INGREDIENTS

4 oz.  Brown Sugar  
2 Tbsp. Ground Allspice  
2 tsp. Ground Cinnamon  
2 tsp. Ground Cloves  
1 tsp. Ground Nutmeg  
2 tsp. Dried Thyme  
2 Tbsp. Dried Ground Chipotle Powder 
2 Tbsp.  Salt  
2 tsp.  Peppers  
8 each Fresh Bone-In Chicken Thigh-Leg Quarters 
1 lb. Applewood Smoking Chips, soaked in water   

DIRECTIONS

1.) Combine all spices together and rub on chicken and marinate in an air tight container or bag for up to 6 hours under refrigeration.

2.) Pre-heat smoker according to manufacturer’s instructions with soaked wood chips. Place marinated chicken on the racks of the smoker and smoke for 2- 2 ½ hours or until an internal temperature of 165° is reached. Once completely smoked, remove chicken skin and de-bone, chop into small pieces. Reserve warm. May need to add a small amount of water to pan to keep moist while holding.