The Rub Society

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Here is an easy grilled chicken recipe using the award-winning Angus & Oink Red House BBQ Sauce and Atomic Chicken's Charcoal Chicken rub. This wet-grill method keeps the chicken juicy and tender.


  • 12 Chicken Thighs
  • Atomic Chicken Charcoal Chicken
  • Angus & Oink - Red House BBQ Sauce
  • Chicken Stock


  1. Using a good boning knife remove the skin from the chicken thigh completely, set it aside for later use. Trim all the fat from the chicken, trimming the chicken into equally sized pieces.
  2. Apply Atomic Chicken's Charcoal Chicken Rub liberally to both sides of the trimmed thighs. Take the chicken skins and reattach them, trimming any excess. If necessary, secure the skin to the thighs using toothpicks. For best results use a spray oil or butter on the bottom of the pan and place the chicken thighs in rows.
  3. Preheat your smoker to 275°F. Place the foil pan on the smoker. After 30 minutes pour chicken stock into the bottom of the pan until you have roughly 1/4" of standing liquid. After another 30 minutes, take foil and cover the top of the pan. Pull the chicken at 180°F which should take roughly 30 more minutes, giving you a 90-minute cook time.
  4. Take 1/4 cup of Angus & Oink Red House BBQ Sauce that is at or slightly above room temperature and glaze the top of the chicken. Let rest for 5 minutes, serve and enjoy!