Smoked Chicken 3-5 chicken pieces, rinsed and patted dry with paper towels 1 tablespoon packed brown sugar 1 ½ tablespoons kosher salt ½ teaspoon freshly ground pepper 1. In small bowl combine sugar, salt, & pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours as long as 6 hours. 2. Prepare VCS grill for smoking. Follow grill instructions for using wood chips for smoking. 3. Place chicken skin side down on top grill surface. 4. Grill 1 ½ to 2 hours until thermometer inserted in thickest parts reads, for a breast 160°- 165°, and for a thigh 170°-175°. Breast will be finished grilling before thighs and legs. 5. Remove from grill and cover with foil and allow to sit 5-10 minutes before serving. Makes: 4 servings