If you’ve got a smoker and a few hours, this hot and fast BBQ chicken will get you bold, smoky flavor without needing an all-day commitment. It’s juicy, spicy, and sweet in all the right ways—just real barbecue, done right and done quick.
Start by preparing a flavorful brine that helps the chicken stay moist and infuse it with some early heat. In a large bowl or pitcher, mix 1/2 cup of Kosmo’s Q Chicken Soak and 1/4 cup of Dirty Bird Hot Rub with 15 ounces (about 445 ml) of room temperature water. Whisk it well until everything is fully dissolved. Then, place your chicken pieces in a large food-safe container, pour in the brine, and top off with apple juice until the chicken is completely submerged. If you want an extra hint of sweetness, toss in a few pineapple slices too. Cover or seal the container and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.
Once the chicken has brined, drain the liquid away—you don’t need to rinse the meat, just pat it dry with some paper towels. Now it’s time to season. Begin with a generous layer of Kosmo’s Q Killer Bee Honey Rub, then follow it up with another layer of Dirty Bird Hot Rub. Coat all sides evenly, making sure the skin and meat get a good dusting. Let it rest on the counter while you prep your smoker, giving those rubs a chance to bond with the meat.
Set up your smoker for indirect cooking and aim for a higher-than-usual temperature—this is a hot and fast BBQ chicken after all. Target a range of 325–375°F (163–190°C). Drop in a chunk of apple wood for that sweet, mild smoke flavor. Once your grill is up to temp, place the chicken on the indirect side of the grate, skin-side up, and close the lid. Let the heat do the work while the chicken crisps up and begins to take on that smoky character.
While the chicken is cooking, it's the perfect moment to mix the glazing sauce. In a small saucepan or bowl, combine 1/2 cup OP X-1, 1/4 cup glaze, and 1/4 cup honey. Stir it until smooth. If you want that extra kick, add a pinch of Dirty Bird Hot Rub.
When the chicken reaches an internal temperature between 160, start spritzing it with apple juice. When it's just about ready, brush on a generous layer of glaze. Close the lid and let the glaze set for about 5–10 minutes.
Once the glaze is sticky and set, and the internal temperature is safely in the 165–185°F (74–85°C) range depending on the cut, go ahead and pull the chicken off the smoker. Let it rest for about 10 minutes before digging in—this gives the juices a chance to settle and keeps the meat moist. The skin should be crisp, the inside juicy, and that glaze should be shimmering like BBQ gold.
This hot and fast BBQ chicken is a true crowd-pleaser—perfect for backyard gatherings or just a casual weeknight cookout when you want great barbecue without the all-day wait. Serve it with coleslaw, grilled corn, or just a cold drink.
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