Leslie Scott’s Poppie’s BBQ Chicken 

• 8-10 chicken thighs
• Dry rub
• BBQ Sauce of choice (we recommend Ubons)

• Royal Oak® 100% Charcoal Pellets 
• Pellet Smoker
• Basting Brush
• Metal Tongs

1. Pat chicken dry and season with dry rub.

2. Place on pellet smoker using Royal Oak Pellets for about 1.5 hours.

3. Move to a hot Royal Oak charcoal fire.

4. Dip chicken into BBQ sauce and return to the grill.

5. Dip again every 5-10 minutes until the sauce is glazed and set. Enjoy!

*We recommend Ubons Sauce because it’s a sauce that thickens as it warms.