Smoked Kielbasa and BBQ Chicken

This recipe couldn't be easier. You need 2 packages of fresh kielbasa links. About 4 pounds of chicken thighs - bone in and skin on.  The night before, marinate your chicken thighs in a little canola oil, your favorite bbq seasoning, salt, pepper and chipotle chili powder. 

When ready to smoke, set the smoker at 325. Add the chicken thighs to a foil pan and add just a few splashes of chicken stock in the pan to add moisture. Put the sausage on the top rack, poke a few holes in the skin with a stick. Make sure the chicken pans are under the sausage so the sausage drippings run right onto the chicken for extra flavor! Cover and smoke for 2 1/2 hours or until the skin on the sausage is crispy and the chicken is cooked through to at least 175. Try not to open the smoker during the time. I opened it just once at about an hour and a half to flip the sausage so it was dark all the way around. 

Serve with mustard and bbq sauce.

 The kielbasa I used today was from a local South Loop farmers market and Hebron Farms.