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Place 2 large handfuls of hickory woodchips in a large bowl, cover with water and let soak for at least 30 minutes.
Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400°F).
If using a gas grill, turn off one or two burners (depending on your grill) so one part is no longer lit. Add one handful of soaked woodchips directly onto the charcoal or into a stainless-steel smoker box.
When the wood begins to smoke, oil the grill rack and place the chicken on the rack above the unlit portion of the grill. Close the lid and cook, adding the second handful of soaked woodchips after 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 32 to 36 minutes.