HOME Page
Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
How To Guides
Dairy Free Recipes
Farrago
Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas
BikePro Parts & Accessories
iPhone, iPod, iPad
Repair Service
Links
Site Map
|
|
Smoked Chicken
Contributed by: Melinda
This is often referred to as Chicken on a Throne because of the way it is cooked. I do this on my smoker, but it can be done in a kettle style bbq.
These insructions are for smoke cooking for which you need to have a way to know and maintain a reasonably constant temperature.
If you don't have a way to monitor the temperature, place chicken over medium coals, cover or close grill and set vents about 1/4 open. You may need
to place chicken off the direct heat and check internal temperature starting at about 2 hours. Cook to internal temp of 180.
Whole 3 1/2 - 4 lb chicken, washed and patted dry with paper towels
1 can beer, half full
Garlic cloves
3-4 small bay leaves
Herbs
Olive Oil
Disposable heavy duty foil pan (round or square)
Salt & Pepper
Apple Wood twigs or chunks
- Soak wood chunks in water
- Prepare grill and coals and bring to a temp of between 200 and 220
- Bring chicken to room temperature (remove from refrigerator about 30 minutes before cooking)
- Rub inside of chicken with salt
- Into half-full beer, place a couple of garlic cloves, 2 bay leaves and any herbs you wish to use
- Place beer can into the chicken cavity (don't spill) and adjust the bird so it is balanced with the legs bent forward
- Place into the center of the disposable pan
- Pour a small amount of water around the base of the pan and add more garlic cloves, bay leaves and herbs if using
- Rub the chicken skin all over with olive oil
- Rub with salt and black pepper
- When the grill has been brought to the proper temperature, add the soaked wood to the coals and place the Chicken on the rack
- Close the grill and use the vents to maintain the temperature between 200-220 degrees for about 4 hours, or until the chicken reaches an internal
temperature of 180 degrees. When cooked, the legs should separate easily when pulled upward.
- Remove from the grill and let stand about 30 minutes
- Gently remove the beer can (this can require a jerk but be careful of the hot liquid inside) and place on a carving board.
Cooked this way, the chicken is steamed from the inside and roasted from the outside. The breast meat can be a little dry sometimes. I recommend
serving this with the Worcestershire BBQ Sauce.
If you don't have applewood, oak works too or use packaged wood chips.
Questions about this recipe?
Want to share your own recipe? Have comments on this recipe?
Join below and post your own...
|
|
= 30 minutes or less