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Our collection of grills and smokers are like our kids, we can’t choose a favorite. They’re each unique in their own way, they all have their strengths and also downfalls, and we love them all for different reasons.
Between a simple kettle grill, gas grill (which we no longer own), pellet grills, ceramic grills, offset wood burner, we’ve tried out our favorite recipes on pretty much every style of a grill that’s out there. And we do chicken on all of them.
For the tutorial below we are using a Pellet Grill, but this method applies no matter what kind of smoker you have. Simply manage the fire on any style of the cooker and you off do delicious smoked chicken.
INGREDIENTS
- 1 3-4 lb whole roasting chicken, (we prefer organic birds, which can be on the smaller side)
- 1/4 cup dry rub (see notes), the exact amount will vary based on the exact size of your bird
- 4 cloves garlic, lightly smashed
- 1/2 red onion, roughly chopped
- 1/2 lemon, sliced in half to fit inside the chicken cavity
INSTRUCTIONS
- Preheat smoker to 225 degrees (we used applewood).
- Remove any giblets from the cavity of the chicken. Clean and pat dry your chicken with a paper towel and cover with dry rub.
- Optional: Stuff the cavity of the bird with garlic cloves, onion, and lemon (cut up).
- Next tie up the wings and legs to get them closer to the body of the chicken so they don’t dry out.
- Place on the smoker for one hour. Then, after one hour, increase the temperature of the smoker to 350 degrees, and leave until the internal temperature of the thickest part of the bird reads 165 degrees (this could take up to another hour depending on the size of your bird).
- Remove, and let sit for about 15 minutes, then slice and serve.
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