Simple Smoke Roasted Whole Chicken Recipes
SMOKED WHOLE CHICKEN
Great rub for smoked chicken that doesn't overpower the chicken flavor.
Provided by Brent Rice
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C).
- Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
- Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
- Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
- Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g
SIMPLE SMOKE-ROASTED WHOLE CHICKEN
Provided by John Willoughby
Categories dinner, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the herbs, garlic, oil, pepper flakes, salt and pepper, and mix well. Starting at the tip of the breastbone, loosen the skin from the breasts of the chickens, being careful not to tear the skin. Gently rub the herb mixture under the skin. Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.
- In a covered grill, build a small fire to one side, making sure that all the wood or charcoal becomes engulfed in flames. When the flames die down, and you are left with flickering coals, place the chickens on the grill over the side without fire. It is important that the chickens do not come in contact with the flames at any time during cooking.
- Cover the grill, vent slightly and cook, checking the fire every 20 minutes or so and adding a bit more fuel as necessary to keep the fire going, for about 2 hours. Check the chickens for doneness by piercing a thigh with a fork. When the juices run clear, the birds are done.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 5 grams, Fat 57 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 15 grams, Sodium 1190 milligrams, Sugar 0 grams, TransFat 0 grams
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