Pat’s Smoked Chicken
PAT: Y’all know I’ve got to be smoking something for every summer holiday. No hickory chips for this bird: apple chips soaked in water and spread over hot charcoal will create a sweet, smoky flavor that’s just right. This citrus marinade works well with the apple chips, and will keep the bird nice and moist.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the chicken in a large zip-top bag. Whisk together the next eight ingredients (except the sprigs of rosemary) in a measuring cup, and pour over the bird. Zip up the bag, and shake it to coat the chicken. Place the bag on a sheet tray, and leave in the fridge for 2 hours.
Step 2
When you’re ready to cook the chicken, preheat your grill to 225 degrees F, using a combination of charcoal and apple wood. When coals are ready, mound them to one side to create indirect heat.
Step 3
Remove the chicken from the marinade and pat dry. Stuff the cavity with lemon wedges and rosemary sprigs.
Step 4
Place the chicken on the grill over indirect heat, making sure it’s well away from any flame. Cook, covered, for 2 hours. (Keep an eye on it to ensure that it maintains an even temperature.) Remove once the chicken has reached 160 degrees in the thickest part of the breast. The skin will be dark golden brown and the drumsticks will feel loose when you wiggle them. When the chicken is removed from the grill, tent it gently with foil. Let rest for 20 minutes before carving.
