Smoked Chicken

INGREDIENTS

  • Bone-in chicken thighs
  • Kosher Salt
  • Your favorite chicken seasoning (we use season-all)

MATERIALS YOU’LL NEED FOR SMOKING ON A PIT

  • Charcoal grill with enough space so that the coals can be on one side and chicken on the other (indirect heat)
  • Charcoal briquettes
  • Way to light the charcoal (we use a chimney starter and charcoal)

DIRECTIONS

  1. Brine the chicken: Put your chicken in a dish that’ll fit in your fridge. Figure out how much water you need to cover the chicken, then dissolve 1/4 cup kosher salt per quart of water in an empty bowl.
  2. Put the chicken in the brine, and refrigerate at least two, up to four, hours.
  3. When you’re ready to cook, rinse and drain the chicken.
  4. Pat it dry with paper towels, then season to your liking.

PREPARING THE GRILL & SMOKING THE CHICKEN

  1. Light the charcoal briquettes. We do this with a chimney starter and newspaper.
    1. First, ball up a few pieces of newspaper and place under the chimney.
    2. Fill the chimney about 3/4 full of briquettes.
    3. Light the paper underneath on fire. Wait about 20 minutes, or until you can see that all of the briquettes are at least partially white.
  2. While the coals are heating, get your pit ready.  You’ll be using indirect heat to get the smoked effect, so you can use a charcoal holder like we show in the video, or just push all the coals to one side of the bottom of the pit.
  3. Once the coals are hot enough, dump them into the charcoal holder on one side of the pit. Be sure to position the lid air vent on the opposite side of the charcoal so that the smoke will pass over the chicken.
  4. Let the coals heat for about five minutes, then put the chicken on.  Place the chicken away from the coals (not over them). Try not to let them touch each other so that more smoke can get to all parts of the chicken.
  5. The internal temperature of the pit should be around 225-250°.
  6. Rotate chicken every 20 minutes. Every time you rotate, you should also add 5 or 6 more coals. After the first 40 minutes, start checking for  doneness. Remove chicken from the pit when the internal temp of the chicken reaches 165 degrees F.

We love this smoked chicken in wraps, salads, or just served with sides. Here is our salad combo that we can’t get enough of:

Salad with Smoked Chicken

Mix  fresh spinach, cucumbers, broccoli, avocado, carrots, slices of red onion, salt, sunflower seeds and smoked chicken.  Enjoy!

 

2 Comments Add yours

  1. We hope you enjoy it when you do! We actually make it during the winter, too, but our winters are mild.

    Like

  2. bernlag says:

    I can’t wait for warmer weather to give this recipe a try.

    Liked by 1 person

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