Recipe by DogAndCatDoc
My husband got a smoker for Christmas which we have been enjoying immensely...this recipe looks like it will be delicious adapted for its use...posted here so I won't lose it and so others can enjoy...from Wild Oats website. I will post exactly as they described...obviously if using an electric smoker you can omit the charcoal. This is a variation on the old classic "tortured chicken" posted on this website.
Top Review by Spankie
Truly a fabulous recipe. My boyfriend groans when I say chicken for dinner -- until he sees that it's THIS chicken (he's not the chicken lover I am). Tasty, nutritious and healthy, too! Thank you so much, Doc, for posting and sharing this recipe. It's our favorite outdoor-cooked chicken recipe!
- 1 cup hickory chips
- 2 tablespoons kosher salt
- 3 tablespoons brown sugar
- 3 teaspoons sweet paprika
- 3 teaspoons black pepper
- 4 lbs whole chickens
- 1 -2 tablespoon olive oil
- 8 leaves fresh basil
- 6 ounces white wine
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon thyme, chopped
Directions See How It's Made
- Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
- Mix together salt, sugar, paprika and pepper; set aside.
- Remove neck and giblets from chicken; discard.
- Rinse chicken inside and out, and pat dry with paper towels.
- Rub chicken lightly with oil.
- Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
- Season chicken with spice rub; under the skin, and inside and out.
- Insert basil leaves under the skin.
- Drain wood chips and place half on the hot coals.
- Brush grate with oil.
- Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
- Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
- Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
- Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear.
- Add remaining wood chips after an hour and hot charcoal as required.
- Remove from grill and let rest for 10 minutes before carving.
- Carefully remove can from chicken and discard.
- Carve and serve with your favorite sauce and sides.