Recipe by cstahl
This is the best chicken that I have ever had! I purchased a Big Green Egg Smoker and was looking for new recipes and discovered this. I found the recipe on the website The Smoker King (smokerking.com). I think the key part of this recipe is the injection. It makes the chicken so tender and juicy. The chicken is injected with a butter mixture. Leave it to me to find the only unhealthy recipe for chicken on the internet!
Top Review by Little_Sister
I tried to make this as directed with butter in the injection and it could have been my syringe but it was almost impossible to inject so I decided to try Daddy Hinkle's Liquid Marinade instead of the butter and it was much easier to inject. Also used Daddy Hinkle's Dry Marinade in place of Tony's in both the injection and the rub. In the end we had a moist, tasty and pretty chicken!
- one whole chicken (3 or 4 lbs.)
- 3 garlic cloves
- 3 pieces of chopped onions
- one 12 oz. beer
- 1⁄2 cup melted butter (room temperature)
- 2 tablespoons Tony Chachere's Seasoning (I used dizzy pig)
- 1 teaspoon garlic powder
- 1⁄2 cup vinegar
- olive oil
- tony chachere's seasoning to cover the outside of the chicken
- 1 cup apple cider
- 1⁄2 cup olive oil
- spray bottle
Directions See How It's Made
- 1. Whisk all injection ingredients together.
- 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
- 3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
- 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
- 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
- 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
- 7. Mix the mop ingredients in the spray bottle and shake before each use.
- 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
- 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.