Basil and Wine Infused Smoked Chicken

Recipe by DogAndCatDoc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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