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Grilled Smoked Chicken Recipe

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This recipe for Grilled Smoked Chicken, by , is from The Swienton Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerard Swienton
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dry Rub:
1 tsp Coriander
1 tsp Cardamom
1 tsp Paprika
1 tsp Garlic Powder
1 tsp ground black pepper
1 tsp salt
1 tsp mustard seed (or ground mustard)
2 tsp brown sugar
2 tsp thyme

1 whole chicken
1 lemon - quartered
2 garlic cloves - cut into half
2 oz white wine
1 tbsp Yukon Jack
1 cup fresh watercress

Directions:
Directions:
Rinse the chicken. Place in a baking pan lined with paper towels. Prepare the dry rub mixture. Remove the paper towels and drain any liquid from the pan. Place the chicken back into the pan then coat the chicken with the dry rub. Loosely cover with wax paper. Refrigerate for 4 hours (preferably overnight). Remove the wax paper. Cut the lemon and place inside the cavity. Place in a smoker and cold smoke with maximum temperature 120 degrees for one hour with hickory wood chips or mesquite. For the following you can either use a large foil pan or make your own as follows. Tear a sheet of heavy duty aluminum foil 3 inches larger than area of the chicken. Fold up approximately one inch of foil on all four sides. Then pinch creating a disposable pan that will prevent the juices from dripping onto the grill. Cut the garlic. Spray the foil with cooking spray, and then place the foil on the grill with the garlic acting as the bed for the chicken. Heat the grill to 275. Remove the chicken from the smoker and place on the foil. Cook for one hour between 275 and 300. Pour the white wine over the chicken focusing on the areas that are heavily caramelized. If the chicken looks charred, the wine will soften the char flavor. Continue to cook (perhaps up to a half hour longer) until the internal temperature reaches 165. Pour the Yukon Jack over the chicken and cook five more minutes. Remove from the grill and place on a cutting board. Carefully, pour the foil drippings into a large bowl. Let the chicken rest for 15 minutes. Cut the chicken. Pour the drippings over the chicken. Garnish with the fresh watercress and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is now a request from friends when they come over for dinner.

 

 

 

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