Smoked Chicken with Fresh Herb Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons olive oil - 1/4 cup peanut oil - 1/4 cup chopped fresh flat-leaf parsley - 2 tablespoons chopped fresh basil - 2 tablespoons chopped fresh oregano - 2 tablespoons fresh lemon juice - 2 tablespoons Dijon mustard - 4 teaspoons dark brown sugar - 4 teaspoons Worcestershire - 1 garlic clove, minced - 2 teaspoons table salt - 1/2 teaspoon black pepper - 1 (3- to 3 1/2-lb.) whole chicken, halved - 1 cup hickory chips
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Directions: |
Directions:1. Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.
2. Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°.
3. Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.
4. Grill, covered with grill lid and maintaining internal temperature at 300°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: By cooking the chicken in a pan instead of directly on the grill grate, the meat gets extra protection from drying out.If using a gas grill, opt for this method instead of process described in Step 2 of recipe directions: Soak wood chips in water 30 minutes. Light 1 side of grill, heating to 400° to 500° (high heat). Leave other side unlit. Drain wood chips. Places soaked and drained chips in center of 12-inch square piece of heavy-duty aluminum foil, and wrap tightly to form a packet. Pierce several holes in top of packet; place directly on lit side of grill.
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