Smoked Chicken with Fresh Herb Marinade Recipe
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Contributor: |
Contributor: Marty Alterson
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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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