whole smoked chicken
INGREDIENTS
3/4 Cup salt
2 Tablespoon brown sugar
2 Clove garlic
2 Sprig thyme
2 Sprig rosemary
1 (5-6 lb) free-range chicken
4 Teaspoon kosher salt
4 Teaspoon dehydrated garlic flakes
3 Teaspoon onion flakes
1 Teaspoon dried thyme
1 Teaspoon smoked paprika
2 Teaspoon dried parsley
2 Teaspoon cracked black pepper
1 Teaspoon crushed coriander seeds
1 lemon, halved
1 bulb garlic, halved
2 Tablespoon olive oil
1 Tablespoon lemon zest
PREPARATION
Steps
1
First, prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic and herbs, and bring it all to a boil. Give the water a stir until the salt dissolves, then remove from the heat.
2
Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.
3
Stir all of the ingredients for your seasoning together, cover and set aside.
4
When ready to cook, set Z Grill temperature to 225°F and preheat, lid closed for 15 minutes.
5
Remove the chicken from the brine, and pat it dry with paper towels.
6
Drizzle 2 tablespoons olive oil over the bird, getting it completely coated. Rub 1-1/2 tablespoons of prepared seasoning and lemon zest all over the chicken. Stuff both halves of the garlic bulb and lemon in the cavity of the bird.
7
Place on the preheated grill and cook until the chicken reaches an internal temperature of 160°F. It will take 2-1/2 to 3 hours.
8
Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.