whole smoked chicken


  • 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




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.


Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.


Stir all of the ingredients for your seasoning together, cover and set aside.


When ready to cook, set Z Grill temperature to 225°F and preheat, lid closed for 15 minutes.


Remove the chicken from the brine, and pat it dry with paper towels.


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.


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.


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.

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