It’s no secret on this blog that I’m obsessed with our smoker. (See how it’s become “OUR” smoker and not just Paul’s smoker? I’m tactical that way.)
I’ve always also loved going into Brookshire’s and getting a rotisserie chicken, with the crackling, golden-brown skin and juicy meat.
I can now recreate that chicken at home with my smoker. Now, a rotisserie and a smoker are not the same. You will end up with a juicier bird from the rotisserie because the fat and other juices drip back onto the birds when they cook in that big, lovely industrial rotisserie. However, the smoker leaves you with a pretty great end result, too, because it never gets hot enough for the chicken to dry out, as is often the pitfall of cooking chicken.
I CRAVE a smoked chicken like no one’s business. It’s so easy, versatile and delicious.
This week, whole chickens are on sale at Brookshire’s, so this would be a great time to try this dish. You can use a traditional smoker or your grill.
1 whole fryer, washed and patted dry
4 cloves garlic, minced
2 Tbs extra virgin olive oil
2 Tbs David Wade’s Worcestershire Powder
2 Tbs paprika
1 tsp salt
1 tsp pepper
Prepare smoker or grill to medium heat. Place Applewood chips in the bottom of the smoker or a pan of chips on the grill.
Rub chicken with minced garlic, placing cloves under the skin of the chicken on top of the breast meat.
Rub with olive oil; season with Worcestershire powder, paprika, salt and pepper.
Place, breast-side up, on the rack of the smoker or on the grill over indirect heat.
Close lid and smoke for about 5 hours, or until juices run clear and the meat is cooked through.
Nutritional Information: Calories Per Serving: 407, Calories from Fat: 247, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 171 mg, Sodium: 1025 mg, Potassium: 100 mg, Carbohydrates: 3.2 g, Fiber: 2 g, Sugar: 0 g, Protein: 39 g.
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