Basil And Wine Infused Smoked Chicken

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup hickory chips
• charcoal
• 2 tablespoons kosher salt
• 3 tablespoons brown sugar
• 3 teaspoons sweet paprika
• 3 teaspoons black pepper
• 4 lbs whole chickens
• 1 -2 tablespoon olive oil
• 8 leaves fresh basil
• 6 ounces wine
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon basil, chopped
• 1 tablespoon thyme, chopped

Recipe

• 1 soak wood chips in water for 1 hour. prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
• 2 mix together salt, sugar, paprika and pepper; set aside.
• 3 remove neck and giblets from chicken; discard.
• 4 rinse chicken inside and out, and pat dry with paper towels.
• 5 rub chicken lightly with oil.
• 6 loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
• 7 season chicken with spice rub; under the skin, and inside and out.
• 8 insert basil leaves under the skin.
• 9 drain wood chips and place half on the hot coals.
• 10 brush grate with oil.
• 11 fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
• 12 hold chicken upright, with body cavity facing down, and insert beer can into cavity.
• 13 place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
• 14 cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°f and the juices run clear.
• 15 add remaining wood chips after an hour and hot charcoal as required.
• 16 remove from grill and let rest for 10 minutes before carving.
• 17 carefully remove can from chicken and discard.
• 18 carve and serve with your favorite sauce and sides.