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.
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