Brazilian flair how to smoke chicken is an easy and delicious way to make a moist and flavorful chicken.
With summer comes by smoking and grilling obsession. Since we don’t have a covered patio area, I’m limited to doing this during the “dry” time of year here in Seattle, but if I had a covered area, I would do it year ’round. So, it’s finally been time for me to get more hardwoods for my smoking and grilling projects. There’s a great butcher shop on the Eastside that sells all kinds of wood for smokers, so we went and loaded up. We left with applewood, cherry wood, mesquite and hickory….I’d say we’re set for the summer! So here is a recipe that I’ve made before. Smoked chicken is so versatile. You can serve it as a main course, in a salad, on a sandwich….I love it! Give this a try and don’t be afraid to experiment with seasonings, woods, foods..etc. Remember, the grill is really just a big oven that you can use to your advantage for whatever you want to make! We also have a smoked brisket recipe that is one of our most viewed posts.
- 3 whole chickens, free range, organic, approximately 4-5 pounds each
- 3 tsp. kosher salt
- 3 tsp. smoked paprika
- 3 tsp. black pepper
- 3 tsp. red pepper flakes
- 3 tsp. garlic salt
- 3 tsp. dried thyme
- 3 tsp. dried oregano
- 3 tsp. onion powder
- 3 tsp. ground coffee
- 1½ tsp. cayenne pepper
- aluminum drip pan
- beer of choice
- Rinse and dry chickens well.
- Combine all spices and rub liberally over the chickens.
- Cover and refrigerate overnight.
- Pull chickens from the refrigerator 1 hour prior to smoking them.
- Prepare the smoker (I use a sidebox smoker which is attached to my grill, but you could use the indirect method in a single grill set up.
- Place a drip pan filled with beer (or water) below your cooking grates.
- This provides some moisture to the cooking process.
- Heat the coals or whatever method you use for the initial heat.
- Place wood or chips on heated coals and when temperature reaches 235F, place the chickens breast side down in the grill area of the smoker, or away from the heat/smoke area of your grill.
- After 1½ hours, turn chickens over onto their backs to finish the smoking process.
- Smoke chickens approximately 4-5 hours (1 hr. per pound), or until internal temperature reaches 160F.
- Pull and let sit for at least 30 minutes to let chickens rest and continue "cooking".
- Because of the slow smoking process the chicken is very moist and the skin is extra crispy!!
- Carve your chickens and enjoy!!
DON’T FORGET TO PIN ON YOUR MEAT/CHICKEN BOARD ON PINTEREST!
Beijos e Tchau!!