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Simple Smoked Chicken Recipe on the Offset Smoker this Weekend

post #1 of 8
Thread Starter 

It's going to be in the 70's this weekend and I've got my first full weekend off since Thanksgiving,so I am going to try a recipe I've used before with a few modifications.


First, I'm going to brine two spatchcocked chickens in 1 cup of Kosher salt to 1 gal. of water overnight in the fridge.


The next morning I'll remove the chickens from the brine and marinate (breast-side up) in a large pan for 4-5 hours in a mixture of:


2 squeezed limes

1/3-cup EVOO

1/2-cup white vinegar

2 teaspoons coarse-ground black pepper


I'll occasionally baste the chicken with the marinate that settles in the bottom of the pan with a basting brush.


After removing from the marinate I'll sprinkle lightly with fajita seasoning and allow it to air-dry (as much as it will with the EVOO on it) uncovered in the fridge until the smoker is ready, then place the chickens in the smoker (breast-side up) and cook at 325 using red oak only for fuel. When it reaches a thigh temp of 165, I'm going to move it over the coals in the firebox (breast-side down) for a few minutes to crisp the skin (hopefully not burning the EVOO in the process).


I intend to post q-views throughout the process (if I can figure out my new tablet) followed by a critique after consumption. Just the thought of it has my stomach growling like a rabid dog. As I said in the beginning, I have done chicken like this before and it was very good and I'm hoping that with the tweaks I've made to the original it will push it over the top into the great category.

post #2 of 8

Count me in, watching... I love smoked chicken but struggle with the skin.  My group likes crispy skin and perhaps after smoking onto a grill is what I need to consider.



post #3 of 8

Sounds good.


Happy smoken.


post #4 of 8
Thread Starter 

I use my old uncle Doug's finishing sauce for dipping the chicken in while eating. The thought of it while writing this post actually made my mouth water. I think I posted the recipe on here somewhere.

post #5 of 8
Thread Starter 

Two spatchcocked chickens are in the brine for Saturday. I'm tempted to start the smoker now, it's been so long since I've smoked anything.

post #6 of 8
Thread Starter 

Looks like a good day for smoking, we don't get too many days like this in January even in Georgia.


Fajita seasoning adds a new twist to smoked chicken:


Brined, rinsed and waiting for the marinate:

post #7 of 8
Thread Starter 

Decided to smoke at 350 to keep the skin from getting rubbery instead of moving it over the coals because it just gets so tender it's hard to move it around without the chicken falling apart.



The skin wasn't crunchy, but it wasn't rubbery; it actually turned out as tender as the meat. There is something about red oak that just makes chicken taste good. The fajita seasoning put it over the top. If I've ever had better smoked chicken, I don't remember it (and you'd think I'd remember something like that).



White potatoes, sweet potatoes, mustard greens, and black-eyed peas all grown in the back yard. I have chickens, but my wife won't let me eat them, so it was store-bought.

post #8 of 8

:drool:Looks GREAT!

Happy smoken.


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