smoky Orange chicken

[bradger]

Went to the grocery store wanting some whole chicken, I haven't been able to get any since the quarantine. Was planing on buying a few if they had any. they did only three, but at 2.79 a pound, i decided to only get one.
Now that I had it what to do with it, what seasonings. after thinking about it for a few hours, i decided to use my dried orange peel under the skin. used fennel and basil on top.

smoked at 220 for 2 hours with cherry pellets, then increased temp to 260 for an hour in an attempt to crisp up the skin. it didn't work.

 

[schlotz]

Looks good! Probably needed to run at 350º but after 2 hours don't think it could handle another hour at that higher temp. I'd place it under broiler for a couple of minutes then rotate, & repeat ...

 

[jcam222]

Beautiful color on the bird and some of my favorite flavors. Love sage and fennel. I’m sure the orange is nice with it. Birds are still cheap around here, picked up a few whole ones @ $0.99 per lbs. May do beer can chickens this weekend on the Kamado.

 

[Kevin DeShazo]

Looks good Brad, brush the skin w some olive oil every so often helps some.

 

[TNJAKE]

Nice bird

 

[bradger]

brush the skin w some olive oil every so often helps some.

i did put some peanut oil on the skin before the seasoning.

 

[Kevin DeShazo]

The last turkey breast I smoked, I ran the MES at 275 and whenever I relaced the chips, I brushed on some olive oil. Skin wasnt out of the oven crispy but it wasnt rubber either

 

[SecondHandSmoker]

Crispy skin or not, the color on that yardbird looks heavenly.