Anywho ... while today's smoked chicken recipe features a whole organic chicken - Matt is no stranger to smoked chicken thighs, smoked beer can chicken, or good 'ole faithful smoked chicken wings.
On our mini-moon we stayed at the beautiful, historic Equinox Resort in Manchester, VT. The town was absolutely amazing but Matt and I found ourselves a little out of place when compared to the white-collar, old money, gentleman's club running around the resort (details about that vacation to come another day!) We heard about a local bar, Mulligans, and decided to check it out against the better opinion of our valet. On their menu they had "Applewood Smoked Wings" and a "Crisphead Wedge" both complete with house-made blue cheese dressing. While my wedge was the BEST wedge I have ever had - this post is about smoked chicken. We thoroughly enjoyed our meal (and shots of Honey Whiskey) so much that we promptly went back the next night.
This time Matt decided to waste no time on other food and had a double order of wings for his meal. He also could not contain his new-found love and offered to share the wings he was raving about with one of the oldtimers at the bar (The old man was so cute. He wasn't sure what to do and actually picked up one of Matt's eaten wings. Matt's gut response was "What's wrong with you? Try a whole one!" Priceless.) To this day those wings rank number one on Matt's restaurant wing list.
I am sure there will be Fourth of July smoked wings in his future ...
In the meantime, enjoy these photos and tips for a smoked twist on the classic grilled chicken
Whole Organic Chicken
Slap Ya' Mamma Seasoning (omit if you do not like heat)
Salt, Pepper, Olive Oil
Whiskey Smoker Chips
Meat Thermometer & Charcoal Grill
Grab your whole roaster and wash it thoroughly under cold water. Make sure to check and remove any gizzards. Pat the chicken dry. Coat all sides with olive oil and season liberally with your chosen rub. Finish with fresh cracked sea salt and black pepper.
Light your coals and wait for the flames to dissipate and the coals to turn grey … place your chicken in the center and cover the lid. In the meantime, soak two cups of smoker chips in water. This step keeps the chips from catching fire when they are added to the coals. After 30 minutes, open the grill, drain the chips from the water, and drop them through the slots straight onto the coals (no need to be fancy with the tinfoil pan!) Place the cover back on and continue to monitor temperature.
This is where the thermometer and cooking times really come into play. The size of the chicken will determine the cooking time. We follow general cooking times and our size takes around 1.5 hours … but we make sure the thermometer reads 160 degrees before removing from the coals. It will raise another 5 degrees while it rests for 10-15 minutes.
Pour yourself a glass of wine and enjoy your spicy, crispy, juicy smoked masterpiece.