Herb-Smoked Chicken: The Ultimate Bbq Guide

Smoking chicken is a great way to cook for a crowd. It's easy to do and hard to mess up. You can use any grill or smoker, and season the chicken however you like. A brine will add flavour and moisture, but it's not essential. The key to getting crispy skin is to dry it thoroughly with paper towels, then apply a little oil or cooking spray before adding your rub. Smoke the chicken at 275-300°F until the internal temperature reaches 165°F in the breast and 175°F in the thigh. Let the chicken rest for 10 minutes before serving.

How to remove the backbone of the chicken

To remove the backbone of the chicken, you will need a pair of kitchen shears. Start by cutting down each side of the backbone. Then, flip the chicken over and press down on the breast to separate the wishbone. This will allow the chicken to lay flat on the board.

Step 1:

Hold the chicken breast-side up on a cutting board. Locate the backbone, which runs along the centre of the chicken. Position your kitchen shears at the end of the backbone, where it meets the neck, and begin cutting.

Step 2:

Cut along one side of the backbone, as close to the bones as possible. Keep the cuts steady and straight, following the natural curve of the backbone. Be careful not to cut into the meat of the chicken breast.

Step 3:

Repeat the cutting process on the other side of the backbone. You should now have a chicken with the backbone removed and two halves that are still connected by the skin.

Step 4:

Flip the chicken over so that the breast side is facing down. Gently pull the two halves apart, and you will see the wishbone in the middle.

Step 5:

Using your thumbs, press down on the breastbone, right above the wishbone. You should feel a slight resistance, and then the wishbone will pop out. This step will help the chicken lay flat for even cooking.

Now that the backbone has been removed, you can proceed with the next steps of the Herb Smoked Chicken recipe. Remember to pat the skin dry, apply olive oil, and season the chicken before placing it on the smoker. Enjoy your delicious herb-smoked chicken!

How to get crispy skin

The secret to getting crispy skin on herb-smoked chicken is to completely dry the skin with a paper towel and then apply a little olive oil or peanut oil. This helps the seasoning stick and also browns the skin. For seasoning, keep it simple: salt, black pepper, and garlic. You can also use fresh herbs like rosemary, thyme, sage, and chives to add flavour.

The higher the temperature, the crispier the skin will be. If you're using a smoker, make sure it's running at 300 degrees Fahrenheit. You can also try adding fresh herbs to the hot coals, which will produce a wonderful smoke that flavours the chicken.

When the internal temperature of the chicken breast reaches 165 degrees Fahrenheit, it's done. The skin should be perfectly browned and crispy. Let the chicken rest for about ten minutes before cutting it into individual pieces.

If you want to get crispy skin on barbecue chicken, dry the skin with paper towels and then apply cooking spray or oil before applying the seasoning. You can also try a higher cooking temperature of 275-300 degrees Fahrenheit. Baste the chicken with a mopping liquid every 30 minutes to keep it juicy, and then apply barbecue sauce once the internal temperature of the breast reaches 155 degrees Fahrenheit. Continue cooking until the internal temperature reaches 165 degrees Fahrenheit.

How to make a brine

Making a brine is an important step in the process of smoking a whole chicken. It helps to infuse the meat with flavour and moisture, resulting in a juicy and tasty final product. Here is a step-by-step guide on how to make a brine for your herb-smoked chicken:

Ingredients:

• 2 quarts of water
• 1 cup of brown sugar
• 1 cup of your choice of barbecue rub (e.g. Killer Hog's The BBQ Rub)
• Ice cubes (32 oz)

Instructions:

• Bring the water to a boil in a large pot.
• Add the brown sugar to the boiling water and stir until it dissolves completely.
• Turn off the heat and add your chosen barbecue rub, stirring it into the mixture.
• Add ice cubes to the pot to chill the brine. You can also place the pot in an ice bath or refrigerate it until it is completely cooled.
• Prepare your chicken by removing the neck, internal organs, and rinsing it under cold water.
• Place the chicken in a large bowl and pour the brine over it, ensuring it is completely submerged.
• Refrigerate the bowl and let the chicken soak in the brine for at least 6 hours, or preferably overnight, for the best results.

The brine recipe can be easily adjusted if you are preparing multiple chickens or even a whole turkey. Remember, the longer the chicken sits in the brine, the more flavour and moisture it will absorb, so don't skip this step for a truly mouthwatering herb-smoked chicken!

How to make a chicken rub

To make a chicken rub, you can use a variety of spices and herbs to add flavour to your chicken. Here are some steps and tips to help you create a delicious chicken rub:

Choosing Your Ingredients:

• Start with a base: You can use a pre-made rub like the Killer Hogs AP Rub or create your own base by mixing salt, black pepper, and garlic powder. This will be the foundation of your chicken rub.
• Add some heat: If you like your chicken with a kick, include spices like cayenne pepper, crushed red pepper flakes, or white pepper. These spices will give your chicken a nice spicy punch without being overwhelming.
• Bring in the herbs: Fresh herbs like rosemary, thyme, sage, and chives not only add flavour but also help create a moist and juicy chicken. You can also use dried herbs like Herbs de Provence.
• Sweeten the deal: A touch of sweetness can round out the flavour profile. Consider adding a small amount of sugar or brown sugar to your rub.
• Other seasonings: Feel free to experiment with other seasonings like onion powder, paprika, chili powder, or granulated onion. These can enhance the colour and flavour of your chicken.

Mixing Your Chicken Rub:

• Combine all your chosen ingredients in a jar and shake well to ensure they are thoroughly mixed.
• If you want a finer rub, you can use a spice grinder or mortar and pestle to grind the spices and herbs together.
• Store your rub in an airtight container until you are ready to use it.

Applying the Rub to Your Chicken:

• Before applying the rub, pat the chicken skin dry with a paper towel to remove any excess moisture.
• Lightly coat the chicken with a small amount of oil, such as peanut oil or olive oil. This will help the rub adhere to the skin and promote browning.
• Generously apply the rub to the outside of the chicken, making sure to coat all surfaces evenly. Use your hands or a shaker dredge to distribute the rub evenly.
• Once the chicken is coated, it's ready to be placed on the grill or smoker.

Remember, the key to a great chicken rub is experimenting and finding the combination of flavours that you enjoy the most. Don't be afraid to adjust the amounts of each ingredient to suit your taste preferences. Happy grilling!

How to smoke chicken without a brine

Smoking chicken is an art form, and brining is a crucial step in achieving juicy, flavourful meat. However, if you don't have the time or inclination to brine, you can still produce a delicious smoked chicken. Here's a step-by-step guide to smoking chicken without a brine.

Preparing the Chicken

Start by rinsing and cleaning a whole roasting chicken, approximately 4 lbs in weight. To ensure even cooking, it's a good idea to remove the backbone with kitchen shears. Cut down each side of the backbone and flip the bird over, then press down on the breast to separate the wishbone and flatten the chicken. Pat the skin completely dry with paper towels.

Seasoning the Chicken

Spray the chicken skin with olive oil or cooking spray. This step is essential as it helps bind the rub to the skin and gives it a beautiful golden appearance. For seasoning, keep it simple with salt, black pepper, and garlic, or use a pre-made rub like the Killer Hogs AP Rub. You can also add fresh herbs like rosemary, thyme, sage, and chives to enhance the flavour.

Smoking the Chicken

Prepare your smoker for indirect cooking over dry heat. A temperature of around 400°F is ideal for getting crispy skin. If using a charcoal grill, add briquettes and remove the water pan so the heat is directly below the cooking grate. Build a nest of fresh herbs on the cooking grate, and place the chicken breast-side up on the herbs. You can also add some herbs directly to the hot coals for extra flavour.

Place the chicken in the smoker and cook until the internal temperature reaches 165°F in the breast or 175°F in the thigh. This should take just over an hour. Remove the chicken from the smoker and let it rest for about ten minutes before cutting it into individual pieces.

Serving the Chicken

For an extra touch of flavour, drizzle the smoked chicken with a white BBQ sauce and garnish with finely chopped herbs. Serve with additional white BBQ sauce on the side for dipping.

Tips for Smoking Chicken Without a Brine

• Make sure the chicken skin is thoroughly dried before applying oil or cooking spray. This will help ensure crispy skin.
• If desired, you can inject the chicken with a flavour enhancer like a chicken broth or a rub mixture to add moisture and flavour.
• Maintain a consistent temperature in your smoker to ensure even cooking.
• Use a good internal thermometer to monitor the temperature of the chicken to avoid overcooking.
• Always let the chicken rest for at least 10 minutes after removing it from the smoker to allow the juices to redistribute and ensure a juicy end product.

Frequently asked questions