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Smoked Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4 pounds)
- 1/4 cup olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Instructions
- Rinse the chicken and pat dry with paper towels. Place the chicken on a cutting board and spatchcock it by removing the backbone with kitchen shears and pressing down to flatten the chicken.
- In a small bowl, mix together 1/4 cup of olive oil, 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper to create a spice rub.
- Rub the spice mixture all over the chicken, making sure to coat both sides. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Prepare your smoker for cooking at 250°F, using your choice of wood chips or chunks. Place the chicken on the smoker rack, skin side up, and smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F in the thickest part of the meat, and the juices run clear.
- Once the chicken is done, remove it from the smoker and let it rest for 10 minutes before carving. Serve and enjoy!
Smoked chicken has a rich history dating back to ancient cooking techniques. This dish has been a staple in various cultures, with each region adding its own unique twist. In the southern United States, pitmasters slow-smoke chicken over hickory or mesquite wood, infusing it with a distinct smoky flavor. Renowned chefs like Aaron Franklin in Texas and Rodney Scott in South Carolina have perfected the art of smoking chicken, drawing food enthusiasts from far and wide. The key to achieving the best-smoked chicken lies in the quality of the meat and the perfect blend of spices. Today, the best-smoked chicken can be savored in authentic barbecue joints and soul food restaurants across the South.
200 min
4
350 calories
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