Season it, smoke it and brush it.
This recipe will help you serve a juicy and tender chicken. A perfectly seasoned chicken is slowly smoked for approximately 4 hours and then brushed with a homemade sticky sauce to give it a special flavor. Make sure you give it a try and don't forget your favorite drinks and sides!
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- Fogo Premium Lump Charcoal
- 2 tablespoons canola oil
- 2 tablespoons melted butter
- whole chicken
- 2 tsp dried rosemary
- 1 tsp onion salt
- ½ tsp pepper
- ⅓ tsp roasted garlic powder
- ½ cup pineapple juice
- 2 tablespoon soy sauce
- ¼ cup white wine
- 1 tsp grated ginger
- 1 tsp curry powder
- 1 cup honey
Set up the grill for indirect heat at 225 degrees with a few chunks of apple wood for smoke.
Slather the chicken with the melted butter and the canola oil. The butter will add a little richness and help brown the bird.
Prepare the rub by combining the 2 teaspoons of dried rosemary, 1 teaspoon of onion salt, half a teaspoon of pepper and a third of a teaspoon of roasted garlic powder.
Mix spices together and sprinkle over chicken.
Place the chicken on top of the grate and let it smoke at 225 degrees.
Make the glaze by combining the half cup of pineapple juice, 2 tablespoons of soy sauce, a quarter of a cup of white wine, 1 teaspoon of grated ginger, 1 teaspoon of powder and a cup of honey into a pot and simmering.
Simmer over medium heat for about 5 minutes.
Glaze the chicken in last 45 mins of cook. If you do this too early, the glaze may burn because of the honey.
The chicken takes up to 4 hours to smoke at 225 degrees and will be ready when the chicken breast measures 165 degrees internal temperature. Let the chicken rest for about 10 minutes before slicing. Present the chicken whole on a bed of sliced pineapple. Enjoy!
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