Smoked Chicken is a simple but tasty meal that can be cooked on a smoker. However, it can just as easily be cooked on a grill or in the oven.
Herb Smoked Chicken
This chicken is smoked on a bed of herbs in a smoker is hot enough so it has crispy skin. The dish is finished off with a white sauce.
Fresh herbs are formed into a nest on the grill, infusing the chicken with smoky flavor. If you don’t have access to Killer Hogs AP Rub, you can substitute salt, pepper and garlic, or your favorite seasoning.
A homemade white BBQ sauce is prepared by mixing together mayonnaise and seasonings reminiscent of an Alabama white BBQ sauce.
White BBQ Sauce
2 cups mayonnaise
1/4 cup apple cider vinegar
1/2 tablespoon black pepper
1/2 tablespoon granulated garlic
1/2 tablespoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 lemon, juiced
1 (4-pound, 1.8kg) whole roasting chicken
olive oil cooking spray
1/4 cup Killer Hogs AP Rub (or your favorite rub)
2 bunches fresh rosemary
2 bunches fresh thyme
2 bunches fresh sage
2 bunches fresh chives
White BBQ Sauce
Combine the mayonnaise, apple cider vinegar, black pepper, garlic, sugar, salt, cayenne pepper, and lemon in a saucepan. Bring to a simmer. Keep warm while cooking the chicken.
Prepare a smoker for indirect cooking over dry heat to 400 degrees F (204 degrees C). For best results, place the coals at least 17 inches (43cm) below the cooking grate.
Rinse the chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side-up and press down until the wishbone separates, allowing the chicken to lay flat on the work surface. Pat the skin dry with paper towels.
Spray the bird with the olive oil and season both sides with the rub.
Build a nest out of fresh herbs (rosemary, thyme, sage, and chives) on the cooking grate. Reserve a few for placing directly on the hot coals.
Place the chicken, breast side-up, on the herbs and cook until an internal temperature of 165 degrees F (74 degrees C) in the breast and 175 degrees F (79 degrees C) in the thigh.
Remove the chicken from the smoker and rest for 10 minutes before cutting into pieces.
Drizzle the chicken with White BBQ Sauce and garnish with fresh herbs. Serve with additional sauce for dipping.