Savory Smoked Chicken
It's always fun when we've got a new blend in the works! This "savory poultry" rub, like all our other blends, starts with Chain Reaction™ or Uncontrolled Chain Reaction™ and adds more black pepper, turmeric, and corriander to produce a flavor profile that is pungent, citrus-forward, and with the earthy flavor turmeric is known for. Though this rub was developed for turkey and this smoked chicken was a test run for Thanksgiving, I can see this rub being incredible on pork loin or chops, beef short ribs, and many other things. For this recipe we quartered the chicken, but in theory you don't have to... we won't be quartering our turkey on Thursday. Do remove excess fat, then lift the skin off the bird prior to seasoning so you can get some salt and the rub down between the skin and the chicken. Meat takes smoke better at lower temperatures but the skin needs higher temperature to crisp up, so this recipe uses a two-step approach where we smoke the chicken first, then we finish it on a grill. The resulting skin will be very crisp and the chicken seasoned quite well. Be forewarned, once this rub is released, it will stain your hands, clothes, and any cutting boards yellow, so apologies in advance for that, but the flavors are be so good that more than makes up for turning things yellow! Everyone has their favorite chicken dish, but trying chicken in different ways can be a lot of fun and open your mind to new possibilities. How about trying savory smoked chicken prepared in the smoker? With the help of our poultry rub called Pecking OrderⓇ, we take chicken, let the meat absorb the smoke and get that great flavor, then finish it off on the grill for the perfect crispy skin that everyone enjoys. Try you chicken quarters in this style and taste the results.#SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
FOR THE CHICKEN
- Casa M Spice Co™ Pecking Order ™ — or Free Range™/Uncontrolled Free Range™
- Pink Himalayan Salt (~1/4 teaspoon/pound)
- 1 whole chicken
Meat takes smoke better at lower temperatures but the skin needs higher temperature to crisp up, so this recipe uses a two-step approach where we smoke the chicken first, then we finish it on a grill.- Mike Hernandez
LET’S GET COOKING
Thaw chicken and decide on whether you want to cook it quartered or whole. The decision process is more important at the grilling stage than the smoking stage. If you cook it whole, you will need something to sit the chicken on to keep it upright during the grilling process or some other way to help ensure an even cook on the grill.
Preheat your smoker to 160F.
Remove giblets, neck, and excess fat from the chicken.
Using your hands, separate the skin from the chicken so that you can season both on top of the skin and between the skin and the chicken.
Apply salt both between the skin and chicken and on top of the skin.
Apply the rub both between the skin and chicken and on top of the skin.
Put the chicken in the smoker and let it smoke until internal temperature reaches 150F. (On our smoker this was roughly 90 minutes)
During the last 30 minutes of smoking, preheat your grill to medium heat (~400-450F).
Finish the chicken on the grill to an internal temperature measured in the breast of 160F.
Remove the chicken from the grill and let stand for 10 minutes, then carve up and serve immediately.