How To Make Smoked Chicken | Chef Rodney Scott

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a less expensive alternative with similar flavor.

Get your fire started and preheat the grill to 225 to 250 degrees.

Spatchcock or split the whole chicken in half.

Season the top side of the chicken and under the wings.

Flip the chicken over and season all cavities around the bone.

Place the chicken on the grill with the bone side down.

Cook for about 1 to 1.5 hours, maintaining the temperature of 225 to 250 degrees.

After an hour, mop the skin side with Rodney Sauce, flip it over, and mop the bone side.

Close the grill and cook until the internal temperature reaches 165 degrees.

Once done, mop the chicken one more time with Rodney Sauce and let it rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary