Smoked Whole Chicken on ASMOKE Portable Pellet Grill | Mexican Spice-Rubbed Chicken

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Inject the chicken with 3 cups of pickle juice and 1 cup of vegetable stock using a syringe, ensuring to inject every inch of the bird.

In a mixing bowl, combine 1/4 cup of orange juice and 3 tablespoons of apple cider vinegar.

Add 1.5 teaspoons of ancho chili powder, 1 teaspoon of dried oregano, 1/8 teaspoon of ground cloves, 1/2 teaspoon of dried cinnamon, 1/2 teaspoon of cumin, 1 teaspoon of himalayan sea salt, and 1 teaspoon of dried garlic to the liquid mixture.

Whisk the mixture until well combined to create a paste for rubbing on the chicken.

If the paste is too runny, microwave it for 2 minutes, stir, and microwave for an additional minute to thicken it.

Rub the paste all over the chicken, ensuring even coverage.

Preheat the ASMOKE portable pellet grill to the smoke setting, around 176°F.

Place the chicken on the grill and smoke for 1 hour.

After 1 hour, increase the grill temperature to 250°F and continue cooking the chicken.

After approximately 3 hours and 15 minutes of total cooking time, glaze the chicken with a mixture of 2 ounces of orange juice and 2 ounces of honey for added flavor and stickiness.

Check the internal temperature of the chicken to ensure it is fully cooked.

Let the chicken rest for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens