Smoked and Fried Whole Chicken with AWESOME SAUCE!
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Originating from Southern barbecue traditions, smoked whole chicken is a beloved dish that showcases the art of low and slow cooking. It embodies the spirit of communal gatherings and outdoor cooking, often served at family barbecues and celebrations. Today, variations exist globally, with different wood types and spices reflecting regional preferences, making it a versatile dish enjoyed by many.
Ingredients
- ●whole chicken
- ●olive oil
- ●smoked paprika
- ●garlic powder
- ●onion powder
- ●black pepper
- ●salt
- ●cayenne pepper
- ●herbs (thyme, rosemary)
- ●lemon
- ●wood chips (hickory or apple)
- ●butter
- ●vinegar
Instructions
- 1Prepare the smoker by preheating it to 225°F (107°C).
- 2Rinse the whole chicken under cold water and pat dry with paper towels.
- 3Rub the chicken all over with olive oil to help the seasoning adhere.
- 4Season the chicken generously with smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- 5Stuff the cavity of the chicken with lemon halves and fresh herbs like thyme and rosemary.
- 6Place wood chips in the smoker according to the manufacturer's instructions.
- 7Put the chicken on the smoker grate, breast side up, and close the lid.
- 8Smoke the chicken for about 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 9Baste the chicken with melted butter and vinegar every hour for added moisture.
- 10Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving.
- 11Serve the smoked chicken with your favorite sides.
Ingredient Alternatives
whole chicken
Healthier: cornish hen
Cheaper: chicken thighs
Cornish hen offers a leaner option, while thighs are often more affordable.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
smoked paprika
Healthier: regular paprika
Cheaper: chili powder
Regular paprika provides flavor without the smoky aspect.
wood chips (hickory or apple)
Cheaper: mesquite chips
Mesquite chips are often more readily available.
Techniques
smokingbastingseasoning
Equipment
smokermeat thermometerbasting brushcutting boardknife
🌶️🌶️🌶️Medium
Also Known As
Smoked ChickenBarbecue Chicken
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 tbsp olive oil
- ●2 tbsp smoked paprika
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 tsp cayenne pepper
- ●1 cup buttermilk
- ●2 cups all-purpose flour
- ●1 tsp baking powder
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●Vegetable oil for frying
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a marinade.
- 3Rub the marinade all over the chicken, ensuring it gets under the skin as well. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 4Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
- 5Place the chicken in the smoker and smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- 6While the chicken is smoking, prepare the frying batter by mixing flour, baking powder, thyme, and oregano in a bowl.
- 7In another bowl, pour the buttermilk. Dip the smoked chicken into the buttermilk, then coat it in the flour mixture, ensuring it's well covered.
- 8Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 9Carefully lower the coated chicken into the hot oil and fry for about 8-10 minutes, or until golden brown and crispy.
- 10Remove the chicken from the oil and let it drain on paper towels before serving.
Equipment
smokerdeep fryer or large potmixing bowlsmeat thermometertongspaper towels
🌶️🌶️🌶️Low
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1/2 cup unsalted butter
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 lemon, juiced
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large oven-safe skillet, melt the butter and olive oil over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4Stir in the dried thyme, dried rosemary, salt, and black pepper.
- 5Add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes until the skin is golden brown.
- 6Flip the chicken thighs over and pour the lemon juice over them.
- 7Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 8Remove the skillet from the oven and let the chicken rest for 5 minutes.
- 9Garnish with fresh parsley before serving.
Equipment
oven-safe skilletmeasuring cupsmeasuring spoonsknifecutting board
Ingredients
- ●4 large onions
- ●1 lb ground beef
- ●1 cup shredded cheddar cheese
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped parsley
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup barbecue sauce
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Peel the onions and cut off the tops and bottoms. Carefully hollow out the insides of each onion, leaving about 1/2 inch of the outer layer intact.
- 3In a mixing bowl, combine the ground beef, shredded cheddar cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, salt, black pepper, and paprika. Mix until well combined.
- 4Stuff each hollowed onion with the beef mixture, packing it tightly.
- 5Place the stuffed onions in a baking dish and drizzle barbecue sauce over the top of each one.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 7Remove the foil and bake for an additional 15-20 minutes, or until the beef is cooked through and the onions are tender.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Serve warm as a delicious appetizer or main dish.
Equipment
baking dishmixing bowlaluminum foilknifespoon
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