Crispy Skin Smoked Chicken | Chuds BBQ

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is more cost-effective.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is generally cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable, while omitting them saves costs.

Spatchcock the chicken by removing the spine with kitchen shears.

Prepare a wet brine with water, hot sauce, crushed garlic, white peppercorns, bay leaves, and Italian herbs.

Whisk the brine until dissolved and submerge the chicken in it for at least 4-5 hours or overnight.

After brining, rinse the chicken to remove herbs and spices.

Season the chicken with garlic powder and black pepper before cooking.

Preheat the smoker to around 300-325°F (149-163°C).

Place the chicken breast side towards the fire in the smoker.

Cook the chicken until the internal temperature reaches 165-170°F (74-77°C), about 2 hours.

Brush melted butter over the chicken before removing it from the smoker for added flavor.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens