Ugandan Local way of Smoking Chicken for Stew | Ugandan Food

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.

Prepare the smoker by preheating it to 225°F (107°C).

Rinse the whole chicken under cold water and pat dry with paper towels.

Rub the chicken all over with olive oil to help the seasoning adhere.

Season the chicken generously with smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Stuff the cavity of the chicken with lemon halves and fresh herbs like thyme and rosemary.

Place wood chips in the smoker according to the manufacturer's instructions.

Put the chicken on the smoker grate, breast side up, and close the lid.

Smoke the chicken for about 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Baste the chicken with melted butter and vinegar every hour for added moisture.

Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving.

Serve the smoked chicken with your favorite sides.

Cooking Techniques

Spice Level: