add to shopping list Ingredients

1 Whole 4 lb Chicken
16 oz Italian Dressing
1 Tbsp Kosher Salt
1 Tbsp Black Pepper (Fresh Cracked or Ground)
1 Tbsp Lemon Zest (Finely Chopped)
1 Tbsp Orange Zest (Finely Chopped)
1 Tbsp Smoked Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp ground allspice
2 Tbsp butter
1 Cup Your Favorite Barbecue sauce

Preparation

Step 1: Trim the Chicken

Start by removing the back bone of the chicken. A pair of sharp kitchen shears works best. Next, remove the breast bone and follow by splitting the chicken. After the chicken has been split, remove any excess skin and fat. Last, loosen the skin on the breast by sliding your fingers under the skin and prying it up, also work your fingers under the thigh and leg as well. This step will help you apply the rub under the skin for added flavor.

Step 2: Marinate the Chicken

After the chicken has been trimmed and cleaned, place the two halves in a non-reactive bowl or large zip lock bag. Pour the Italian dressing over the chicken, working under the skin. Cover the bowl or seal the bag and place in the fridge over night or up to 24 hours.

Step 3: Air Dry the Chicken

After the chicken has marinated, remove it from the Italian dressing and pat dry with a paper towel. Do not rinse. Then, place the two halves on a cooling rack on a baking pan and place it back inside the fridge for about an hour.

Step 4: Getting your Cooker Ready

While the chicken is drying, get your smoker, grill, or oven ready. Shoot for a temperature of 300 to 350 degrees. The higher temperature will help prevent rubbery skin that is often associated with smoked chicken.

Step 5: Applying the Rub

Before applying the rub, melt the butter and rub over the skin. Next, lift the skin partly and sprinkle some rub under the skin. Work the rub under the leg and thigh as well. Last, liberally sprinkle the rub over both sides of the chicken.

Step 6: Smoking the Chicken

Once the rub has been applied and your smoker/grill/oven has reached 300 to 350 degrees, place the two halves, skin side up, on the cooker. If you are using a smoker or grill, add your smoke wood at this time. I prefer hickory, but you can use your favorite. Cook the chicken for about an hour or when the internal meat temperature reads 165 in the thickest part of the breast. Your barbecue sauce should be added during the last 5 to 10 minutes of smoke time.

Bon Appetit

Tips: You can sear the chicken on a hot grill before or after it goes on the smoker to help crisp up the skin. Also, if you are using an oven but you want a smoky flavor, replace the kosher salt with a smoked salt. You can also add liquid smoke to your barbecue sauce.

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Reviews

6/29/10

Theresa111 says:

Your BBQ chicken look perfect. I like the way you combined the ingredients. The choices are very nice and surely they add lots of flavor.

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