This is my favorite way to get juicy chicken with some smoke on it. Carve it up and eat it on its own, or use it whatever you like! This week I had chicken wings, homemade chicken burritos, chicken fried rice.
Ingredients
Food
- One or two whole chickens
- Your favorite seasoning (I use a simple salt, pepper garlic mixture)
No injections, no brine necessary. Not that you can’t, I just haven’t found that it needs it! However, you will need.
Equipment Needed
- Weber Kettle
- Charcoal Chimney.
- Charcoal (I used Jealous Devil)
- Your favorite wood chunks for smoking.
- A Rotisserie attachment
- Butcher twine.
Instructions
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Light up the charcoal chimney!
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Get the chickens out and pat them dry
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Get the chickens on your rotisserie. It is less messy to do this before seasoning
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Season the inner wing, as after it is trussed it is difficult to season here. However, I don’t like to season the majority of the bird until after trussing, as it is less mess.
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Truss up the bird. I do two pieces of twine per bird. One keeps the two legs together, the other keeps the wings close to the bird. I would give you specific instructions, but I always just wing it.
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Hopefully the coals are ready by now. Throw in a couple of pieces of wood to get some smoke, empty the charcoal, and put something to catch the drippings to help with cleanup.
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Birds are on! You can season any spots you missed (which I did after this photo)
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About 1.5 hours later. This is the easiest way I have found to get juicy chicken with smoke on it and delicious skin! Enjoy!
