Smoked Chicken With Dippin' Sauce For The Hungry Man

Smoked Chicken With Dippin’ Sauce For The Hungry Man

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Gentlemen, it’s time to master your grill. Let’s move beyond simple burgers and brats to smoked meats and culinary creations that will leave your family wowed and your stomach satisfied. It takes more time and ingredients than a boiled frank, I’ll admit, but when you pull a roasted chicken– blackened, juicy, and spicy- off the grill, shoot! You’ll never look at your grill the same. This recipe for perfectly smoked chicken will make you the talk of the neighborhood in no time. So grab a beer and your heftiest pair of tongs and get grilling.


Serves 2-4

  • 1 whole 3 pound chicken, spatchcocked (using kitchen shears, cut out the chicken’s backbone. Flip it over, breast side up, and crack the breast plate by pressing down firmly)
  • Dry spice rub– mix the following together in a bowl
    • 1 tbsp salt
    • 1 tbsp paprika
    • 1 tbsp chile flakes
    • 1/2 tbsp ground black pepper
    • 1/2 tbsp cayenne pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp yellow curry powder
  • Dippin’ Sauce- whisk the following ingredients in a bowl until combined
    • 1 cup mayonnaise
    • 1 tbsp French’s mustard
    • 1/2 tbsp honey
    • 1/2 tbsp dried oregano
    • 3/4 tbsp apple cider vinegar
  • 2 cups fruit-wood smoking chips

PREPARE Rub the whole chicken with the spice rub and let the chicken come to room temperature. If you want to marinate the bird, be my guest. Just use something with honey and red pepper and pat the bird dry before you throw it on the grill.

SMOKE Light a full chimney of charcoal and pour it on one side of your grill. Close the lid but keep the vents open. Once grill reaches 250 degrees (about 10 minutes), distribute your wood chips around (not on top of) the coals. Place the chicken on the cool side of your rack away from the coals. Let the chicken smoke for at least 1 hour, turning the birds once or twice, or until the internal temperature of the leg reaches 155 degrees.

GRILL Move your chicken to a cutting board and let it rest 15 minutes. Meanwhile, light another full chimney of charcoal and distribute it evenly. Brush the chicken generously with the Dippin’ Sauce and put it back on the grill, bone side down, for 12 minutes, brushing and flipping the chicken every 4 minutes. Remove from grill and serve with a slather of Dippin’ Sauce and a cold beer.

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