Cookbook:Sweet & Spicy Smoked Chicken

Cookbook | Ingredients | Recipes

Slow cooking over smoldering hickory wood with a sweet & spicy rub makes the chicken melt-in-your-mouth tender.

IngredientsEdit

  • 1 (3-4 pound) broiler/fryer chicken, cut into quarters
  • Hickory chunks

Brine

  • 2 1/2 cups hot apple cider vinegar
  • 1 cup salt
  • 1 cup dark brown sugar
  • 1 1/4 pounds ice

Rub

  • 1/2 cup light brown sugar
  • 1/4 cup ancho chile powder
  • 1/4 cup paprika
  • 2 tbs cayenne pepper
  • 1 1/2 tbs lemon pepper

ProcedureEdit

  1. Combine salt, sugar, and vinegar in a gallon size zip-top bag. Add ice and shake until mostly melted and mixture has cooled.
  2. Add chicken pieces and refridgerate 2-3 hours.
  3. Remove chicken from brine and pat dry with paper towels. Set aside.
  4. Combine rub ingredients. Set aside.
  5. Loosen skin from chicken. Rub spice mixture under skin.
  6. Place enough hickory in the firebox of a smoker
Last modified on 5 July 2010, at 13:27