Smoked Balsamic Chicken is perfect for weekend grilling. Whole chickens are soaked in a quick salt water brine and then coated with a delicious balsamic glaze under the skin before they go onto the grill with hickory wood for a smoky, flavorful and delicious dinner.
Smoked chicken is one of my favorite comfort food meals and I promise once you try this easy method, you'll never want another oven roasted chicken!
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Salt Water Chicken Brine:
- Warm Water
- Kosher Salt
- Fresh Rosemary
- Fresh Garlic
Ingredients for Balsamic Chicken:
- Olive Oil
- Balsamic Vinegar
- Brown Sugar
- Granulated Garlic
- Smoked Paprika
- Kosher Salt & Pepper
- Whole Chickens
How to Salt Water Brine Whole Chicken:
- Prepare Brine by combining warm water and salt, mixing until salt is dissolved.
- Place chickens in a large bowl or pan and pour salt water over chickens, completely submerging the chickens.
- Add fresh rosemary, garlic and wedges of fresh lemon. Cover and refrigerate for 1 - 2 hours.
- Remove chicken from brine and discard.
- Place chickens on a sheet pan and pat dry with paper towels.
Brining the chicken will helps flavor the chicken and keeps it juicy as you smoke and grill it. It really makes a difference and it's worth the time and effort.
How To Make Smoked Balsamic Chicken:
- Prepare a grill fire to about 325° with hickory wood for smoke flavor.
- In a bowl, add the balsamic glaze by combining: melted butter, olive oil, balsamic vinegar, brown sugar, rosemary, granulated garlic, smoked paprika, salt and pepper.
- Mix until well combined.
- Use a meat injector or a turkey baster to squirt the glaze between the skin and the meat.
- Rub remaining glaze on outer chicken skin.
- Place chickens over indirect fire and cook with the grill lid closed for about 1 hour.
- Check internal temperature of chickens in the thigh, near the bone and continue to cook until it reaches 165°. Depending on the size of the chicken, usually 1 hour 15 minutes to 1 hour 30 minutes to cook a whole chicken.
- Remove chicken from the grill and allow to rest for 15 minutes under a foil tent before slicing and serving.
How to Store and Reheat:
To store a whole smoked chicken, wrap in 2 layers of plastic wrap and store in the refrigerator up to 3 days. I recommend cutting the chicken before reheating so that it doesn't dry out.
Store sliced or cut up chicken in an airtight container in the refrigerator up to 3 days.
Reheat chicken slices or pieces in a skillet with a bit of water or chicken broth. Cover and cook over medium heat for about 5- 10 minutes.
Save the chicken carcasses and make homemade stock. It can be refrigerated for a few days or it's easy to freeze and use when you are ready.
What to Serve with Smoked Balsamic Chicken:
Grilled Potato Wedges are simple and delicious along with Grilled Corn on the Cob and Garlic Bread are great side dishes for any chicken dinner. Make your entire meal on the grill and enjoy the easy cleanup!
Smoked chicken makes a great Sunday supper and is also easy to double and have leftovers for making sandwiches, casseroles and soups to enjoy throughout the week. This balsamic glaze adds so much flavor to the smoked chicken, I'm sure it is going to be a big hit for anyone that tries it!
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Tender and juicy smoked chicken with amazing flavor from a simple balsamic glaze. Our tried and true salt water brine method keeps the chicken juicy and the hickory smoke flavors the meat through and through for the best tasting chicken ever!
For the Salt Water Brine
- 4 - 5 quarts warm water
- 1 cup kosher salt
- 3 sprigs fresh rosemary
- ½ lemon, cut into quarters
- 2 garlic cloves, sliced
- 2 whole chickens (3 to 5 pounds each)
For the Balsamic Glaze
- ¼ cup butter, melted
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup minced rosemary
- 2 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Prepare the salt water brine by combining warm water with kosher salt, whisking until salt is dissolved.
- Place chickens in a large bowl or deep pan and pour salt water over to completely submerge. Add fresh rosemary sprigs, lemon wedges and garlic cloves.
- Cover and refrigerate 1 to 2 hours.
- Remove chickens from brine and discard brine.
- Place chickens on a baking sheet and pat dry with paper towels.
- Prepare a 325° grill fire with hickory wood for smoke flavor.
- Mix marinade by combining melted butter, olive oil, balsamic vinegar, rosemary, brown sugar, granulated garlic, smoked paprika, salt and pepper.
- Use a turkey baster or meat injector to squirt the glaze between the chicken skin and the meat. Massage gently to spread it around.
- Any remaining glaze can be rubbed over the outside of the chicken skin.
- Cook chickens over indirect fire with the grill closed for about an hour. Use a digital thermometer to check the temperature in the thigh, near the bone. Cook until chicken reaches 165°.
- Remove from grill and tent with foil. Rest for 15 minutes before slicing and serving.
Store leftover chicken wrapped in several layers of plastic wrap in the refrigerator for up to 3 days.
Reheat chicken pieces or slices in a covered skillet with a bit of water for about 8 -10 minutes.
Amount Per Serving: Calories: 497Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 147mgSodium: 437mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 41g
Nutritional information is estimated and may not be accurate.