Go Back Email Link
–+ servings
Smoked whole chicken on the grill
Print Recipe
No ratings yet

Smoked Balsamic Chicken

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!
Prep Time1 hour 10 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 40 minutes
Course: Chicken
Cuisine: American
Keyword: balsamic chicken, salt water brine for chicken, Smoked chicken
Servings: 2 whole chickens
Calories: 497kcal
Author: Milisa

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 497kcal | Carbohydrates: 7g | Protein: 41g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Cholesterol: 147mg | Sodium: 437mg | Fiber: 1g | Sugar: 4g