Apple Cider Smoked Chicken
Whole chickens are brined and injected with apple cider marinade and then smoked to perfection with hickory wood. A delicious fall dinner that is perfect for entertaining.
Servings: 2 chickens
Calories: 466kcal
Ingredients
for the brine:
- 4 quarts warm water
- 1 cup kosher salt
- 1 tablespoon peppercorns
- 3 sprigs rosemary
- 2 garlic cloves sliced in half
- 1 lemon cut into wedges
for the chicken
- 2 whole chickens 3- 5 pounds each
- 2 cups apple cider marinade
Instructions
- Prepare the brine by combining warm water and salt until dissolved. Pour over chickens in a large bowl or dutch oven.
- Add lemons, peppercorns, garlic and rosemary.
- Cover and refrigerate 1 - 4 hours.
- Prepare the apple cider marinade and cool to room temperature.
- Drain chickens well and pat dry with paper towels, place on a baking sheet.
- Use an injector to inject marinade into breast and thighs and between skin and meat.
- Prepare a grill fire to about 300° with hickory wood for smoke flavor.
- Cook chickens over indirect heat with the grill closed 1 to 1 1/2 hours or until internal temperature in the thigh, near the bone reaches 165° using a digital thermometer.
- Remove chickens from grill and allow to rest 15 minutes before slicing.
Notes
Store whole chicken wrapped in plastic wrap in refrigerator up to 2 days.
Remove chicken from bones and store meat in an airtight container up to 4 days.
Smoked chicken can be frozen in a vacuum seal bag or freezer bag up to 3 months. Thaw in refrigerator.
Reheat deboned chicken in a skillet with 1 tablespoon chicken broth or water per cup of chicken. Cook over medium heat, covered for about 8 minutes.
Nutrition
Serving: 1g | Calories: 466kcal | Carbohydrates: 13g | Protein: 42g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 132mg | Sodium: 14913mg | Fiber: 1g | Sugar: 8g