Summerhill Market executive chef Ted Corrado’s summer–ready smoked chicken recipe is perfect to share with your family as the weather heats up, or for safely enjoying at outdoor gatherings.
Lemon Chicken Brine
- 113 g white sugar
- 113 g kosher salt
- Half onion, sliced
- 1 lemon, zested
- 2 garlic cloves, smashed
- 3 sprigs thyme
- 1 bay leaf
- 2250 ml water
Method
- Dissolve salt and sugar in 1000 ml of warm water.
- Add the other 1250 ml of cold water and remaining ingredients (minus the oil).
Tips: Use a narrow deep vessel instead of a shallow wide vessel so the chicken can be fully submerged. Place plastic wrap or parchment paper on top of the liquid and slightly submerge it. The liquid on top of the wrap will act as a weight and will keep the chicken fully submerged.
Chicken Rub
- 1 part kosher salt
- ½ part black pepper
- ½ part paprika
- ¼ part granulated garlic
- 1tsp oil
Method
- Combine all spices in a bowl and ensure it’s fully incorporated.
Smoked Chicken
Method
- Spatchcock chicken and brine in fridge for 24 hrs.
- Remove chicken from brine and pat down dry. Place a wire rack or cooling rack on top of a baking sheet and place chicken cavity side down on top of the rack. Place in fridge and let air dry for another 24 hrs.
- Lightly coat the chicken with oil covering all the skin. Generously sprinkle dry rub all over the chicken. Make sure to get in all the nooks and crannies. Sprinkle dry rub in the cavity as well.
- Preheat your smoker to 295ºF using wood of your choice (oak, hickory and apple woods are best for poultry). Place chicken cavity side down in the smoker.
- If you have a probe thermometer, cook until the internal temp on the thickest part reads 170ºF.
- Remove and let sit at room temp until the internal temp goes down to 150ºF. Enjoy.
