APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
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Jorge Castilleja
[email protected]I can't wait to try this recipe. It looks delicious.
Syad mahtab ali
[email protected]This recipe is a great way to impress your guests. The chicken is sure to be a hit.
Jibon Jibonhossain
[email protected]I've never made smoked chicken before, but this recipe made it easy. The chicken turned out perfectly.
Laim Wilson
[email protected]I'm definitely making this again. The chicken was so juicy and flavorful.
abdulai iddrisu seidu
[email protected]Delicious!
Kaweesa Kevin
[email protected]This chicken was a hit! My family loved it. The applewood smoke gave it a unique and delicious flavor. I will definitely be making this again.
Sajawal Paracha
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the applewood smoke added a delicious touch. I'll definitely be making this again.
Dina Lave
[email protected]This recipe is a keeper! The chicken was cooked to perfection and the applewood smoke added a wonderful flavor. I will definitely be making this again.
Spencer Kennedy
[email protected]This chicken was amazing! I followed the recipe exactly and it turned out perfect. The chicken was so moist and flavorful, and the skin was crispy and golden brown. I will definitely be making this again.
Mona Hawell
[email protected]I've made this Applewood Smoked Chicken twice now and it's been a huge hit both times! The chicken comes out so juicy and flavorful, and the applewood smoke adds a delicious depth of flavor. I highly recommend this recipe.