Name: Smokin’ Chicken
Prep time: 35 min
Total time: 35 min
Ingredients: 3-5 chicken pieces or whole chicken, rinsed and patted dry with paper towels; 1 tablespoon packed brown sugar; 1 ½ tablespoons fresh ground sea salt; 1 tablespoon of Sriracha™ hot sauce; ½ teaspoon freshly ground black pepper

Smokin’ Chicken

Rated 3.8 stars by 12 users

Prep Time

35 minutes

Cook Time

1.5

Ingredients

3-5 chicken pieces or whole chicken, rinsed and patted dry with paper towels
1 tablespoon packed brown sugar
1 ½ tablespoons fresh ground sea salt
1 tablespoon of Sriracha™ hot sauce
½ teaspoon freshly ground black pepper

Directions

Prepare Kamado for smoking (set to 200° – 250° F) – allow 20-30 minutes.
In small bowl combine sugar, salt, and pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours as long as 6 hours.
Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking, set lava stone on heat hanger bracket, and close lid until ready to add meat.
Place chicken skin side down on top grill surface or if using a whole chicken, place belly down or use the Vision Grills roaster.
Slow cook 1 ½ to 2 ½ hours until thermometer inserted in thickest parts reads 160-165 ° for a breast and 170-175° for a thigh/leg. Breast will be finished grilling before thighs and legs.
Remove from grill, cover with foil, and allow to sit 5-10 minutes before serving.