By Dennis The Prescott
This hardwood-smoked recipe was created by the awe-inspiring Dennis the Prescott. His beautiful and delicious smoked chicken is perfect for a feast. Make a turkey thankful and get stuffed on chicken instead.
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|3/4 Cup||kosher salt|
|2 Tablespoon||brown sugar|
|2 Sprig||fresh thyme|
|2 Sprig||fresh rosemary|
|12 Cup||water, divided|
|1||(5-6 lb) free-range chicken|
|1||head of garlic, halved crosswise|
|2 Tablespoon||Olive oil|
|1 Tablespoon||lemon zest|
|4 Teaspoon||kosher salt|
|4 Teaspoon||dehydrated garlic flakes|
|3 Teaspoon||onion flakes|
|1 Teaspoon||dried thyme|
|1 Teaspoon||smoked paprika|
|2 Teaspoon||dried parsley|
|2 Teaspoon||cracked black pepper|
|1 Teaspoon||crushed coriander seeds|
Prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic, thyme, and rosemary and bring to a boil. Stir until the salt dissolves, then remove from the heat.
3/4 Cup kosher salt
2 Tablespoon brown sugar
2 garlic cloves
2 Sprig fresh thyme
2 Sprig fresh rosemary
12 Cup water, divided
Pour in the remaining 8 cups of water. Submerge the chicken in the brine and place in the refrigerator overnight.
1 (5-6 lb) free-range chicken
Make the seasoning mix: In a small bowl, stir together the salt, garlic flakes, onion flakes, thyme, paprika, parsley, black pepper, and coriander.
4 Teaspoon kosher salt
4 Teaspoon dehydrated garlic flakes
3 Teaspoon onion flakes
1 Teaspoon dried thyme
1 Teaspoon smoked paprika
2 Teaspoon dried parsley
2 Teaspoon cracked black pepper
1 Teaspoon crushed coriander seeds
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Remove the chicken from the brine, rinse very well, and pat dry with paper towels.
Drizzle the olive oil over the bird and rub to coat evenly. Rub 1 1/2 tablespoons of the seasoning mix and the lemon zest all over the chicken. Stuff the garlic and lemon in the cavity.
1 lemon, halved
1 head of garlic, halved crosswise
2 Tablespoon Olive oil
1 Tablespoon lemon zest
Insert the probe into the thickest part of the chicken leg. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F, 3 1/2-4 hours.
225 ˚F / 107 ˚C
160 ˚F / 71 ˚C
Remove the chicken from the grill and let rest for 10 minutes (the internal temperature will rise to 165°F) before carving. Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.
165 ˚F / 74 ˚C