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Smoked and Barbecued Chicken

Barbecue season is officially on!  Stoke the coals or crank up the gas, and if you have a smoker, soak your wood chips to make this deliciously spiced and moist chicken.

1 whole chicken; ask your butcher to butterfly it for you if you like, as we did

1 1/2 tbs. of kosher salt

1 tbs. of whole, toasted coriander seeds

1 tsp. of garlic powder

1 tsp. of onion powder

1/2 tsp. of ground cumin

1/4 tsp. of ground white pepper

butterflied

butterflied

With a mortar and pestle, grind the coriander seeds into a fine powder, then mix together with all the other spices and salt.

spice rubbed

spice rubbed

Sprinkle about a third of the spice mix over the skin, and rub in.

spice rub the inside, too

spice rub the inside, too

Flip the chicken over, and continue sprinkling and rubbing in another third of the mix.

fold and wrap

fold and wrap

Prepare an edge of plastic wrap, uncut, so that you can wrap up the chicken.  Fold the chicken back together and transfer to the plastic wrap.  Sprinkle with half of the remaining spice mix; flip over and sprinkle the last.  Wrap up the chicken, and let sit in the refrigerator for 1 hour.

out of the smoker

out of the smoker

After having prepped your smoker with preferred wood chips (we used cherry and whiskey barrel), unwrap the chicken from the plastic wrap and smoke for 1 1/2 hours at 250 degrees F.

almost there

almost there

Move from the smoker to the barbecue, and grill on the open butterfly side for 10 minutes.  (if you have room to spare and enough people to eat it all, you can also make baby back ribs with the same preparation, same timing, but different spice rub)

grill both sides

grill both sides

Flip over, and grill the skin side for 10-12 minutes.

barbecued chicken

Let the chicken rest on a sheet pan for 3-4 minutes.  Carve and serve.

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Posted on May 25, 2013, in Recipes and tagged , , , . Bookmark the permalink. 1 Comment.

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