Yesterday, I told you about our effort to smoke ribs with the community charcoal grill. Anytime I smoke meats, I like to put as much meat as possible on the grates. I don’t know, it’s just something in my brain that triggers, between the amount of time it takes and the amount of energy consumed by the charcoal. For whatever reason it just seems right. So we split a marinated chicken down the middle and threw her on the grill to see how she would turn out. I have to say the chicken turned out much better than the ribs with the grill smoking method. The deep mahogany skin only hinted at the beautiful smoky flavors hidden underneath. So if you are up to task, this is a great way to cook chicken.
Smoked Chicken from a Grill
1 whole chicken, back removed and split down the middle
1 cup apple juice
1 cup water
1/4 tblsp garlic powder
1 tblsp honey
1/2 tblsp dark brown sugar
1/2 tblsp soy sauce
1/2 tblsp fresh lemon juice
Have ready, wood for the grill (we used about 4 cups of pecan chips, wrapped in perforated aluminum foil packages). In a large bowl, combine all the marinade ingredients and mix well. Submerge the chicken in the marinade. Cover the bowl and refrigerate for 1 to 3 hours.
Preheat the grill to 250 degrees F. Place a foil package on the charcoal. Remove chicken from the marinade. Place chicken on the grate over indirect heat and grill for about 1 hour each side or until cooked through. Watch for the smoke to stop and add another foil package to the charcoal, this was about every 30 minutes for us. The internal temp of the chicken should be 165 degrees F. Enjoy!