Greg King’s Smoked Chicken

Big Green Egg Roast ChickenGreg, “The Lion King”, King sent us his favourite smoked chicken recipe.

Ingredients:

1 (or 2) fresh, plump chickens

Spice Mix:

  • ¼ cup (packed) brown sugar
  • 2 tbs sweet paprika
  • 2 tbs Atlantic sea salt
  • 1 tbs freshly ground pepper
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs chilli powder
  • 1 tbs cayenne powder

Add a bit of cooking oil and mix thoroughly to a lovely coppery paste.

Wood Chips:

Soak 4 cups of wood chips in water for about an hour before cooking. When the chicken goes in, add one cup and another cup every half hour thereafter.

Method:

  1. Apply spice rub generously all over the chicken and under the skin.
  2. Place chicken in a large baking pan – breast side down to start – and fill with water to just below full.
  3. When the EGG temperature has stabilised at 140°C, slide the chicken into the EGG and cook for 1 ½ to 2 hours. Turn once.
  4. Check the chicken is done by inserting a digital meat thermometer into the meatiest part of the bird (by the breast, between the bones). It should read 70°C.
  5. Allow chicken to rest for 15 minutes.

Greg’s Tip: Always use tongs and a heat proof Pit Mitt Glove when smoking your chicken. Never anything that will pierce the chicken and make the juices run out!

 

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