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Hickory Smoked Chicken
Indulge in the deep, rich flavors of Hickory Smoked Chicken, a dish that embodies the essence of summer barbecues. The gentle kiss of hickory smoke enhances the succulent meat, while a blend of aromatic spices creates a tantalizing crust. This recipe pays homage to the tradition of smoking meats, a method that dates back centuries, allowing flavors to meld beautifully while preserving the juiciness of the chicken. Perfect for backyard gatherings or family dinners, this dish is sure to impress everyone at the table.
Servings: 4-6
Ingredients
- Whole chicken
- 1 (about 4-5 lbs)
- Olive oil
- 2 tablespoons
- Onion powder
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Paprika
- 1 tablespoon
- Black pepper
- 1 teaspoon
- Salt
- 1 tablespoon
- Hickory wood chips
- 2 cups (soaked in water for 30 minutes)
Instructions
- Preheat your smoker to 250°F (120°C) and add the soaked hickory wood chips.
- Rinse the whole chicken under cold water and pat dry with paper towels, ensuring the skin is moisture-free for better seasoning adhesion.
- Rub the chicken all over with olive oil, making sure to coat it evenly.
- In a small bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder. Mix well and rub this spice blend generously all over the chicken, including inside the cavity for maximum flavor.
- Place the seasoned chicken in the smoker and cook for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Once cooked, remove the chicken from the smoker and let it rest for about 10 minutes before carving and serving.
Dietary Information
Servings: 4-6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 2 hours • Calories: 400 • Fat: 20g • Carbs: 0g • Protein: 50g • Sodium: 800mg • Sugar: 0g
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