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smokin chicken recipe_main_image6-300x296

Ingredients

  • 3-5 chicken pieces or whole chicken, rinsed and patted dry with paper towels
  • 1 tablespoon packed brown sugar
  • 1 ½ tablespoons fresh ground sea salt
  • 1 tablespoon of Sriracha™ hot sauce
  • ½ teaspoon freshly ground black pepper

Cooking Directions

  1. Prepare Kamado for smoking (set to 200° – 250° F) – allow 20-30 minutes.
  2. In small bowl combine sugar, salt, and pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours as long as 6 hours.
  3. Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking, set lava stone on heat hanger bracket, and close lid until ready to add meat.
  4. Place chicken skin side down on top grill surface or if using a whole chicken, place belly down or use the Vision Grills roaster.
  5. Slow cook 1 ½ to 2 ½ hours until thermometer inserted in thickest parts reads 160-165 ° for a breast and 170-175° for a thigh/leg. Breast will be finished grilling before thighs and legs.
  6. Remove from grill, cover with foil, and allow to sit 5-10 minutes before serving.

11 Comments

  • Douglas Tyler says:

    Love the grill

  • Big Blue says:

    Nice. But no instruction what to do with Sriracha™ hot sauce!?

  • When I originally commented I clicked the “Notify me when new comments are added” checkbox and now
    each time a comment is added I get three emails with the same
    comment. Is there any way you can remove people from that service?
    Bless you!

  • GuitarPro says:

    What’s so special about kamado roast chicken? Well you’re just about to find out what all the fuss is about when it comes to cooking on a ceramic barbecue because you are going to get the most succulent roast chicken that you’ve ever tasted.

  • Ralph Pigott says:

    We have been using our series C grill for about 2 u ears and really enjoy it. One thing we found after this time is that the thermostat is almost 50 degrees low, causing our cook times to be quite wrong, especially when doing long and slow cooking. A 4 pound sirloin tip roast that should take 6 hours at 230F will be done in 3 hours ! We have used two digital thermometer to check the smoker’s accuracy and found this large discrepancy from the smoker thermometer. Have you come across this before?

    • DanB says:

      Ralph I discovered the same thing the first time I used my new grill. The variation is because it’s measuring the temp of the air circulating around the outside. Simple cure though, just take a grill buddy thermometer and put the sensor in/on the grill and elevate it with aluminum foil to the point where the top of the sensor is about even with the top of the meat. Not too hard and real accurate, even the $1,200 dollar grillls suffer from this after study… and a grill buddy is a cheap and easy fix. And I would like to add that even with the wrong temp, nothing ever comes out dry. Amazing grill to say the least, did a spatchcock chicken just two days ago and was worried. Never had better when it was done!

  • TeamSpeak says:

    Kamado roast chicken is all about the ceramic grill and how it keeps the moisture in the cooking because of the unique air circulation that goes on inside the grill – completely different to your fan assisted oven for example.

  • PatternMaker says:

    If you want to know how to smoke chicken , or how long it takes for smoking chicken , keep reading!

  • Kamado roast chicken is all about the ceramic grill and how it keeps the moisture in the cooking because of the unique air circulation that goes on inside the grill – completely different to your fan assisted oven for example.

  • Andy says:

    2.5 hours? No way. More like 4-5.

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