Herb Smoked Chicken

Herb Smoked Chicken

Empty StarEmpty StarEmpty StarEmpty StarEmpty Star
Fresh herbs and chicken are great together, but usually the two are put together in a baked chicken dish. It’s rare to see herb flavors combined with the extra flavor smoking a chicken provides. We’ve figured out a way to…

Fresh herbs and chicken are great together, but usually the two are put together in a baked chicken dish. It’s rare to see herb flavors combined with the extra flavor smoking a chicken provides. We’ve figured out a way to put both herb and smoke flavors together in one delicious smoked chicken dish. By using a foil packet that contains both wood chips and slightly dried out fresh herbs, you’ll cover your chicken with an amazing herby, smoky flavor that you’ll love and want to make again soon. Try this recipe and let us know what you think of the technique! Do you have have favorite herbs to use in your seasoning blend? Share with everyone else in the comments below!

Ingredients

Prep Time

20 min

Total Time

2.5 hrs

Yield

Feeds 4
  • 1 whole Chicken
  • 1 bunch Rosemary
  • 1 bunch Sage
  • 1 bunch Thyme ( Note - All herbs should be fresh herbs that have started to dry, but aren't completely dry; this will help them smoke but not burn)
  • Salt
  • Pepper
  • Apple Wood Chips
  • Dry White Wine ( optional)

Directions

  • 1

    Rinse your chicken with cold water and season it to your taste with salt and pepper on all surfaces, including the inside. Be sure to remove any giblets included with bird. Let sit for 30 minutes at room temperature before starting to smoke.

  • 2

    Set up your grill or smoker for indirect heat at 325°F. Put the herbs and a handful of wood chips in the middle of a large piece of aluminum foil and close the foil into a pouch shape. Poke holes in the top of the herb pouch and then place it on top of your heat source. This recipe works with either a charcoal grill or a gas grill. Put the pouch directly on the charcoal in a charcoal grill or the heat plates of a gas grill.

  • 3

    Use a spray bottle to lightly spritz the chicken with a dry white wine (or another liquid like apple juice) to help the smoke adhere to the outside of the chicken. This will build more flavor, but the step is optional.

  • 4

    Place the chicken on your grill / smoker and cook for 1.5 to 2 hours until the temperature of the chicken thigh is 165°F. Times will vary based on the grill or smoker you are using, so be sure to check temperatures and do not eat undercooked chicken.

  • 5

    Remove the chicken from the heat and let sit for 5 minutes. Cut the chicken into pieces and enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Pinot Noir

Pinot Noir

Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Oregon

Pairs great with:

  • Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
 

Chardonnay

Chardonnay

Chardonnay can be light and crisp, or rich and full bodied. There are so many different flavors this grape can take on, you're sure to find one you like.


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Napa, California

Pairs great with:

  • Rich chicken and seafood dishes
 

Reviews

Have you made this recipe? Log in and share your thoughts! Not a member? Sign in with Facebook, Twitter, or Google!
Please log in to submit reviews. Not a member? Sign in with Facebook, Twitter, or Google!