CHICKEN:

Free Range Chicken1 5-6 lb (2.5kg)

Lemon Zest 1 Tbsp.

Lemon 1

Olive Oil 2 Tbsp.

Garlic 1 bulb

SEASONING:

Kosher Salt 4 tsp.

Dehydrated Garlic Flakes 4 tsp.

Onion Flakes 3 tsp.

Dried Thyme 1 tsp.

Smoked Paprika 1 tsp.

Dried Parsley 2 tsp.

Cracked Black Pepper 2 tsp.

Crushed Coriander Seeds 1 tsp.

BRINE:

Cold Water 12 cups

Salt ¾ cup

Brown Sugar 2 Tbsp.

Garlic 2 cloves

Thyme 2 sprigs

Rosemary 2 sprigs

Recommended Hardwood Pellets:I used a combo of Mesquite and Apple

 

PREPARATION

First get the brine ready. In a large pot, combine 4 cups of water, salt, sugar, garlic, and herbs and bring it to a boil. Give the water a stir until the salt dissolves, then remove from the heat. Top with the remaining 8 cups of water. Give the chicken a home in the brine and place in the fridge overnight.

Seasoning time. Stir all of the ingredients for your seasoning together, cover, and set aside.

The next day: Set the grill to smoke and allow the fire to get rocking, 4 – 5 minutes. Turn the grill up to 225 degrees, and leave to preheat with the door closed for 15 minutes.

Remove the chicken from the brine, and pat it dry with paper towel. Drizzle 2 tablespoons. olive oil over the bird, getting it completely coated. Rub 1 ½ tablespoons of juice of lime and your halved lemon all over the chicken.

Half the lemon and garlic bulb, and stuff them in the cavity of the bird. Place on the preheated grill and cook until the chicken reaches an internal temperature of 160 degrees. It will take 2 ½ to 3 hours. Your neighbors will go mental with lunch envy. Smells INSANE – so good.

Serve. And PLEASE use the carcass for stock. That sweet smoked grill flavor is to die for.

Click here to see the original recipe and other great Dennis the Prescott creations. Follow his awesome Instagram for more delicious dishes.

source:www.traegergrills.com/recipes