I've followed Chris' 1 hr perfect chicken skin directions before on the WSM cooking chicken breasts, legs, thighs etc. Tonight I cooked
and butterflied 2 chickens I bought at Sam's. Both were Tyson chickens, and they were already enhanced so I couldn't brine them.
I wanted to do something different so I thought about using a citrus chicken recipe. I looked around and all we had was orange juice. Since I was in a hurry, I decided to just try marinating the birs in OJ, and did it for 4 hours.
I rinsed the birds, dried them and tried to let them dry in the fridge for 1 hr while I set up the WSM. I sprayed olive oil on the skin and used lemon pepper seasoning along with Nature's seasoning. Cooked the chickens at approx 300-310 f on the WSM using apple wood and a dry foil lined pan. Removed them at 165 f in the breast. the results were incredible. No you couldn't really taste the OJ ( my wife said it smelled sweet, I had apple smoke in my nose ), but the overall flavor was incredible.
The skin could have been a little crisper, and I wonder if I should have sprayed them with olive oil. I also had a problem getting the temps up to 300 f for the first 30 minutes ( stayed at around 260-275 f), and I didn't go slightly over 300 till 40 minutes into the cook. It took almost 2 hrs to get the white meat up to 165f. I messed with the coals too much when the lid temp didn't rise quick enough, and I had the door off too much.
Despite the few problems this was the juiciest and most flavorful chicken I've ever had. I've got TVWB to thank for inspiration.
and butterflied 2 chickens I bought at Sam's. Both were Tyson chickens, and they were already enhanced so I couldn't brine them.
I wanted to do something different so I thought about using a citrus chicken recipe. I looked around and all we had was orange juice. Since I was in a hurry, I decided to just try marinating the birs in OJ, and did it for 4 hours.
I rinsed the birds, dried them and tried to let them dry in the fridge for 1 hr while I set up the WSM. I sprayed olive oil on the skin and used lemon pepper seasoning along with Nature's seasoning. Cooked the chickens at approx 300-310 f on the WSM using apple wood and a dry foil lined pan. Removed them at 165 f in the breast. the results were incredible. No you couldn't really taste the OJ ( my wife said it smelled sweet, I had apple smoke in my nose ), but the overall flavor was incredible.
The skin could have been a little crisper, and I wonder if I should have sprayed them with olive oil. I also had a problem getting the temps up to 300 f for the first 30 minutes ( stayed at around 260-275 f), and I didn't go slightly over 300 till 40 minutes into the cook. It took almost 2 hrs to get the white meat up to 165f. I messed with the coals too much when the lid temp didn't rise quick enough, and I had the door off too much.
Despite the few problems this was the juiciest and most flavorful chicken I've ever had. I've got TVWB to thank for inspiration.