Smoked chicken with Weber Thai seasoning rub


 
Angie H.

Angie H.

TVWBB Pro
Finally got my first smoke of the year in and I kept it simple with some chicken. Halved a chicken and sprinkled with this Thai rub by Weber. Got the rub last year from Sam's Club.
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On the smoker going for a hot and fast cook, I filled the charcoal basket with 3/4 chimney of unlit and topped it off with 3/4 chimney of lit kbb. Tossed on 2 small chunks of apple wood. In afterthought I guess I didn't need to fill the basket with any unlit charcoal since cooking time was under 2 hours, oh well.

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After one hour, the temp on the lid said it was just above 350 degrees and the bird was smelling really good.

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After a total of 1 hr and 15 mins the internal temp in the breast was at 165 F so time to pull it off. The skin browned nicely and crisped up well. This Thai rub is really good and has quite a spicy kick to it. I think next time using the rub on whole or halved chicken I will try mixing the rub in with some butter or oil and spread it underneath the skin to really flavor the meat.

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Thanks for looking!
 
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Back with a vengeance, Angie! Those are some fine looking half chickens. I'm a big fan of applying seasonings under the chicken skin, and it's actually my standard practice now (e.g. season with rub beneath the skin, apply a lesser amount on the outside of the skin, leave the chicken uncovered in the fridge overnight to dry out the skin for extra crispiness).
 
Looks delicious Angie. I have a lot of Weber rubs, but not the Thai. I'll keep an eye out for it.
 
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Nice color.

That sounds like a fool proof way to cook a bird...... I'll have to give it a shot - the rub too :)

I'm a lazier cook than others here - I've never seasoned under the skin before but I might have to try that sometime.
 
Glad to see you posting again Angie. Your chicken looks great. I like that rub. Something I do with it is I grind it up fine mix it up with some chicken broth and inject my chicken with it. It's really good. Looking forward to seeing more from you.
 
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