The best smoked chicken you’ll ever taste!
3 tablespoons dried oregano
3 tablespoons garlic salt
2 tablespoons smoked paprika
2 tablespoons coriander seeds (toasted, ground)
1 tablespoon freshly ground black pepper
1 teaspoon Kosher salt
4 lemons (divided)
2 chicken halves
FOR THE SMOKER
hickory wood blocks
drip pan/catering pan
For the Spice Rub: In a small bowl, add the oregano, garlic salt, smoked paprika, coriander, black pepper and salt. Mix to combine. Drizzle the chicken with lemon juice. Sprinkle the rub evenly over the chicken, cover in plastic wrap and refrigerate for 4 hours or overnight. Allow the chicken to come to room temperature.
For the Smoked Chicken: Soak the wood in water for at least an hour, then drain.
Using a chimney heat 5-6 coals. Meanwhile, on the bottom rack of the grill create two rows of coals in a half moon shape on one side of the grill. Stack another layer of coals and top with the soaked wood blocks. Place the heated coals at one end of your stacked coals. This method helps you control your heat as the coals will slowly heat up and stay warm for up to 16 hours. Fill a drip pan with water and place on the other side of the coals. Place the top rack on the grill. Place the lid on the grill and allow smoke to form.
Once smoking, place the chicken onto the indirect grates, skin side down, and allow to smoke for 1 1/2 hours, rotating to ensure crisp skin. Flip the chicken and smoke the chicken another 1 1/2-2 hours or until the chicken is cooked through and registers 165ºF on a meat thermometer. Cut the remaining 2 lemons in half and place them, face down, to the direct heat side during the last 10 minutes of cooking. Remove from the smoker and allow to rest for 10 minutes.
If you desire extra crispy skin, preheat the broiler. Transfer the cooked chicken halves to a baking sheet and place under the broiler until the skin is crispy, about 1-2 minutes. Remove, break down into pieces and serve.
Tip: Use the snake method to smoke your favorite meats! Ribs, chicken, brisket all work great!