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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Chicken |
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| Ingredients |
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| 3 cloves |
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Garlic, diced |
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| 1 T |
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dry Basil leaves |
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| 1½ T |
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Greek Oregano, fresh and diced fine |
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| 10 grinds |
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Sea Salt, medium grind |
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| 8 grinds |
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Black Pepper, medium grind, Tellicherry |
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| 1½ T |
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dark Brown Sugar |
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| 1½ t |
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Balsamic vinegar, aged |
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| ¾ c |
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Extra Virgin Olive Oil |
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| ½ med |
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Chicken, skin on. You can also use pieces, i.e., thighs, breast, etc. |
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| 1 |
Place all dry ingredients in a 2-cup measuring cup. Add olive oil and and Balsamic and whisk to blend. |
| 2 |
Place half a chicken (or pieces) in a zip lock bag. Pour brine over chicken and be sure all of the chicken is covered. Remove as much air as possible and seal bag. Lay chicken flat - skin side down - in refrigerator for about 4 or more hours. Turn 3 or 4 times making sure chicken is covered. |
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Smoke skin side down for about 2½ hours in mesquite/alder smoke at 230° F. The chicken is done when an internal thermometer reaches 170° F. When the internal temperature of the chicken is reached, turn the heat off and let it smoke for ½ hour.. |
| 4 |
Serve with Chef's Review, "Salsa de Barbacoa" Barbecue Sauce and a good cole slaw. The chicken can be eaten hot or cold, but is better hot or warmed up. Cover and keep warm in a 160° F oven. |
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| Servings: 2 |
| Preparation time: 4 hours |
| Cooking time: 3 hours |
| Ready in: 7 hours and 30 minutes |
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| Cooking Tips |
| If you use pieces, thighs, breast, legs, etc., adjust the brine to just cover the pieces. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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