The Captain's Shack Smoked Chicken
 Recipe Source

Author: Bob and Robin Young

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 Recipe Type
3 cloves    Garlic, diced  
1 T    dry Basil leaves  
1 T    Greek Oregano, fresh and diced fine  
10 grinds    Sea Salt, medium grind  
8 grinds    Black Pepper, medium grind, Tellicherry  
1 T    dark Brown Sugar  
1 t    Balsamic vinegar, aged  
  Extra Virgin Olive Oil  
med    Chicken, skin on. You can also use pieces, i.e., thighs, breast, etc.  
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.
3 Smoke skin side down for about 2 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 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.
Servings: 2
Preparation time: 4 hours
Cooking time: 3 hours
Ready in: 7 hours and 30 minutes
 Cooking Tips
If you use pieces, thighs, breast, legs, etc., adjust the brine to just cover the pieces.
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