What better to follow a post about eggs, but a chicken?
A few weeks back Mother Nature teased us with a run of amazing weather. Beautifully sunny days topping in the mid 70′s, which for my neck of the woods is a gift that I don’t take without thanks. However, it has a down side – now I want to be outside all of the time and the feeling just hasn’t been mutual between the good old misses and I.
I’m ready for grills, charcoal, propane, wood chips, fire pits, hanging outside with good company and a cold drink. Is that too much to ask? Remind me of this when its 101 degrees for weeks on end with humidity to frizz any hair in two months or so.
But for now, I’m sneaking out between rain clouds and cold temps when I can to fill those summertime grill cravings.
This little chicken was the start. I named him Jacob. We bonded a bit with a simple rub before I placed him in the smoker for a few hours and then devoured him. He was a good chicken. He will be missed…. Until I light the smoker and a whiff of hickory makes Jacob a distant memory.
Simple Mesquite Smoked Chicken
From foraging through my kitchen pantry
Ingredients:
- 1 4 to 5 lb chicken, rinsed and patted dry
- 2 tbs olive oil
- 1 package McCormick Grill Mates Mesquite Marinade
Preparation:
Soak wood chips of choice for 6 to 12 hours. Heat your smoker to 225 degrees.
Prep the chicken by rubbing olive oil all over. Place your Mesquite Marinade in a small glass and with a spoon sprinkle generous portions all over the chicken using your other hand to rub under the skin, in the cavity, between the wings and thighs, and top and bottom of the chicken.
Wrap in plastic wrap and let marinate for 1 hour to over night.
Place in smoker for 4 hours or until juices run clear and chicken is cooked through.
Smoked chicken is delicious and juicy. The best part is the leftovers. Pull any leftover meat from the chicken and use in anything else. Evey time you open your leftover container you will smell the wonderful smokey flavor.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
Just seeing the word spring then grill gets me feeling good about today, lovely post!
[Reply]
Just seeing the word spring then grill gets me feeling good about today, lovely post!
[Reply]
Jacob looks awesome! I am so ready for the grill and cold drinks too! Just this past weekend I fired up the grill for some burgers, I couldn’t resist!
[Reply]
Wow, look at the magnificent skin on that bird. My fave part, too — all crisp and crackling. Yum!
[Reply]
This is awesome! I have yet to use my grill this year, but I’m dying for the weather to warm up so I can dig it out. I’m not sure how much longer I can wait!
[Reply]
Mmmm, mesquite is so good…well just about any bbq really. It’s hilarious that you named your chicken!
[Reply]
wowzer, this looks insanley good.
[Reply]
If only i had a smoker. ;_; I have a chicken in the freezer that would love to be cooked like this (it told me)!
[Reply]
Oh goodness, Kita, Jacob looks amazing!! I hope he enjoyed that rub!
Beautiful job, as always… delicious meal, I’m sure!
weather was in the 70′s?? We got up to 56 and I thought about having a beach party!
[Reply]
Just lovely my dear! I bet it tasted smoky good. My hubby is the smoker here and it does it pretty well like your chicken turned out. Great job.
[Reply]
Why oh why didn’t you brine me first, Kita?
I would have been so much more juicy and flavorful…
Jacob loves you.
[Reply]