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
- 1 4 to 5 lb chicken, rinsed and patted dry
- 2 tbs olive oil
- 1 package McCormick Grill Mates Mesquite Marinade
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.