Time: 3 hours 30 minutes plus marinating time
Complexity: easily
Servings: 6 - 8

Smoking chicken doesn't require a special device. A charcoal or gas grill, with some pre-soaked applewood chips, works perfectly. To ensure even smoking and browning on all sides, the chickens are best butterflyed, removing the backbone. This method involves soaking the chickens overnight in a brine with spices, apple juice, and lemon juice, then grilling them for a long time over smoky wood chips. Therefore, plan your cooking ahead of time, including three hours for smoking.

Ingredients:

• 2 chickens, 1.8 kg each.
• 1 tbsp. black peppercorns
• 4 cups of apple juice
• Juice of half a lemon
• 1 small bunch of thyme
• 3 cloves garlic, crushed
• 2 tsp paprika
• Special equipment: 1 cup apple chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, black pepper, apple juice, lemon juice, thyme, paprika

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Preparation:

Step 1
• Prepare the brineIn a large saucepan, combine 2 cups of water, 3/4 cup of salt, and pepper. Heat over medium heat, stirring to dissolve the salt. Let cool, then add the apple and lemon juice.
Step 2
• Using kitchen shears, cut the backbone out of each chicken; discard. Trim any protruding ribs. Place the chickens breast-side up, then press firmly with your hands to flatten. Trim off any excess skin. Place the chickens flat in a large pot (or use an 8-quart resealable plastic bag). Add the brine, thyme, garlic, and 2 cups of cold water. If there isn't enough liquid to cover the chickens, add another 1-2 cups of water. Refrigerate for 8 hours or overnight.
Step 3
• Place a drip tray under the grill grate. Preheat the grill to medium-high and prepare the grill for indirect heat: on a gas grill, turn off half the burners; on a charcoal grill, rake all the coals to one side. Meanwhile, soak the applewood chips in water for 30 minutes; drain. Remove the chicken from the brine and pat dry. Season both sides with paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 4
• When the grill reaches 350°F (190°C), add wood chips: for a gas grill, fill the smoker box halfway with wood chips and set up according to the manufacturer's instructions; for a charcoal grill, add half the wood chips to the coals. Place the chicken breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook for 1 hour, then add the remaining wood chips (if using charcoal, add more coals immediately, or as needed, to maintain the grill temperature between 320°F (160°C) and 350°F (190°C).
Step 5
• Continue cooking until a thermometer inserted into the thighs and breasts registers 165°F (74°C) and the skin is crispy and browned, another 1 to 1 1/2 hours. Transfer the chickens to a cutting board and let rest for at least 15 minutes before carving.

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