Smoking chicken is one of the easiest techniques for cooking the
bird on an outdoor grill. This recipe requires a little bit of grilling
and a little bit of smoking. It is perfect for any outdoor event,
but especially tailgating.
- 3 chickens, halved
- ½ pound margarine
- ½ cup apple cider vinegar
- ¼ cup Steen’s Cane Syrup
- 2 tbsps basil, chopped
- 2 tbsps thyme, chopped
- 2 tbsps tarragon, chopped
- 1 tbsp Creole seasoning
- salt to taste
- black pepper
On one side of your barbecue grill, start up coals according to
manufacturer’s directions. Leave the opposite side of the
grill free of coals. Place 2 to 3 generous handfuls of your favorite
smoke wood in a pail of water. This will be added to the coals later.
In a small saucepan, melt margarine over medium-high heat. Add vinegar,
Steen’s Cane Syrup, basil, thyme, tarragon, Creole seasoning
and salt. Add black pepper until the mixture seems to turn black.
This takes a lot of pepper for the recipe, but you may wish to cut
back depending on your personal taste. Simmer ingredients 3 to 5
minutes and remove. Place in a bowl to later use as a basting sauce.
Season the chicken to taste using salt, pepper and Creole seasoning.
Place chicken halves over the hot coals and cook for 15 –
20 minutes turning once or twice. Baste the chickens generously
with the basting sauce and move the halves to the side of the pit
without the coals. Place your favorite smoke wood over the hot coals,
close the lid of the pit and allow the chicken to cook and smoke
until the skin is crispy and dark and juices run clear, approximately
1 to 1 ½ hours.