Tailgater’s Smoked Chicken
PREP TIME: 30 Minutes
SERVES: 8 to 10

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.

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