Cherry wood smoked chicken
Whole chicken smoked with cherry wood for juicy and flavorful results.
Equipment
- Barbecue
- Drip tray
- Tongs
Ingredients
- 1 whole chicken 1.7 kg
- Spice rub
- ½ lemon
- ½ orange
- 200 g cherry wood chips
Instructions
- Remove the chicken from the fridge and let it come to room temperature.
- Prepare the barbecue for indirect heat at 175°C.
- Place a drip tray in the center of the barbecue.
- Rub the chicken evenly with the spice mix.
- Insert lemon and orange halves into the cavity.
- Add cherry wood chips to the coals.
- Place the chicken on the indirect heat zone and close the lid.
- Cook for about 1 hour 30 minutes.
- Add extra wood chips twice during cooking.
- Keep the lid closed as much as possible.
- Check doneness by piercing the thigh; juices should run clear.
- Remove from the barbecue and let rest for 10 minutes.
- Carve and serve.
Notes & Wine Advice
Notes
Keeping the lid closed as much as possible ensures stable heat and better smoke infusion.Variations
Use apple wood chips instead of cherry wood for a slightly sweeter smoke profile. Add garlic and herbs inside the cavity for extra aroma. Brush with BBQ sauce in the final 15 minutes for a glazed finish.Wine Advice
A fresh white wine like Chardonnay pairs beautifully with the subtle smoky flavors of the chicken.Nutrition values
Calories: 540 kcal | Carbohydrates: 2 g | Protein: 45 g | Fat: 38 g | Saturated Fat: 11 g | Sodium: 620 mg | Sugar: 1 g