This recipe is one of the least fussy ways we’ve ever grilled chicken. The bonus is that it’s juicy with a beautiful balance of smoky flavor. The science behind this recipe, simplified, is to brine the chicken in a sugar/salt solution for at least 30 minutes, and up to an hour. The smoking comes from using a small amount of soaked wood chips over charcoal. Our chicken turned out the most gorgeous golden color, and the chicken dripped moisture. This chicken was incredibly moist.
Years ago, I didn’t know a whole lot about grilling. I love barbecued chicken, so I figured if I slathered chicken with bottled barbecue sauce, placed it on a grill and I was good to go. I’d battle the flare-ups with spray bottle and gamble that the chicken wouldn’t burn (from the sugar in the sauce) and– holding my breath– that it would be properly cooked. Nobody wants raw chicken, and dry chicken isn’t much fun either, right?
I’ve come a long way, and have learned a lot since back in the day…
A few years ago, I made an effort to learn more about grilling. There’s a bit of selfishness in this goal, I admit. My husband reads my blog, so I’m going to admit (to him, and blogsphere) that my hope was that he would learn to be a Grill Master. We love barbecue, but it’s hard for me to do the prep work, prepare side dishes– and watch the grill. So, having a Sous Chef would be blessing.
Smoked Grilled Chicken
Equipment
- A dependable instant read thermometer
- Foil
- Chimney starter (best way to start charcoal)
Ingredients
Brine:
- 1 cup salt
- 1 cup sugar
CHICKEN:
- 6 pounds chicken parts bone-in breasts, thighs, and drumsticks, trimmed
- 3 tablespoons vegetable oil
- Pepper
GRILL:
- 1 Large disposable Aluminum roasting pan if using charcoal or disposable aluminum pie plate (if using gas)
- wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas) if using charcoal or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)
Instructions
Brine:
- Dissolve salt and sugar in 4 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour.
- Remove chicken from brine (I dumped it into a large strainer) and set on a baking sheet, lined with paper towels. Pat dry with paper towels. NOTE: Do not rinse chicken, as it has been salted with the brine!
- Brush both sides of chicken with oil and season with pepper.
Prepare the grill:
- For a Charcoal Grill: Open bottom vent halfway.
- Arrange disposable pan filled with 2 cups water on 1 side of grill and 2 quarts unlit charcoal briquettes (approx 34 briquettes) against empty side of grill.
- Light large chimney starter filled halfway with charcoal briquettes (3-quarts). When top coals are partially covered with ash, pour on top of unlit briquettes, keeping coals steeply banked against side of grill.
- Place wood chunks* on top of coals. Set cooking grate in place, cover, and open lid vent halfway.
- Heat grill until hot and wood chunks begin to smoke, about 5 minutes.
- *NOTES: We didn't use wood chunks, instead 1 cup of apple chips were soaked in water for 1/2 hour, then placed into a foil packet, punctured on the bottom and the top left open. The soaked wood chips were set on top of the hot briquettes right before adding the chicken.
For a gas grill:
- Use large piece of heavy-duty aluminum foil to wrap soaked chips into foil packet and cut several vent holes in top. Wrap unsoaked chips in second foil packet and cut several vent holes in top. Place wood chip packets directly on primary burner.Place disposable pie plate with 2 cups water on other burner(s). Turn all burners to high, cover, and heat grill until hot and wood chips begin to smoke, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s).
Grilling the chicken:
- Clean and oil cooking grate. (We dip a clean paper towel in a small bowl of vegetable oil and use long tongs to do this.
- Place chicken, skin side up, as far away from fire as possible with thighs closest to fire and breasts furthest away. Cover (positioning lid vent over chicken if using charcoal) and cook until breasts register 160°F and thighs/drumsticks register 175°F, 1 1/4 to 1 1/2 hours. NOTE: We never lifted the lid, or moved the chicken around. Just let the chicken grill nice and slow.
- Transfer chicken to cutting board, tent loosely with foil, and let rest for 5 to 10 minutes before serving.
bellini says
This is real barbecuing Debby. I just thrown my chicken, cross my fingers and try not to overcook it.
Velva says
I have the grilling ideas but leave the actual grilling to my husband too. I am glad I do, because he rocks at the grill.
This is a great grilling recipe. I do believe that I will have to share it with him. Thanks.
Velva
Joanne says
Wow you really learned how to grill! The browning of that chicken looks perfect!
Karen says
Looks really good. Grilling takes practice.
Big Dude says
I believe he's got it – the chicken looks perfect. I've got to spend the time to learn how to use my Weber well. I have Rachlen's book and plenty of time so no excuse not to.
atedcbo 1/2-inch
Manu @ Manu's Kitchen says
Wow this looks delicious! Also glad to see some bbqing tips because that's not my strong point!!
Herb N says
Hmmm as always… recipe card… I don't see either the ATK recipe nor yours on my browser. looked several times…
But great recipe!
admin says
Sorry, Herb. The recipe card is right there! Email me at foodiewife@gmail.com if you still don't see it.