Kamado Grill Smoked Chicken is tender and moist and lightly smoked with hickory.
I made my first chicken on my Kamado Grill a couple of days ago. Without thinking I went out and lighted my grill at about 1 o’clock for dinner that night. After I got my chicken seasoned and on the grill I decided that would be a good time to google a cooking time. LOL, I really should of done that before I lit the fire. Most recipes I looked at said 1 1/2 hours. Dinner wasn’t going to be until 6 so I was way ahead of myself here. I then went out and turned down my vents to a one and decided to throw some hickory on I had already soaked. Dinner was now going to be smoked chicken and I have to tell you it was amazing. This long, slow cook changed the texture of the chicken. It was so tender, moist and the breasts had a silky kind of texture to them. I will be doing it this way again on purpose!
As you can see in the pictures I left the skin on to cook it. I rub my spices in well and pull the skin up and do it under the skin. I put BBQ sauce on the last 10 minutes of cooking. Serve additional sauce on the side if desired. Before I lived in Alabama I would of been appalled at the idea of sauce on the side, but there it is done all the time. Makes sense to me now! LOL… most of their sauces are thinner than I was used to but when you put it on your realize they pack a lot of flavor in that bottle of sauce. I will soon share some of my favorites with you.
Here is what we had with the smoked chicken along with some jalapeno baked beans I forgot to take a picture of.
- 1 whole chicken cut into pieces
- all season salt
- 1 tablespoon Greek Seasoning
- 1 teaspoon pepper
- 2 cups hickory chips
- BBQ Sauce
- Season the chicken well. I put mine up under the skin. Be sure to rub it in well.
- Start your grill. Put the hardwood charcoal at one side of the grill after it is started.
- Place the chicken on the grill, on the half without the charcoal. Add half of the hickory chips and close the lid. Set it to your lowest settings. I did mine on one and kept it about 225 degrees all afternoon.
- Turn at 2 hours, add the remaining hickory chips and close the lid.
- Cook another 2 hours or until the chicken reaches an internal temperature of 160 degrees.
- If using BBQ Sauce, put on 10 minutes before removing chicken from grill.
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