Whisky smoked chicken.
Over the weekend, I thought I’d try something a little different. Instead of the usual burgers and sausages on the BBQ. I thought I try a sunday roast. What I came up with was a whisky smoked chicken.
This is simplicity itself, get the BBQ lit and set it up for indirect heat. I actually got some wood chips that are already soaked in whisky, these came from the local supermarket. I soaked these for around 30 mins in water, it makes them last longer on the coals, these are placed inside a small food can on top of the coals.
As I wanted the chicken exposed thoughout the cooking process I placed a small tray of water, next to the coals, throughout the cooking process this gave off steam which stopped the chicken from drying out.
Place the chicken on the grill, put the lid on the BBQ and wait. I use a cooking thermometer to check the temp of both the chicken and the temp of the BBQ. I poked the end of the thermometer through one of the vents to ensure the BBQ is still running at a good temp ( 150 - 190 C).
It then takes about 2 hours to cook the chicken, make sure you turn it a few times to make sure it is cooking evenly. You may need to add a few more coals if it starts to cool, if it does cool, try moving the coals back together and leaving the lid off for a minute or two to allow more air to the coals.
As you get close to the 2 hours mark check the internal temp of the chicken.
Once done you are left with a delicious smoky flavoured chicken that should still be nice and moist. Couple this with some roast veg and you have the ideal sunday lunch.
September 29th, 2008 at 2:19 pm
Wow! This sounds great. I may have to check this one out. Good stuff, it has me hungry. LOL!
October 12th, 2008 at 1:07 pm
I like chicken BBQ better than any of the other meats. It has such a distinct flavor to it all!
October 28th, 2008 at 6:11 pm
This is great info to know.