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Whole Chicken ideas.
Posted on 9/9/16 at 7:48 am
Posted on 9/9/16 at 7:48 am
Looking for some marinades or rub ideas for whole chickens. I will be doing three, so a combo on a large grill and a smoker will be my choice of cooking.
Asking due to I do not cook a lot of chicken. Especially whole. I'll smoke it for gumbos or grill some legs and wings, that's about it
Any idea would be appreciated
Asking due to I do not cook a lot of chicken. Especially whole. I'll smoke it for gumbos or grill some legs and wings, that's about it
Any idea would be appreciated
5
Posted on 9/9/16 at 8:08 am to Crawdaddy
I like to do a sweet and spicy rub on them and do the beer can up the butt on the smoker.
Posted on 9/9/16 at 8:09 am to LSU-MNCBABY
one will go on the smoker, one on the grill, and one maybe in a dutch oven on the grill
Posted on 9/9/16 at 8:10 am to Crawdaddy
If you have the time, I would definitely brine a whole chicken
Posted on 9/9/16 at 8:21 am to Crawdaddy
Spatchcock it. Rub chimichurri under the skin, then a light S/P coating on the outside of the skin. Cook skin side up on the indirect side of the grill until about 145 in the thigh crack. Flip skin side down on the direct side of the grill and finish to 165ish or so. Your skin should be perfect by the time you hit that 165 mark.
This post was edited on 9/9/16 at 8:22 am
Posted on 9/9/16 at 8:32 am to Jones
quote:
If you have the time, I would definitely brine a whole chicken
Oddly enough I've only brined a chicken to make fried chicken
I'll definitely do a brine next time I do a whole roasted chicken in the oven though
As far as ideas for the OP - I usually do my whole roasted chicken in the oven. I stuff the cavity with some quartered onions and lemons. Usually try to put some softened butter under the skin to make it really moist. I keep the seasoning of the outside pretty simple. Salt and pepper or Tony's or Cavender's or something of the sort.
Posted on 9/9/16 at 8:33 am to Crawdaddy
Brining whole chickens is definitely the way to go. When you smoke or grill them, the breast meat will stay much juicier and more flavorful.
Posted on 9/9/16 at 8:41 am to bosoxjo13
quote:
Brining whole chickens is definitely the way to go
For sure.
Posted on 9/9/16 at 9:00 am to Crawdaddy
We smoked 10 chickens in the WSM a few years back with different seasonings. The chickens seasoned with the above were the favorite. The lemon-pepper came in second but it wasn't really close.
When I grill chicken I either use the La Fish Fry cajun seasoning, marinate in a soy sauce concoction, or put barbecue sauce towards the end of grilling.
Heck I have even started putting it on the chicken when I am going to add barbecue sauce. I used to keep the pieces separate but I and others think even the BBQ pieces are better with the seasoning on it. It makes the skin crispier and adds a good flavor in addition to the sauce.
Posted on 9/9/16 at 9:06 am to Jones
quote:
If you have the time, I would definitely brine a whole chicken
My man!
I do this with Cornish Game Hens a lot. Leave them whole. overnight in the brine, 2 hours in the smoke, and finish on the grill. It is time consuming but some kind of good.
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