Hickory Smoked Chicken Halves
- Preparation Time: 15 min
- Cooking Time: 1 h 30 min
- Total Time: 1 h 45 min
- 2 chicken halves
This recipe for smoked chicken halves is a long-time favorite of mine. I love nothing more than hanging out with friends, sipping on an ice cold East Coast IPA, and enjoying some delicious hickory smoked chicken. To start, I cut the chicken into halves and remove the backbone. I then season it with a flavorful dry rub made of smoked paprika, brown sugar, garlic and onion powders, and a touch of cayenne pepper. While the chicken is grilling, I like to smoke some chicory and lemons on the side to add some zing to a refreshing salad. As the chicken nears completion, I brush on my homemade Lemon Brown Sugar BBQ sauce for an extra burst of sweetness. Once cooked, I let it rest for a few minutes before diving in with my friends. This hickory smoked chicken is always a hit and a recipe I’ve been making for years.
Ingredients
Chicken
- 1 Whole chicken, 3 to 5 lbs
- 3 tbsp - Kosher or coarse sea salt
- 3 tbsp - Smoked paprika
- 2 tbsp - Light brown sugar
- 2 tbsp - Ground black pepper
- 1 tsp - Garlic powder
- 1 tsp - Onion powder
- ½ tsp - Cayenne pepper
Lemon Brown Sugar BBQ Sauce
- 1 cup - Ketchup
- ½ cup - Light brown sugar
- 2 tbsp - Lemon juice
- 2 tbsp - Apple cider vinegar
- 2 tbsp - Worcestershire sauce
- 1 tsp - Kosher or coarse sea salt
- 1 tsp - Garlic powder
- 1 tsp - Onion powder
- 1 tsp - Ground black pepper
- A few dashes of your favorite hot sauce
Smoked Chicory Salad
- 1 lb - Mixed chicories
- 1 cup - Rocket salad (arugula)
- 1 cup - Cherry tomatoes, sliced in half
- ½ cup - Cooked crumbled bacon
- 2 tbsp - Chives
- ¼ cup - Extra virgin olive oil
- 2 tbsp - Lemon juice
- 2 tbsp - Honey
- 1 tsp - Dijon mustard
- Salt and pepper to taste
Preparation
- Cut the chicken into halves and remove the backbone.
- Combine coarse salt, smoked paprika, brown sugar, garlic powder, onion powder and cayenne pepper in a bowl. Season the chicken halves on both sides with the dry rub.
- Cut chicories in half and season with coarse salt and ground black pepper to taste. Cut lemons in half. Set aside.
- Set your Memphis Grill to 250°F in indirect flame with the indirect insert. We recommend using hickory wood pellets.
- Place chicken halves, chicories and half lemons on the grill and insert a meat probe in one of the chicken breasts. Close the lid and set the probe alarm to 165°F. Remove chicories and lemons after 30 minutes and set aside.
- Squeeze the smoked lemons for lemon juice and combine all Lemon Brown Sugar BBQ Sauce ingredients in an oven safe saucepan. Bring to a boil then reduce to a simmer for 5 minutes. Transfer the saucepan to the grill and let cook for another 15 to 20 minutes.
- Two-thirds through cooking, brush chicken halves with the Lemon Brown Sugar BBQ sauce.
- Once chicken is cooked, remove from the grill and let rest at room temperature for 10 minutes before serving.
- Meanwhile, slice the smoked chicories and combine with rocket salad and cherry tomatoes. Whisk ¼ cup extra virgin olive oil, 2 tbsp smoked lemon juice, 2 tbsp honey and 1 tsp dijon in a small bowl and season with salt and pepper to taste. Drizzle the lemon-honey dressing over the salad and top with crumbled bacon and chives.