P-lo Grilled Smoked Chicken🍗. Brine Smoked Chicken - Brining a chicken is a very traditional method of ensuring a chicken doesn't try out on the smoker. I smoke chicken breast all the time for use in macaroni salad. I just get the coals going and put some wood chips on the coals and set the breast on the other side of the grill and close it up.
Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood.
Add the wood chips to the grill in a smoker box or a perforated foil packet.
Place the chicken, breast side up, on the grill rack away from the heat elements.
You can have P-lo Grilled Smoked Chicken🍗 using 5 ingredients and 14 steps. Here is how you achieve it.
Ingredients of P-lo Grilled Smoked Chicken🍗
- Prepare 1 family pack of chicken legs.
- You need 4 of chicken breasts.
- It's of Montreal chicken seasoning.
- It's of Montreal steak season (little).
- It's of Garlic powder.
Add additional water to the pan as needed. If using briquettes *see head note, two or three times during the smoking, add a handful of wood cuttings or chips on top of the lit charcoal.(Don't do this too much or else the meat will be overly smoky. Give the water a stir until the salt dissolves, then remove from the heat. Easy Smoked Chicken is a great summer meal.
P-lo Grilled Smoked Chicken🍗 instructions
- Season chicken..
- Use layer of instant light charcoal and wood, let it get good and hot (perfect about 325°F) wood will still most likely have flames. You can see my wood and charcoal in picture in next step.
- Once hot, place breast and chicken on grill (I put breast on top layer, rack legs on bottom, bones toward fire and close rack)..
- About 20 minutes in, I put breast in middle with grill open and let the fire flame them about 5 min, 2-3 minutes each side then return to top layer).
- Flip and move around occasionally for even heating... I do reseason with garlic powder a little.
- Keep cover and flipping.
- Making sure temperature maintains a 275 to 300 heat.
- Keeping chicken leg bone in and making sure over heat and flip and rotate.
- Flip n rotate breast as well just less frequent.
- An hour later I close vents on side NO VENTS OPEN... Gives good smoke flavor.
- At this point don't worry about temp on grill...about 5-10 minutes after I check and flip. They should be done by this point but I cover and let go ...continue like this approximately 20-30 minutes total from closing vents... Will look like this..
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- If want to add bbq sauce, add about 15 minutes before closing vents. Have a bowl with sauce ready, throw all the chicken in and flip it together fast to put back on the grill..
The chicken turns out incredibly flavorful, tender and juicy. This should be quick, we just want to crisp up. Scott Leysath, The Sporting Chef, walks you through two easy ways to smoke the perfect chicken. For more info visit: http://www.campchef.com/pellet-grills When the grill is ready, add the chicken breasts to the side opposite of the lit charcoal. Pulling smoked chicken is easy, affordable, and can be prepared ahead of time.