4 tablespoons unsalted Butter
1 tablespoon Honey
1 ½ Lemon
4 tablespoon Louisiana Grills Champion Chicken Seasoning
1, 4 pound Chicken, Giblets Removed and Patted Dry
This smoked whole chicken recipe is perfect for your Louisiana Grills Wood Pellet Grill or Kamado .Easy to prepare and smoke, the halved chicken is topped with a lemon honey glaze for a nice combination of zesty, sweet flavors. With cooking time reduced to 40 minutes, this is a convenient recipe for a weeknight dinner with your family.
In order to smoke a whole chicken, we first recommend either spatchcocking or halving the chicken. This will allow more even cooking throughout the white and dark meat. To smoke the chicken, set your smoker between 200°F and 250°F and cook until the thighs and breast reach an internal temperature of 165°F.
On a clean cutting board, place the chicken breast side down. Using the kitchen shears, cut on either side of the spine all the way up either side of the back and remove the spine, discarding. Flip the chicken over, breast side up. Using a very sharp knife, cut the chicken in half through the breastbone.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
This recipe uses LG Champion Chicken Seasoning.
Spice it up a little and add a teaspoon of cayenne pepper to your rub.