If you haven’t tried smoked chicken, here is a really simple way recipe full of flavour and tenderness that will convince you it’s the only way to eat it.
For this recipe, I’ve used chicken Marylands, which means a few different things, depending on where you live.
For our friends in the US, it’s traditionally a dish of fried chicken and a cream gravy. In the UK, it similarly refers to fried chicken but with fritters.
Down here in Australia, it’s a little simpler, with Maryland just referring to a cut of a whole chicken leg, including the thigh and drumstick. Which makes it perfect for smoking as it retains moisture.
The reason I recommend using skinless cuts as an option is because the skin can get quite rubbery if you’re not careful. One of the holy grails of BBQ is bite through chicken skin, but it’s a technique that requires lots of trial and error before you get it right.
The photo to the right still has the skin on, but you can remove the skin of you wish.
- 4 Cornfed Chicken Marylands, skinless or skin on, your choice.
- Salt & White Pepper OR favourite chicken rub (some flavours that work well include rosemary, thyme)
- Rosemary sprigs
- 2 cups white wine
- Hickory or Cherry Wood
- Light your coals and get your smoker going (or your oven), aiming for a temperature of 120c (250 F).
- Fill your water pan with hot water and toss in some rosemary sprigs and 2 cups of white wine. This will add to the flavour.
- Trim and excess fat from the chicken pieces and rub down with your salt and pepper, or spice rub. Let sit for 20 minutes before you cook
- Once the smoker is at temp, place the Marylands on the grill plate, close the lid and walk away for 3 hours.
- Check the chicken at 3 hours, you’re aiming for an internal temperature of 73 c (or 165F). If not there, leave on the smoker until done, checking every 20 mins)
Serve with favourite chicken related sides.