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Category
Poultry

Smoked Chicken Recipe

2 - 3 h

4+

1/3

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Ingredients

  • 4 whole chickens (800–900 g each)
  • 5 litres of water
  • 250 g salt
  • 150 g sugar
  • 5 garlic cloves
  • Black peppercorns and allspice berries
  • Bay leaves
  • Caraway seeds
  • 2–3 smoking wood chunks

Recipe

  1. Bring water to a boil. Dissolve the salt and sugar, then add the spices. Roughly chop the garlic and add it to the marinade once the water has cooled.
  2. Pour the marinade over the poultry and refrigerate for approximately 12 hours. Remove the poultry from the marinade, pat it dry, and top with the garlic from the marinade.
  3. Use your Kamado Bono as a smoker: Set up your grill for indirect cooking, light the charcoal, add smoking wood chunks, place the heat deflectors and stainless steel grates, and wait until the temperature reaches 135°C. Slightly close the top and bottom air vents to maintain a steady temperature.
  4. Smoke the poultry with the lid closed at 135°C until the internal temperature reaches 74°C.
  5. After smoking, we recommend wrapping the poultry in foil, placing it in a sealed container, and allowing it to rest. This will soften the skin, making it easier to chew. Enjoy your meal!

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