It’s officially summer here in Georgia and let me tell you that means the heat index is officially on HELL. I don’t know about y’all but, I want nothing to do with my stove in the summertime which means I’m only good for a salad or cooking something on the grill. Which works out just fine for my family and I because we love us some grilled food. Now as I said in my previous blog and on my snapchat my kids try to battle it out on who can eat me out of house and home so I like to cook a lot of food at once so I’m not living in my kitchen. Cooking a whole chicken is usually one of the easiest ways for me to make lunch and dinner for the week. Let me warn you, that was NOT the case with this recipe. Y’all….. my kids devoured this chicken within 2 days now, I was able to squeeze 2 different meals out of it but it was gone quickly nonetheless.
I’m a chicken stan (wow I can’t believe I finally admitted that lol), so my skills at cooking chicken are pretty official. I thought my beer marinade for my grilled chicken was my favorite and the best recipe I made but, this recipe scratched that theory the second I tried it. I never thought of buttermilk as a go to marinade for my meats but, honey, let me tell you I have been missing out. The buttermilk helped seal the flavors and juiciness into this chicken in a way I never thought could happen. The chipotle seasoning I made and have been using for months now has proven to be a must have when grilling my meats also, and then the applewood chips just set this recipe off! This is one you MUST make for your next cookout and you will have your guests singing your praises, trust me on this one. Let me warn you, initially this recipe may look like a lot and a little intimidating but it’s really super easy to make. Below I’ve attached all the tools you need to succeed with all of your summer gatherings and cook outs. The brine/marinade as well as the chipotle seasoning mix can be used on anything, I’ve tried both out on chicken, seafood, pork chops, vegetables(chipotle seasoning), ribs (ok you get the point) so when I say anything I mean anything. I can’t wait until you guys try this one and get back to me on it. Now, I’m sure you can use wood chips with this recipe but, I would suggest sticking to cherry, apple, and pecan. They provide a nice light smoked flavor without overpowering the other flavors in this dish. Drop me a comment below once you’ve tried this and let me know how you loved it. I also love to hear about how you added your own twist to it. I cook almost daily on Instagram so make sure you follow me there so you don’t miss a dish and you’ll be first to know when a new recipe is coming.
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Applewood smoked chicken
Instructions
Prepare buttermilk brine and seasoning as directed.
Wash chicken removing all feathers and as much as the yellow substance as you can. Be sure to take out the giblets and neck from the inside of the chicken. Using kitchen scissors split your chicken down the middle (this will be easy to do so if you find it difficult that means you have the wrong side, just flip it over and try the opposite side.
Place chicken in a baking dish and pat chicken dry and sprinkle with sea salt and then rub seasoning into both sides. Once both sides have been rubbed down pour buttermilk brine over making sure all of the chicken is covered. Cover with plastic wrap and chill for 6-8 hours.
Drain buttermilk, leaving about 1 cup reserve to baste chicken while cooking.
Soak apple wood smoking chips in enough water to cover for 30 minutes to an hour.
If baking heat oven to 250 degrees and follow directions in notes on how to roast chicken in oven.
If grilling heat grill according to grill directions, if using a charcoal grill once coals are hot and mostly white drain wood chips and place on top of charcoal. Put down grill rack to heat, once rack is hot place chicken on grill rack and smoke for 3-4 hours. Grill temp should be 250 degrees. Use buttermilk to baste ½ way through.
Recipe Notes
Do not place meat directly over fire of grill.
Smoking meat in oven: Put a single layer of apple wood chips in roasting pan. Pour water over them and soak for 30 minutes to an hour. Drain water, leaving about an inch of water at the bottom of roasting pan. Put a rack on top of roasting pan that will elevate meat an inch or two above wood chips. Put meat on the rack and make a tent using aluminum foil that seal the roasting pan on all sides. The tighter the foil is sealed the more wood flavor will penetrate the meat.
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Maryann's chipotle seasoning
Instructions
Place all ingrdients into a spice blender or food processor and blend for 2 minutes or until everything is ground up and resembles a seasoning rub.
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Buttermilk marinade
Instructions
In a large bowl whish together all ingredients and pour over meat.
Marinade meat for 6-8 hours.
