To smoke chicken, it’s not necessary to acquire a special apparatus. Coal or gas grill, where pre-soaked in water is added apple chips. To make the chickens evenly smoked and fry with all sides, it is most convenient to cut them with a butterfly, cutting spine. In this form, the carcasses are first soaked at night pickle with spices, apple and lemon juice, and then for a long time languish on the grill over smoking wood chips. Therefore plan them cook in advance, also allowing three hours for smoking. с друзьями: 
Time: 3 час. thirty min plus pickling time Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken 1.8 kg each.
- 1 tbsp. l black pepper peas
- 4 tbsp. apple juice
- Juice of half a lemon
- 1 small bunch of thyme
- 3 cloves of garlic, crushed
- 2 tsp paprika
- Special equipment: 1 tbsp. apple chips
Recipes with similar ingredients: chicken, black pepper, apple juice, lemon juice, thyme, paprika
Recipe preparation:
- Prepare the brine: mix in a large saucepan 2 tbsp. water, 3/4 tbsp. salt and pepper and heat over medium heat, stirring, to dissolve the salt. Let cool, then add apple and lemon juice.
- Use a pair of kitchen scissors to cut the spine of each chicken carcasses; throw it away. Trim any protruding ribs. Lay chickens breasts up, then press firmly with your hands to flatten. Trim excess skin. Put the carcasses in a large pot, laying them flat (or use a plastic bag with a ziplock volume of 8 l.). Add brine, thyme, garlic and 2 tbsp. cold water. If a not enough liquid to cover the chickens, add another 1-2 tbsp. water. Refrigerate for 8 hours or overnight.
- Place a pan under the grill. Preheat the grill to moderate heat and prepare zone for indirect heat: on gas when turning the grill off half the burners; on a charcoal grill rake everything coals in one direction. Meanwhile, soak the apple chips in water on 30 minutes; drain the water. Remove the chickens from the brine and dry. Sprinkle paprika on both sides, 1 tsp. salt and 0.5 tsp black pepper.
- When the grill warms up to 190 ° C, add wood chips: for gas grill fill a smoke box filled with half wood chips, and install in accordance with the manufacturer’s instructions; for charcoal grill sprinkle half the wood chips on the coals. Lay chickens breasts up on the cooler side of the grill, making sure that they lie flat. Cover the grill and cook for 1 hour, then add remaining wood chips (when using charcoal, add immediately same more coals, or as needed to grill temperature remained within 160 ° C-190 ° C).
- Continue cooking until the thermometer inserted in the hips and breast, will not show a temperature of 74 ° C, and the skin will not become brown and crispy, another 1-1.5 hours. Put the chickens on a cutting board and let rest for at least 15 minutes before cutting.
