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Categories:
hickory chips charcoal kosher salt brown sugar sweet paprika black pepper chickens olive oil basil white wine fresh tarragon basil thyme
Viewed: 41 - Published at: 7 years agoIngredients
- 1 cup hickory chips
- charcoal
- 2 tablespoons kosher salt
- 3 tablespoons brown sugar
- 3 teaspoons sweet paprika
- 3 teaspoons black pepper
- 4 lbs whole chickens
- 1 -2 tablespoon olive oil
- 8 leaves fresh basil
- 6 ounces white wine
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon thyme, chopped
Method
- Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
- Mix together salt, sugar, paprika and pepper; set aside.
- Remove neck and giblets from chicken; discard.
- Rinse chicken inside and out, and pat dry with paper towels.
- Rub chicken lightly with oil.
- Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
- Season chicken with spice rub; under the skin, and inside and out.
- Insert basil leaves under the skin.
- Drain wood chips and place half on the hot coals.
- Brush grate with oil.
- Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
- Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
- Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
- Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear.
- Add remaining wood chips after an hour and hot charcoal as required.
- Remove from grill and let rest for 10 minutes before carving.
- Carefully remove can from chicken and discard.
- Carve and serve with your favorite sauce and sides.
