Simple Way to Make Perfect Lee's Hickory Smoked Lemon Pepper Chicken
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Make Quick Lee's Hickory Smoked Lemon Pepper Chicken. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lee's Hickory Smoked Lemon Pepper Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lee's Hickory Smoked Lemon Pepper Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can cook Lee's Hickory Smoked Lemon Pepper Chicken using 4 ingredients and 5 steps. Here is how you can achieve that.
This method of cooking a chicken is by far my favorite. I generally cook this once a week. I promise you, it's one of the best chickens you will ever eat. Flavorful, moist, and succulent meat. Give this a try for sure!
Ingredients and spices that need to be Get to make Lee's Hickory Smoked Lemon Pepper Chicken:
- 4-5 Lb Young Hen
- as needed Kosher Salt
- as needed Lemon Pepper Seasoning
- as needed Soaked Hickory Wood Chips
Instructions to make Lee's Hickory Smoked Lemon Pepper Chicken
- Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt, and repeat with Lemon Pepper Seasoning. Place uncovered in refrigerator skin side up, for 24 hours. This is called dry brining. Note: "Do not use regular iodized table salt!"
- Next day take out the chicken and bring it up to room temperature. Do not re-season the chicken. Meanwhile prepare your smoker or grill for cooking. I shoot for a smoking temperature of 250 degrees or a little warmer, up to 300 degrees.
- When ready place chicken skin side down and start cooking.
- After about 1 hour flip chicken skin side up. Continue cooking until the breast meat is around 160 -165 degrees internal temperature. You really need a digital meat thermometer for this. A 5 lb hen generally takes me 1.5 hours give or take a few.
- When finished remove and lest rest at least 30 minutes before carving. You and your family will very much enjoy. Message me with any questions. Note: The big advantage to spatchcocked chicken, is that there is more dark meat exposed to the heat. Therefore it cooks faster and the dark and white meat, are generally done at the same time.
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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Homemade Lee's Hickory Smoked Lemon Pepper Chicken. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!