Smoky herb chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Hickory or fruitwood chips | ||
| 1½ | teaspoon | Oregano, dried |
| 1 | tablespoon | Rosemary, dried |
| 1 | tablespoon | Tarragon, dried |
| 1 | tablespoon | Salt |
| 1½ | teaspoon | Onion powder |
| 1½ | teaspoon | Garlic powder |
| 1½ | teaspoon | Paprika |
| 6 | Chicken quarters | |
| ½ | cup | Olive oil |
| 6 | Sprigs fresh sage | |
Directions
Soak: wood chips in water in at least 30 minutes. Combine: next 8 ingredients; set dried herb mixture aside. Brush: chicken with oil: rub with dried herb mixture, coating all sides. Place chicken in a 15 x 10 x 1 inch jellyroll pan. Broil: 6 inches from heat with electric oven door partially open 10 minutes on a side. Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips, and place on coals. Place water pan in smoker: add sage and water to pan to depth of fill line. Place: chicken on food racks: cover with smoker lid.
Cook: 2½ hours or until thermometer inserted in thickest portion registers 180 F.
Yield: 6 servings Source: Southern Living, 5/95 Shared by: Joyce M.
Monschein
From: Joyce Monschein Date: 05-27-95 (159) Fido: Cooking