Hands-on Time
30 Mins
Total Time
10 Hours 30 Mins
Yield
Makes 4 servings

"Instead of a sauce, [this recipe] features a tasty marinade of fresh herbs and bright lemon juice," writes pitmaster Chris Lilly, in Fire & Smoke. "By cooking the chicken in a pan instead of directly on the grill grate, the meat gets extra protection from drying out."

How to Make It

Step 1

Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.

Step 2

Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbqchicken for gas grill instructions.)

Step 3

Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.

Step 4

Grill, covered with grill lid and maintaining internal temperature at 300°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.

Fire & Smoke (Clarkson Potter)

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