Spice-Rubbed Smoke-Roasted Chicken

  • cathybrann123 Posted: 06/30/10
    Worthy of a Special Occasion

    I have to disagree with the reviewer who thinks 150 degrees is the correct internal temp. for chicken. I'm surprised you haven't had any problems. You will find 165 is the overall recommended temp. Better safe than sorry.

  • KathleenCooks Posted: 02/23/09
    Worthy of a Special Occasion

    Excellent taste, juicy meat, easy to make. I had a bird just over 5 pounds. We charcoaled it 140 minutes per instructions, and the bird was 160 degrees after resting 10 minutes. (Anything above 150 degrees is considered done, BTW. I like to go to about 160 to make sure all the joint meat is done.) The chicken was done perfectly. The combination of mesquite along with the spices gives the meat a hearty taste. The paste did not go on evenly but that did not seem to hurt the taste. Also I forgot to get fresh thyme and used about 1/6 c dried which worked OK, though next time I will use fresh. Only weird thing was while bird was resting it shed red-colored liquid (that's why we took its temp). We decided it was mostly normal juice with coloration from the chili powder, not blood. Good for company since it requires little tending.


More From Sunset