All summer long we enjoy the outdoors and having friends around for a good Aussie barbeque. What’s even better, is that living in Aussie, our weather is still damn good coming into Autumn. Smoking has become so popular over the last year, and we absolutely love trying new recipes.
Who doesn’t love chicken? Even better slow cooked in smoker bbqs. This recipe we tried over the weekend was a crowd pleaser for sure.
Smoked Chicked with Fresh Herb Marinade
- 1 cup of Hickory smoking chips
- 6 Tablespoons olive oil
- ¼ cup macadamia oil
- ¼ cup fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons of lemon juice
- 2 tablespoon of Dijon mustard
- 4 teaspoons Worcestershire
- 4 teaspoon brown sugar
- 1 teaspoon minced garlic
- 2 tablespoon salt
- 1 whole raw chicken halved
Whisk together both oils, parsley, oregano, lemon juice, Dijon mustard, Worcestershire sauce, sugar, garlic, and salt. Pour into a zip lock plastic freezer bag and then add both halves of the chicken. Massage around so that the marinade coats the chicken.
Pile hot coals on one side of the grill, leaving the other side empty. Let the grill heat, covered with the grill lid. Until the internal temperature reaches 150degrees
Remove chicken from the plastic bag. In a barbeque aluminium foil tray, place the chicken skin side up. Pour the content of the bag over the chicken. Sprinkle the hickory chips over the hot coals. Then place the tray with the chicken on the unlit side of the grill.
Grill, covered with the grill lid and maintain the internal temperature at 150 degrees for two hours. Serve with a fresh garden salad.