My great granddad used to make chicken similar to this using a basting mixture. This is his recipe with some modifications by me to get more browning out of it. He poured it over with a whiskey bottle and a speed pour, I use a mug and a brush to be more efficient with the liquid. He did it with chicken quarters, but I prefer using a spatch-cocked chicken. He also used a different vinegar than I do.
Maybe there’s more differences between our recipes than I thought. Oh well. Here’s my recipe.
- The night before salt and pepper the chicken on both sides.
- When it’s cooking time prepare the basting liquid with the following.
Either melt the butter on the stove or use the microwave. The ratios
are not exactly precise.
- 2 parts balsamic vinegar or other flavorful vinegar. Apple cider vinegar is also good.
- 2 parts butter
- 1 part olive oil
- 1 part honey
- Any additional spices you might want to add.
- Preheat the smoker/grill to 270 degrees Fahrenheit
- Place onto smoker and baste generously every 20 to 30 minutes flipping every other basting. Chicken should hit an internal temperature of 165 degrees Fahrenheit.
This produces some really nice browning and very juicy chicken. It avoids the dry out that is typical with smoked chickens. Most places don’t bother with the basting which is a huge mistake.
You can also use this in chicken salad or other such places. It’s such an amazing way to make chicken. The skin is absolutely amazing.