This recipe delivers incredibly tender, smoky chicken drumsticks infused with a spicy-sweet marinade. The “can chicken” method keeps the meat moist while it cooks over indirect heat. Finished with a vibrant, herbaceous chimichurri sauce, this dish offers a perfect balance of savory smoke and fresh acidity. It is an ideal centerpiece for summer barbecues, tailgate parties, or relaxed weekend dinners. The bold flavors make it a crowd-pleaser, while the hands-off cooking method allows you to enjoy the gathering without being stuck at the grill.
Smoked Chicken Bbq
Description
This recipe delivers incredibly tender, smoky chicken drumsticks infused with a spicy-sweet marinade. The "can chicken" method keeps the meat moist while it cooks over indirect heat. Finished with a vibrant, herbaceous chimichurri sauce, this dish offers a perfect balance of savory smoke and fresh acidity. It is an ideal centerpiece for summer barbecues, tailgate parties, or relaxed weekend dinners. The bold flavors make it a crowd-pleaser, while the hands-off cooking method allows you to enjoy the gathering without being stuck at the grill.Ingredients
Directions
-
Prepare the marinade by mixing sea salt, dark brown sugar, smoked paprika, dried chilli flakes, garlic granules, and ground shallot in a small bowl.
-
Rub the marinade mixture thoroughly over the chicken, ensuring you get inside the cavity and under the skin if using a whole chicken. Let it marinate for at least 4 hours, or preferably overnight in the refrigerator.
-
Heat the barbecue with coals banked up to one side for indirect heat, or preheat your smoker to a low temperature.
-
Open the can of cider and pour about half into a separate bowl for basting. Insert the remaining half-full can into the chicken cavity (or balance a can of beer on a skewer through the cavity for whole chicken) so the chicken sits upright and stable.
-
Place the chicken upright on the barbecue, breast-side facing away from the direct heat source.
-
Close the lid and cook for 45 minutes, brushing regularly with the reserved cider mixture.
-
Turn the chicken so it faces the direct heat source and cook for a further 45 minutes, continuing to brush regularly with the cider glaze.
-
While the chicken finishes cooking, prepare the chimichurri by mixing finely chopped parsley, garlic, extra-virgin olive oil, and dried chilli flakes in a bowl. Season to taste.
-
Once the chicken is cooked through (internal temperature of 75&# 194;°C/165ðF), remove from the heat.
-
Remove the cider can, let the chicken rest for 10-20 minutes before carving.
-
Serve the smoked chicken drizzled with the chilled chimichurri sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 145.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 481.0mg21%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 0.2g1%
- Sugars 18.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken is fully thawed if using frozen meat. Pat dry before applying the marinade for better adherence.
If you do not have a "beer can chicken" stand, you can use a tripod made from skewers or simply place the drumsticks on the grill rack directly.
The chimichurri can be made up to a day in advance. The flavors meld beautifully when chilled.
Adjust the amount of chilli flakes in the marinade and chimichurri based on your preferred heat level.
Always ensure your barbecue lid is closed during the indirect cooking phase to maintain a consistent smoking temperature.
