Basil And Wine Infused Smoked Chicken Recipe

How to Make Basil And Wine Infused Smoked Chicken

1. Soak 1 cup wood chips in water for 1 hour.
2. Prepare your charcoal grill or smoker for indirect cooking. If using charcoal, create a heat zone on one side, leaving the other side for indirect heat. Place a foil pan in the center to catch drippings.
3. Heat grill/smoker to medium heat (approximately 300°F/150°C).
4. In a small bowl, combine 2 tbsp salt, 1 tbsp brown sugar, 1 tbsp paprika, and 1 tsp black pepper.
5. Set aside the spice rub.
6. Remove the neck and giblets from the chicken and discard.
7. Rinse the chicken inside and out and pat it completely dry with paper towels.
8. Lightly rub the chicken with 1 tbsp olive oil.
9. Loosen the skin from the breast and drumsticks by gently inserting your fingers between the skin and meat.
10. Generously season the chicken inside and out, and under the skin with the spice rub.
11. Tuck fresh basil leaves under the loosened skin.
12. Drain the soaked wood chips and add half to the smoker/charcoal.
13. Lightly oil the smoker grate.
14. Fill a 12 oz empty soda or beer can with 1 cup of dry white wine and 2 sprigs of fresh rosemary.
15. Carefully place the can into the chicken cavity, holding the chicken upright.
16. Place the chicken in the center of the grill grate, legs spread out to form a tripod.
17. Cover the smoker/grill and smoke for 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C) and the juices run clear.
18. After 1 hour, add the remaining wood chips and more charcoal as needed to maintain temperature.
19. Remove the chicken from the grill and let it rest for 10 minutes before carving.
20. Carefully remove the beer can from the chicken and discard.
21. Carve and serve with your favorite sauce and sides.