This tasty roasted chicken recipe is from Cheryl and Bill Jamison and is adapted from their book, Smoke & Spice. We made this together at their home in Santa Fe and adapted it to the Big Green Egg, which works perfectly at 250 to 275°F. The birds were a beautiful tobacco color from the oak lump charcoal smoke. If you like, add any leftover rub to the mop for additional flavor.
Recipe information
Yield
serves 6 to 8 as a main course
Ingredients
Rub
Lemon Mop (Optional)
Preparation
Step 1
The night before you plan to barbecue, combine all the rub ingredients in a small bowl.
Step 2
In a small saucepan, melt the butter and stir in the Worcestershire sauce. Remove the giblets and excess fat from the chickens. Massage the chickens thoroughly inside and out with the butter mixture, working the mixture as far as possible under the skin without tearing it. Reserve about one-third of the rub and spread the rest all over the chickens, again massaging inside and out and over and under the skin. Place the chickens in large self-sealing bags and refrigerate.
Step 3
Prepare a low heat fire (200° to 220°F) in a wood-fired cooker.
Step 4
Remove the chickens from the refrigerator. Rub them again with the dry rub and then insert the onion and lemon wedges into the body cavities. Let the chickens stand at room temperature for about 30 minutes.
Step 5
To make the mop, mix together all the ingredients in a saucepan and heat over low heat.
Step 6
Place the chickens in the smoker, breast down. Cook for 2 hours, basting with the mop every 30 minutes, or as needed. Turn the birds breast side up and cook for 1 1/2 hours longer, or until the legs move freely and an instant-read thermometer inserted in a thigh or breast registers 180° to 185°F.
Step 7
Let the chickens stand for 5 to 10 minutes under a loose tent of aluminum foil. Remove the lemons and onions from the cavities, carve the chicken, and serve.
