Hickory smoked rosemary chicken is a simple recipe that makes an excellent main course for an outdoor BBQ or summer dinner party. Tender and juicy, this easy-to-prepare dish will leave guests begging for more. Serve with braised green beans and roasted red potatoes with sage butter, a loaf of hot, fresh French bread and a glass of chilled pinot grigio. Leftovers can be chopped and added to a Caesar salad or used for a delicious chicken salad sandwich.
Instructions
1. Light a fire in a charcoal grill and remove the chicken from the refrigerator about 45 minutes before you plan on grilling. Rinse and pat dry with disposable kitchen towels.
2. Put the bay leaves, garlic, one sprig of rosemary and the whole onion in the cavity of the chicken, tying the drumsticks with kitchen string. Rub the chicken with the olive oil and sprinkle with sea salt and freshly ground black pepper to taste.
3. Place a metal drip pan between the top and bottom rack on the grill. Lightly oil the grill rack and place the chicken on top over the drip pan. Drain the wood chips and scatter on either side next to the chicken along with the remaining rosemary sprigs. Cover the grill and cook for 30 minutes.
4. Add four charcoal briquettes next to each side of the chicken and re-cover. Cook for 45 minutes or until crisp and thoroughly cooked.
5. Transfer to a large serving platter covered with aluminum foil. Let the chicken rest for 15 to 20 minutes before slicing and serving.
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