Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lee's hickory smoked lemon pepper chicken. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lee's Hickory Smoked Lemon Pepper Chicken is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Lee's Hickory Smoked Lemon Pepper Chicken is something which I have loved my entire life. They’re fine and they look fantastic.
Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt. This Lemon Pepper Chicken Recipe is easy to do and taste great. Dadgum That's Good: Smoked Lemon Pepper Chicken.
To get started with this particular recipe, we must prepare a few components. You can have lee's hickory smoked lemon pepper chicken using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:
- Make ready 4-5 Lb Young Hen
- Make ready as needed Kosher Salt
- Make ready as needed Lemon Pepper Seasoning
- Take as needed Soaked Hickory Wood Chips
This recipe for lemon pepper chicken with butter. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again. Lemon Pepper Chicken Is The Quickest Weeknight Dinner. The perfect dinner for a busy weeknight. #lemon pepper chicken #gluten free #lemon #pepper #chicken #roasted chicken #food.
Steps to make Lee's Hickory Smoked Lemon Pepper Chicken:
- Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt, and repeat with Lemon Pepper Seasoning. Place uncovered in refrigerator skin side up, for 24 hours. This is called dry brining. Note: "Do not use regular iodized table salt!"
- Next day take out the chicken and bring it up to room temperature. Do not re-season the chicken. Meanwhile prepare your smoker or grill for cooking. I shoot for a smoking temperature of 250 degrees or a little warmer, up to 300 degrees.
- When ready place chicken skin side down and start cooking.
- After about 1 hour flip chicken skin side up. Continue cooking until the breast meat is around 160 -165 degrees internal temperature. You really need a digital meat thermometer for this. A 5 lb hen generally takes me 1.5 hours give or take a few.
- When finished remove and lest rest at least 30 minutes before carving. You and your family will very much enjoy. Message me with any questions. Note: The big advantage to spatchcocked chicken, is that there is more dark meat exposed to the heat. Therefore it cooks faster and the dark and white meat, are generally done at the same time.
Going to smoke a whole lemon pepper chicken and looking for some tips. My go to for chicken for smoking chicken is hickory but I think it could overpower the lemon if you overdo it. Lemon Pepper Chicken is an American favorite! It's super easy to make and only requires a handful of ingredients, one being a seasoning called lemon pepper. It's a zesty, peppery seasoning that goes great on a wide variety of dishes.
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