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Sarasota's Smoked Citrus Chicken

Here's how you make Sarasota's Smoked Citrus Chicken
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  • Servings: 4-8
  • Prep: 4-24h
  • Cook: 3-5h
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • BRINE
  • 1 gallon cold water
  • 1/2 pound kosher salt
  • 1/2 cup brown sugar
  • 4 tablespoons garlic powder
  • 3 tablespoons black peppercorns, crushed
  • CHICKEN
  • 1 whole (3 to 5 pounds) roasting chicken (weight is irrelevant)
  • 1 small yellow onion, cut in quarters
  • 1 lemon cut in quarters (1/2 for the chicken; 1/2 for the glaze)
  • 1 small orange, cut in quarters (1/2 for the chicken/ 1/2 for the glaze)
  • 1 sprig each fresh herbs (basil, parsley, thyme, rosemary)
  • Salt and pepper
  • Rub: -- I make this up ahead and save to use on other grilled dinner; it last a while in the pantry
  • 1 tablespoon dried parsley
  • 2 tablespoons dried sage
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried bay leaf
  • 1 tablespoon lemon pepper
  • 1 tablespoon sugar
  • 1 tablespoon oil (olive oil)
  • GLAZE
  • 1/2 orange, juiced
  • 1/2 lemon, juiced
  • 1/4 cup butter, melted
  • WOOD
  • Apple wood chips (hickory is my second favorite for this recipe)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Brine ... Add all the water except 1 cup to a large pot along with the sugar, garlic and peppercorns. Add the remaining cup of water to a small pot along with the salt and bring to a boil, stir to dissolve (this can also be done in a large measuring cup in the microwave); then remove from the heat and cool. Add to the brining liquid and mix well. Make sure the water is cooled before adding the chicken. Add the cleaned chicken, cover or seal with plastic wrap and refrigerate 4-8 hours up to 24 hours or over night.

  • Step 2: Rub ... Add all the seasoning, including the sugar, but not the olive oil to a small food processor / grinder and mix well until you get a fine ground. This will make more than you need, but save it - it is great to use on all meats, fish, or vegetables.

  • Step 3: Chicken ... Once the chicken is out of the brine, rinse the entire chicken very well - including the cavity; dry it off, inside and out, and let it rest to come to "almost" room temperature.

  • Step 4: Seasoning ... Season the cavity with salt and pepper. Then add the onion, lemon, orange, and the fresh herbs. Tie the legs together - loosely.

  • Step 5: Rub ... Brush the olive oil on the chicken, then rubbing it in all over. Add a couple of tablespoons of the seasoning rub and massage it in, covering all parts of the chicken. Make sure to rub it in well.

  • Step 6: Smoke ... Set up your smoker as you normally would. For the wood, I prefer apple, but hickory is also a nice choice. Half way during cooking, I brush with my glaze, which is just a mix of melted butter, orange and lemon juice. I usually smoke mine 1 hour per lb which seems to be a good time frame; and I also try to keep the temperature around 225 which seems to work best for chicken. The chicken is done when the internal temperature is 165, I usually take it out, just before that, about 160. Cover with foil and let it rest before serving.

  • Step 7: Serve ... After the chicken has rested, slice and ENJOY! It is such a mild smoky citrus flavor. ENJOY with your favorite sides. Note: Since you went through all that work to set up the smoker, why not make at least 2 or 3 chickens - I do. I cut them up and freeze them in small baggies for dinners later on. Perfect "go to" food.

We hope you enjoy this recipe!

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