Crispy Smoked Chicken Recipe
by Muurikka Electric Smokers
This electric smoker recipe is designed to give you a rich smokey flavour and a fried skin texture. Course dried ground spices help you acquire crispy skin as they are less likely to form a paste during the cooking process. You can easily adjust it to meet your tastes.
1.5 kg Free Range Chicken (or thereabouts) butterflied
¼ cup sesame seed oil (for a nutty flavour)
4 tbsp dried onion flakes
4 tbsp dried garlic and pepper
4 tbsp mixed dried coriander, thyme and rosemary.
Pat the chicken dry on both sides (focussing on the skin) with a clean kitchen towel.
Mix the oil, onion flakes, dried garlic and pepper and mixed herbs. Apply the rub under the skin and sprinkle rub evenly over the entire chicken.
Place the chicken in your electric smoker (without wood chips) and cook for approximately 20 minutes.
In the meantime, prepare your wood chips and then place in the Muurikka Electric Smoker. You may wish to add some fresh rosemary sprigs and/or sage to the wood chips and brown sugar. Just be sure to water them down adequately before placing in the food smoker.
Add the wood chip tray into the smoker (using an oven mitt) and smoke for approximately 40 minutes.
Muurikka Electric Smokers – the hardest part is catching the chicken!
Note: Try hickory wood chips with this recipe, however, you may of course try different ones too.