Lee's Hickory Smoked Lemon Pepper Chicken
Lee's Hickory Smoked Lemon Pepper Chicken

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lee's hickory smoked lemon pepper chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Lee's Hickory Smoked Lemon Pepper Chicken is something that I’ve loved my whole life.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. Get 4-5 Lb Young Hen
  2. Prepare as needed Kosher Salt
  3. Take as needed Lemon Pepper Seasoning
  4. Get as needed Soaked Hickory Wood Chips
Instructions to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. 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!"
  2. 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.
  3. When ready place chicken skin side down and start cooking.
  4. 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.
  5. 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.

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