Smoked Herb Chicken
Irresistible, smoky, and crispy-skinned smoked chicken. Marinated in olive oil and herbs. Deliciously crispy, juicy and tender!
- Chicken drumsticks and thighs, skin on, bone-in - 24 pieces
- Brine Ingredients (optional)
- Kosher salt - 1 cup
- Sugar - 1 cup
- Water - 1 gallon
- Wet Rub Ingredients*
- Olive Oil - 1/2 cup
- Fresh parsley, chopped fine - 1/4 cup
- Fresh thyme, chopped fine - 1/8 cup
- Fresh rosemary, chopped fine - 1/8 cup
- Fresh sage, chopped fine - 1/8 cup
- Zest from orange - 1
- Zest from lime - 1
- Zest from lemon - 1
- Juice from orange, lime and lemon - 1/4 cup combined
In a large container, mix brine ingredients together. Place chicken in mixture and brine the chicken for at least 2 hours. After 2 hours, take chicken out of brine mixture and dry on pellet grill racks. Pat dry to ensure a crispy skin when cooked.
In a bowl, mix together ingredients of the wet rub and set aside. *(If you are using dry herbs instead of fresh, cut amounts in half).
After chicken is dry, sprinkle with salt and pepper then soak in wet rub mixture or use your favorite dry rub.
Preheat pellet grill to high smoke.
Smoke chicken on high smoke until internal temperature reaches 145 degrees, about an hour. When chicken gets close to being done, preheat sear box on high heat. Sear chicken on sear box to brown and crisp the skin and bringing internal temperature to 165 degrees. (If you choose not sear the chicken keep smoking it in the pellet grill until internal temperature reaches 165 degrees)
Note: If you need to get dinner on the table quicker, cook chicken in pellet grill on 350 degrees, turning the chicken over 1/2 way through cook time. This should take you 20-30 minutes.