Smoked Rosemary-Garlic Chicken

Here's a common approach used for roast-chicken which works equally well for smoking in the BBQ. A garlic-butter-rosemary rub + plenty of cherry and hickory wood = success on the plate (and palate)!



















Ingredients

• 1 x large organic chicken
• 2 bunches of fresh rosemary
• 2 tbs butter
• 4 cloves garlic
• salt & pepper
• olive oil
• 1 lemon
• Cherry and hickory wood chips

1. In a mortar add: coarsely chopped garlic, rosemary, salt & pepper, dash of olive oil, butter, juice from the lemon.




















2. Mash it all up.











3. Gently loosen skin of chicken breast from the meat and work some of the butter mixture under the skin. Rub remaining butter mixture over outside of the chicken, reserving a little for basting. Put the other bunch of rosemary and two halves of lemon inside the chicken cavity.











4. Heat BBQ for indirect cooking and add soaked wood chips (cherry and hickory). Wait until temp drops to about 300-350 F, then add the chicken.











5. Cook until done, adding more wood chips to keep smoke going. Baste the chicken now and then with the remaining butter-garlic-rosemary mixture











6. Serve with freshly baked bread and salad. And ice-cold beer. Yum.