Onion Lemon Saffron Brined Smoked Chicken

29 Aug

Smoked Chicken

I just love smoked chicken. But I have found that if you want nicely flavored chicken you need to brine it before placing it on the smoker. I enjoy creating different flavors of brine. Here’s my latest recipe.


  • 2 quarts water
  • 1/2 cup salt
  • 1 onion, grated
  • juice and zest of 2 lemons
  • 1 Tb saffron
  • 1 whole chicken, quartered

Basting ingredients:

  • about 8 Tb salted butter, melted
  • 4 cloves garlic, minced
  • 1/4 cup parsley, finely chopped

In a large container that will hold the liquid and the chicken mix the brine ingredients together, add the chicken, cover and refrigerate overnight. (Or at least for 6 hours) Place on the smoker and cook at 220 for about 5 hours.

Combine the basting ingredients and in the last hour of smoked baste the chicken a couple of times.

Suggestions: Serve with a nice “Summer Harvest Salad” and any kind of “Beer Bread” and you have a nice meal on a hot summer’s evening.

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Posted by on August 29, 2012 in Chicken


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