The best chicken I've ever had

Ingredients:
1/4 C. sugar
2 tbsp. paprika
1 1/2 tbsp. kosher salt
1 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tbsp. chili powder
2 tsp. lemon pepper
1 tbsp. dry rubbed sage
1/2 tsp. dry basil
1/2 tsp. dry rosemary
1/2 tsp. cayenne

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ShadowDriver said:

Huge fan of Nando's from our years in the UK! We get all giddy when we find some of their Peri-Peri Hot or Extra Hot Sauce (like to put it on hummus, as Nando's does at the restaurant).

The best grilled/smoked chicken (not wings) I've had included the Herbed Barbecue Chicken from this website: http://www.divinedinnerparty.com/bbq-dry-rub-recipe.html.



There's just enough sweetness and a little punch of heat, but it works well with some smoke.

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bennyk said:

What's the best chicken you've had?

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SGH said:

The best chicken that i have ever had was soaked in butter milk overnight, then dredged in flour and deep fried at 365 degrees in a filthy black iron pan. I know that its not Q, but it sure is good my friend.

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bennyk said:

Hey y'all, it's been a while since I last posted. Work and family are keeping me very very busy. I just had to pop on here and give the status on my new masterbuilt smoker (it does so much more than that old bullet ever did) and let you know about the great chicken it turned out a couple of weeks ago.

First of all, prior to these two sublime birds the best chicken I've ever had comes from an African chain of chicken restaurants called Nando's. Juicy, tender, perfectly spiced birds slow smoked and sold in paper sacks with the best hot peri peri sauce. This recipe is just a bit better. I found it on foodandwine.com. Here is the link:

http://www.foodandwine.com/recipes/lemon-brined-smoked-chickens

I think the juiciness and flavor is partly due to the brining you do overnight prior to smoking the meat. The rub just about emptied my spice cabinet. Lots of ingredients but they blend really well. I brushed the butterflied half chickens with olive oil (you're smoking at 250 so no worries about burning the oil) and left them skin down for the first hour. Turned over for another two hours and served with peri peri sauce. So very good.

What's the best chicken you've had?

Click to expand...

bennyk said:

Hey y'all, it's been a while since I last posted. Work and family are keeping me very very busy. I just had to pop on here and give the status on my new masterbuilt smoker (it does so much more than that old bullet ever did) and let you know about the great chicken it turned out a couple of weeks ago.

First of all, prior to these two sublime birds the best chicken I've ever had comes from an African chain of chicken restaurants called Nando's. Juicy, tender, perfectly spiced birds slow smoked and sold in paper sacks with the best hot peri peri sauce. This recipe is just a bit better. I found it on foodandwine.com. Here is the link:

http://www.foodandwine.com/recipes/lemon-brined-smoked-chickens

I think the juiciness and flavor is partly due to the brining you do overnight prior to smoking the meat. The rub just about emptied my spice cabinet. Lots of ingredients but they blend really well. I brushed the butterflied half chickens with olive oil (you're smoking at 250 so no worries about burning the oil) and left them skin down for the first hour. Turned over for another two hours and served with peri peri sauce. So very good.

What's the best chicken you've had?

Click to expand...

ShadowDriver said:

Huge fan of Nando's from our years in the UK! We get all giddy when we find some of their Peri-Peri Hot or Extra Hot Sauce (like to put it on hummus, as Nando's does at the restaurant).

The best grilled/smoked chicken (not wings) I've had included the Herbed Barbecue Chicken from this website: http://www.divinedinnerparty.com/bbq-dry-rub-recipe.html.



There's just enough sweetness and a little punch of heat, but it works well with some smoke.

Click to expand...