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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, lee's hickory smoked lemon pepper chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Lee's Hickory Smoked Lemon Pepper Chicken. This method of cooking a chicken is by far my favorite. This method of cooking a chicken is by far my favorite.

Lee's Hickory Smoked Lemon Pepper Chicken is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lee's Hickory Smoked Lemon Pepper Chicken is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must 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. Make ready Young Hen
  2. Make ready Kosher Salt
  3. Make ready Lemon Pepper Seasoning
  4. Make ready Soaked Hickory Wood Chips

This recipe will produce chicken so tender you can just lift the meat from the bones. Wipe and clean out the cavity with paper towels. Rub with lemon juice and salt. Mix bread crumbs with garlic, pepper, tarragon.

Steps 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.

This recipe for lemon pepper chicken with butter. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again. If you throw chicken into a pan with salt and pepper and bake it for forever, of course it's going to be terrible. I know this sounds obvious, but it's what so many people trying to "eat healthy" do. This homemade lemon pepper chicken is made with lemon, pepper, olive oil, garlic, flour and salt.

So that’s going to wrap this up with this exceptional food lee's hickory smoked lemon pepper chicken recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!