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

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lee's hickory smoked lemon pepper chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lee's Hickory Smoked Lemon Pepper Chicken is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Lee's Hickory Smoked Lemon Pepper Chicken is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

To begin 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 can achieve it.

The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. Get Young Hen
  2. Take Kosher Salt
  3. Get Lemon Pepper Seasoning
  4. Prepare 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.

Instructions 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.

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