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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lee's hickory smoked lemon pepper chicken. One of my favorites. For mine, I’m gonna make it a little 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. I generally cook this once a week.

Lee's Hickory Smoked Lemon Pepper Chicken is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Lee's Hickory Smoked Lemon Pepper Chicken is something which I have loved my whole life.

To get started with this particular 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 that.

The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. Make ready 4-5 Lb Young Hen
  2. Get as needed Kosher Salt
  3. Make ready as needed Lemon Pepper Seasoning
  4. Get as needed Soaked Hickory Wood Chips

This is what I love to make out of any leftovers, from my smoked chicken recipe. I think it has a better texture. I will also use the dark meat as well. Lee's Hickory Smoked Lemon Pepper Chicken Thighs This is the very same as my hickory smoked whole chicken.

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.

I just used bone in chicken thighs. This homemade lemon pepper chicken is made with lemon, pepper, olive oil, garlic, flour and salt. The juice is a bit lemony, but mostly it is sour. Hickory Smoked Lemon Pepper Chicken Salad step by step. Finely chop fresh parsley and chives.

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