Garlic herb chicken on the ProBBQ
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Garlic herb chicken on the ProBBQ
This is my version of garlic herb roasted chicken cooked on the ProBBQ Frontier. I like a hotter temp to cook chicken as this helps a lot with the skin and also makes for a shorter time between cutting board and the table and chicken can take the higher temps.
I start with a garlic herb mixture that I make with:
1 Tbsp salt
1 Tsp black pepper
1 Tbsp Olive oil
2 Tbsp minced garlic
2 Tbsp lemon juice
1 Tbsp chopped fresh thyme
2 Tbsp fresh chopped basil
1 Tbsp fresh chopped oregano
Mix together well until the salt has been dissolved.
Next comes the chicken preparation. I like to remove the back bone from the chicken for a easier cook and presentation. First I will make 2 cuts leading into the cavity which are guides for the rest of the cut as well it is a lot easier to cut through this part of the chicken from the inside.
I am able to cut the rest of the way down each side of the back bone from the out side of the chicken using the spine for a guide.
Heres a shot of the chicken with its spine removed.
What I like to do at this time is cut the breast bone in half allowing the chicken to lay flat and also assist in the prep of the finished chicken. I place the knife along the breast bone and use the cartilage as a guide and push the knife down just a bit to split the bone but not cut through.
At this time I like to remove excess fat and tissue that is not right for eating and trim the chicken for cooking which includes the wing tips and the ends of the leg bones which I will cut the tip off. It just looks better than an untrimmed bone.
At this point it is time to finish dressing the chicken by adding the garlic herb seasoning mixture underneath the skin. I find it is a lot easier to gain access to the chicken from the back end, this will help prevent tearing the skin in the process. It is very easy to get under the skin from the back end of the chicken by gently working your fingers up under the skin..
Once I have gained access into the area I will apply my garlic herb mixture generously.
Next its time to work on the thigh and leg area. As you can see in the picture you can access this area where the cut was made when the back bone was removed.
Once you have freed the thigh skin you can push it over the leg so you can add some herbs to this area of the chicken as well.
With this recipe I do not add a lot of seasoning to the chicken as I want the full flavour or the garlic herb mixture to come through so I lightly seasoned the out side of the chicken with a basic chicken rub.
I like to allow the flavours to soak into the chicken a bit so at this point I placed the birds in the fridge for 4 hours before they went on the smoker.
I fired up the ProBBQ Frontier using one chimney of lit Great Charcoal briquettes and about a half chimney of unlit in the cooker. I used some pecan and cherry chunks for smoke but not a lot as I wanted just a hint of smoke.
Birds are on the cooker which is running at about 325 degrees. I am using an empty water pan that I have covered with tinfoil.
Got my handy portable Canadian beer cooler close by..
I flipped the chickens over after 45 minutes.
Got me another portable beer cooler over by the door of the house..
About an hour and fifteen minutes into the cooker and the chicken is at 136 degrees in the thigh and I flipped them over once again.
At the hour and 45 minute mark I discovered that my temp probe had crapped out so I had to use the low tech way to determine when they were done. When the leg bone turns free of the meat they are done...
Ready to come off the smoker.
The money shot and ready to eat.
I start with a garlic herb mixture that I make with:
1 Tbsp salt
1 Tsp black pepper
1 Tbsp Olive oil
2 Tbsp minced garlic
2 Tbsp lemon juice
1 Tbsp chopped fresh thyme
2 Tbsp fresh chopped basil
1 Tbsp fresh chopped oregano
Mix together well until the salt has been dissolved.
Next comes the chicken preparation. I like to remove the back bone from the chicken for a easier cook and presentation. First I will make 2 cuts leading into the cavity which are guides for the rest of the cut as well it is a lot easier to cut through this part of the chicken from the inside.
I am able to cut the rest of the way down each side of the back bone from the out side of the chicken using the spine for a guide.
Heres a shot of the chicken with its spine removed.
What I like to do at this time is cut the breast bone in half allowing the chicken to lay flat and also assist in the prep of the finished chicken. I place the knife along the breast bone and use the cartilage as a guide and push the knife down just a bit to split the bone but not cut through.
At this time I like to remove excess fat and tissue that is not right for eating and trim the chicken for cooking which includes the wing tips and the ends of the leg bones which I will cut the tip off. It just looks better than an untrimmed bone.
At this point it is time to finish dressing the chicken by adding the garlic herb seasoning mixture underneath the skin. I find it is a lot easier to gain access to the chicken from the back end, this will help prevent tearing the skin in the process. It is very easy to get under the skin from the back end of the chicken by gently working your fingers up under the skin..
Once I have gained access into the area I will apply my garlic herb mixture generously.
Next its time to work on the thigh and leg area. As you can see in the picture you can access this area where the cut was made when the back bone was removed.
Once you have freed the thigh skin you can push it over the leg so you can add some herbs to this area of the chicken as well.
With this recipe I do not add a lot of seasoning to the chicken as I want the full flavour or the garlic herb mixture to come through so I lightly seasoned the out side of the chicken with a basic chicken rub.
I like to allow the flavours to soak into the chicken a bit so at this point I placed the birds in the fridge for 4 hours before they went on the smoker.
I fired up the ProBBQ Frontier using one chimney of lit Great Charcoal briquettes and about a half chimney of unlit in the cooker. I used some pecan and cherry chunks for smoke but not a lot as I wanted just a hint of smoke.
Birds are on the cooker which is running at about 325 degrees. I am using an empty water pan that I have covered with tinfoil.
Got my handy portable Canadian beer cooler close by..
I flipped the chickens over after 45 minutes.
Got me another portable beer cooler over by the door of the house..
About an hour and fifteen minutes into the cooker and the chicken is at 136 degrees in the thigh and I flipped them over once again.
At the hour and 45 minute mark I discovered that my temp probe had crapped out so I had to use the low tech way to determine when they were done. When the leg bone turns free of the meat they are done...
Ready to come off the smoker.
The money shot and ready to eat.
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
Re: Garlic herb chicken on the ProBBQ
Dang fine looking birds there Roxy, but I just got to get me one of them beer coolers
Re: Garlic herb chicken on the ProBBQ
Mack wrote:Dang fine looking birds there Roxy, but I just got to get me one of them beer coolers
The one draw back is they are seasonal.
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
Re: Garlic herb chicken on the ProBBQ
Looks like you could have done with some help on those items in the cooler... just holler next time
Re: Garlic herb chicken on the ProBBQ
Mack wrote:Looks like you could have done with some help on those items in the cooler... just holler next time
No problem Ian, I will call ya over for the next cook which would be either tomorrow or Wednesday.. I will put a could extra in just for you dude...
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
Re: Garlic herb chicken on the ProBBQ
Nice tutorial! We can't get those coolers down here though...and I'm OK with that. I have had enough of it in my day!!
bowhnter- King of Q
- Number of posts : 250
Age : 64
Location : Frisco, TX
Registration date : 2007-11-10
Re: Garlic herb chicken on the ProBBQ
Another fine cook Roxy! How many brews long was the cook?
U.J.
U.J.
Uncle Jack- Charcoal Starter
- Number of posts : 77
Age : 78
Location : Fiddletown, California, USA
Registration date : 2007-11-18
Re: Garlic herb chicken on the ProBBQ
Uncle Jack wrote:Another fine cook Roxy! How many brews long was the cook?
U.J.
I think it was like a 4 beer cook as I recall.. Kinda had to drink beer in the cold.
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
Re: Garlic herb chicken on the ProBBQ
It's a tough job, but someone has to do it!!
U.J.
U.J.
Uncle Jack- Charcoal Starter
- Number of posts : 77
Age : 78
Location : Fiddletown, California, USA
Registration date : 2007-11-18
Re: Garlic herb chicken on the ProBBQ
Uncle Jack wrote:It's a tough job, but someone has to do it!!
U.J.
That it is Jack, that it is.
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
Re: Garlic herb chicken on the ProBBQ
Looks great Roxy. Nice tutorial on splatchcocking a chicken. I will use that. You can keep the cooler though, I will suffer by going into the house for a cold one.
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