Smoked Chicken

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Date January 20, 2016
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CrownBBQ A crispy skin smoked chicken with a touch of heat
Posted In Chicken Recipes


Mix all ingredients and apply evenly all over your washed and patted dry bird. Let sit overnight in refrigerator. (Or longer if possible) smoke at 240 breast side down for the first hour and then turn over for the remaining time. Approximatly 3 hours, remove when the meatiest part is 160 degrees or more. As always, be sure to let the bird rest 10 to 15 minutes before slicing.


•1/4 cup dark brown sugar 
•1/4 cup paprika
•2 tblsp salt
•1 tblsp ground pepper 
•1 tblsp garlic powder
•1 tblsp onion powder
•1 tblsp chili powder 
•1 tblsp cayenne powder

  • PREP n/a
  • COOK n/a
  • READY IN 3 h 45 min
  • DIFFICULTY Intermediate
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