I smoked all day today. I woke up and went straight to the backyard to smoke. I was jonesing, so much so that I woke up at 7 a.m. today, when I should’ve slept in on a Saturday morning. I hope my neighbors didn’t mind my early morning smoking habit. My hair, clothes, and skin smells of smoke. I’m amazed that my lungs were able to take that much in, as if I were still in my early 20s. It even kicked up some of my allergies. I can’t wait to shower and scrub this smell off. The problem, though, is that I’m addicted. I love smoking… food, that is.
Smoked Spatchcock Cilantro-Garlic Chicken
1 (3 lb) whole chicken, spine removed
1 bunch cilantro, rinsed and finely chopped
4 jalapenos, sliced
12 garlic cloves, finely chopped
3 tablespoons sea salt or kosher salt
Place spatchcock chicken in a large glass bowl, breast side down, filled with water. Add the cilantro, garlic cloves, and sea salt. Carefully “stir” the water to mix all the ingredients. Cover and refrigerate overnight.
1/2 bunch cilantro, rinsed and finely chopped
6 garlic cloves, minced
1 tablespoons extra virgin olive oil
Combine all the ingredients into a paste in a small mixing bowl. Set aside.
Remove the chicken from the brine and pat dry with paper towels. Rub the cilantro paste underneath the skin and the entire exterior of the chicken. Set aside.
Heat the smoker per the manufacturer’s instructions to 250 degrees F. If you are using a BGE, place a drip pan on the inverted plate setter. Place the chicken in the smoker, and smoke [I used applewood] until the breast reaches an internal temperature of 165 degrees F and the thighs reach 175 degrees F, or when the juices run clear, about 3-4 hours. Remove the chicken from the smoker, and allow it to rest for 15 minutes tented with foil.