Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lee's hickory smoked lemon pepper chicken. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Lee's Hickory Smoked Lemon Pepper Chicken is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Lee's Hickory Smoked Lemon Pepper Chicken is something that I’ve loved my whole life. They’re nice and they look fantastic.
John McLemore shows you how to make Smoked Lemon Pepper Chicken. John is the President/CEO of Masterbuilt and the author of three best-selling cookbooks. Lemon pepper, garlic parmesan, & hickory smoked bbq!
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 4-5 Lb Young Hen
- Get as needed Kosher Salt
- Get as needed Lemon Pepper Seasoning
- Prepare as needed Soaked Hickory Wood Chips
I'm from south tx so we're full of mesquite here. If you know how to use it It's perfect for steak and chicken. That being said, I prefer oak for longer smokes like brisket, ribs, pulled pork, etc. #lemon pepper chicken #gluten free #lemon #pepper #chicken #roasted chicken #food. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again.
Steps to make Lee's Hickory Smoked Lemon Pepper Chicken:
- 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!"
- 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.
- When ready place chicken skin side down and start cooking.
- 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.
- 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.
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. John McLemore shows you how to make Smoked Lemon Pepper Chicken. John is the President/CEO of Masterbuilt and the author of three best-selling cookbooks, "DADGUM… Add the zesty lemony and black pepper chicken to your salads, wraps or just tear it, eat it and go! Prepared with citrusy-lemon and black pepper, it's so full of zest, we put it in the name.
So that is going to wrap it up with this special food lee's hickory smoked lemon pepper chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
