Mark Hix's Smoked BBQ Chicken Recipe

Our resident chef Mark Hix shares his summer recipe for winning BBQ fare

Summer is approaching and there's never been a better time to cook al fresco.

With that in mind, we asked our resident chef Mark Hix to cook up a smoked chicken BBQ , as mentioned in our July issue.

So fire up the smoker, put the beers on ice and lay your hands on as much chicken as you can find...

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MARK HIX’S SMOKED CHICKEN (above)
(As seen in Esquire July 2014)

YOU’LL NEED:

  • A 1–1.2kg whole free range chicken, legs scored a few times down to the bone
  • 500g rock salt
  • 200g Billington’s molasses sugar
  • 1 handful of chopped rosemary
  • 4 tbsps coarsely ground black pepper
  • The juice and grated zest of 3 lemons
  • 1 head of garlic halved
  • 1 wood log soaked in cold water for 2–3 hours
  • A good quality smoker (Esquire chose the Weber 37cm Smokey Mountain Cooker Smoker)

 

METHOD:

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1 | Place the chicken in a deep, non-reactive container. Put the halved garlic head inside the chicken’s cavity.

2 | Mix all the other ingredients together and pour over the chicken and leave to marinade for 6 hours.

3 | Then remove the chicken from the cure and wipe off with a cloth.

4 | Light your smoker and when the coals are white-hot, place the soaked log to one side of the charcoal.

5 | Sit the chicken on the smoker’s rack, close the lid securely and set the temperature to 200° and cook for 1 hour; or, if you have the time, set to the lower heat of 120° and leave for 3 hours — and enjoy some beers while you’re waiting.

hixrestaurants.co.ukweberbbq.co.uk

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MORE FROM MARK HIX:

Man Food With Mark Hix: Crab
Man Food With Mark Hix | Cooking With Chilli
Simple Lamb Kebabs by Mark Hix
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