Mesquite Smoked Chicken
- For the Dry Rub
- 1½ tablespoons seasoned salt
- 1 tablespoon coarse pepper
- 1 tablespoon dry mustard
- 1 tablespoon cumin
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon poultry seasoning
- 2 teaspoons vinegar powder (optional)
- 1 teaspoon jalapeño powder or chipotle powder
- For the Chicken
- 3-3½ pounds chicken pieces (I used all thighs and drumsticks)
- Mesquite wood chunks or chips, soaked in water at least 30 minutes before using
- An instant-read thermometer.
My goal last summer was to learn how to grill on my charcoal grill. My goal this summer is to learn how to smoke using my same charcoal grill. So far I have been happy with the results. To date, I have smoked a country ham, a 9-pound beef brisket and now chicken! My friends on the smoking and grilling group have been very helpful with all of their tips and advice. Once I realized that smoking is like roasting in a low-temperature oven, it all made sense to me! The key is to maintain that low temperature between 225 and 235ºF on the grill. I am still experimenting with the different types of wood and chips available for smoking. For this smoked chicken recipe, I went with mesquite wood chunks. You only need a few pieces throughout the whole cooking time, otherwise it can be too strong.
You can purchase an already made dry rub from the market and mix in a few of your favorite spices. I like to mix my own batch from spices I have on hand. I keep it stored in a cool, dark space and use it for all my grilled meats and vegetables . We enjoyed this smoked chicken for a few different recipes. Makes a great smoky chicken salad, add in to stir fry with lots of vegetables, or great for a smoky chicken tortilla soup!