Chuckwagon Chicken (gf) Recipe

Dry rub prep and chicken prep

Pat the half-chicken dry with paper towels. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. If using, add brown sugar for a glaze. Stir in olive oil to make a paste. Rub the mixture all over the chicken, including under the skin where possible. Let the seasoned chicken rest 20–30 minutes to allow flavors to penetrate.

Prepare the smoker and wood

Preheat your smoker to 225–250°F (107–121°C). Use oak, hickory, or apple wood for a classic Chuckwagon flavor. Place the chicken on the smoker grate, skin side up.

Smoke the chicken until the internal temperature reaches 165°F (74°C). This typically takes about 1.5–2 hours depending on the size, keeping the lid closed as much as possible.

Make the corn relish

Combine corn kernels, red pepper, red onion, jalapeño, and cilantro in a bowl. In a separate small bowl whisk lime juice, olive oil, sugar (if using), and salt. Pour over the vegetable mix and toss until evenly coated. Refrigerate 10–15 minutes to let flavors meld.

Cook gluten-free grits

In a heavy saucepan, bring chicken stock and water to a gentle boil. Whisk in the gluten-free grits slowly to avoid lumps. Reduce heat to a simmer and stir often for 20–25 minutes until thick and creamy.

Finish grits

Stir in butter, heavy cream, and grated cheddar until smooth. Season with salt to taste. If using bacon bits, fold them in now and keep warm.

Rest and plate

Remove the chicken from the smoker and let rest 8–10 minutes before carving or halving. Spoon a generous portion of creamy cowboy grits onto each plate, top with a portion of hot smoked chicken, and add a generous scoop of corn relish on the side. Garnish with cilantro and lime wedges.