Jul 13 2026
Restaurants›The Ranch House›Half Chicken Plate Recipe

Half Chicken Plate Recipe

Inspired by The Ranch House
Time5h
Serves2

Brined in house and finished in the smoker. Served with a White BBQ Sauce

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Ingredients

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Brine

Chicken

White BBQ Sauce

Method

Brining the Chicken

  1. 1

    Prepare the Brine

    In a large pot, combine water, kosher salt, brown sugar, minced garlic, black peppercorns, thyme, and bay leaves. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.

  2. 2

    Brine the Chicken

    Once the brine is cool, submerge the chicken halves in the brine, cover, and refrigerate for at least 4 hours, or preferably overnight.

Smoking the Chicken

  1. 3

    Preheat the Smoker

    Preheat your smoker to 250°F (121°C).

  2. 4

    Smoke the Chicken

    Remove chicken from brine and pat dry. Place chicken halves in the smoker, skin side up, and smoke for about 2 to 3 hours or until the internal temperature reaches 165°F (74°C).

Making the White BBQ Sauce

  1. 5

    Combine Ingredients

    In a bowl, mix together mayonnaise, apple cider vinegar, horseradish, sugar, black pepper, and salt until smooth.

Serving

  1. 6

    Serve the Chicken

    Remove the chicken from the smoker, let it rest for 10 minutes, then serve with the white BBQ sauce on the side.

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