Whole Pit-smoked Amish Chicken Recipe
Available Mon-Thu only.
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
- 1
Prepare the Marinade
In a large bowl, combine olive oil, apple cider vinegar, minced garlic, dried thyme, paprika, salt, black pepper, and brown sugar. Mix well until all ingredients are combined.
- 2
Marinate the Chicken
Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure to coat it thoroughly. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your pit smoker to a temperature of 225°F (107°C).
- 4
Smoke the Chicken
Remove the chicken from the marinade and let the excess drip off. Place the chicken on the smoker grate. Add the soaked wood chips to the smoker box or directly on the coals. Smoke the chicken for about 4 to 5 hours, or until the internal temperature reaches 165°F (74°C).
- 5
Rest and Serve
Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving. Serve warm with your favorite sides.