Spice-Rubbed Smoke-Roasted Chicken

Gluten Free
Dairy Free
Health score
7%
Spice-Rubbed Smoke-Roasted Chicken
105 min.
6
411kcal

Suggestions


Are you ready to elevate your dinner game with a dish that’s bursting with flavor and sure to impress? Look no further than this Spice-Rubbed Smoke-Roasted Chicken! Perfectly gluten-free and dairy-free, this recipe is not only a feast for the senses but also caters to various dietary needs, making it an ideal choice for gatherings or family meals.

Imagine succulent chicken, infused with a delightful blend of fresh herbs and spices, all while being kissed by the smoky aroma of wood chips. The combination of chili powder, garlic, rosemary, and thyme creates a mouthwatering paste that seeps into every crevice of the chicken, ensuring each bite is packed with flavor. The indirect grilling method allows the chicken to cook evenly, resulting in a tender and juicy centerpiece that will have everyone coming back for seconds.

With a total cooking time of just 105 minutes, you can easily prepare this dish for lunch or dinner, serving up to six people. At only 411 calories per serving, it’s a guilt-free indulgence that doesn’t compromise on taste. Whether you’re hosting a weekend barbecue or simply looking to impress your family with a homemade meal, this Spice-Rubbed Smoke-Roasted Chicken is sure to become a favorite in your recipe repertoire. Get ready to savor the deliciousness!

Ingredients

  • lb chicken 
  • tablespoon chili powder 
  • 0.3 cup rosemary leaves fresh chopped
  • 0.3 cup thyme sprigs fresh chopped
  • 12 cloves garlic peeled
  • tablespoon pepper 
  • 0.3 cup olive oil 
  • tablespoon salt 

Equipment

  • food processor
  • bowl
  • frying pan
  • grill
  • kitchen thermometer
  • aluminum foil

Directions

  1. In a medium bowl, cover wood chips (if using) in water.
  2. Let soak at least 30 minutes; drain just before using.
  3. In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.
  4. Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.
  5. Prepare your grill for indirect heat (see "How to set up your grill for indirect heat" below). The temperature inside your grill should be between 350 and 400 (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.
  6. Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they're open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.
  7. Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170, about 40 minutes longer.
  8. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.
  9. How to set up your grill for indirect heat.
  10. On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue.
  11. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.
  12. On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

Nutrition Facts

Calories411kcal
Protein27.21%
Fat68.68%
Carbs4.11%

Properties

Glycemic Index
17.83
Glycemic Load
0.8
Inflammation Score
-10
Nutrition Score
13.703478284504%

Flavonoids

Naringenin
0.37mg
Apigenin
0.08mg
Luteolin
1.17mg
Kaempferol
0.02mg
Myricetin
0.1mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:411.33kcal
20.57%
Fat:31.24g
48.07%
Saturated Fat:7.6g
47.53%
Carbohydrates:4.21g
1.4%
Net Carbohydrates:2.81g
1.02%
Sugar:0.16g
0.18%
Cholesterol:108.86mg
36.29%
Sodium:1288.23mg
56.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.85g
55.7%
Vitamin B3:10.14mg
50.69%
Selenium:22.08µg
31.54%
Vitamin B6:0.63mg
31.35%
Phosphorus:231.77mg
23.18%
Manganese:0.34mg
16.92%
Vitamin A:767.19IU
15.34%
Vitamin E:2.26mg
15.03%
Vitamin B5:1.4mg
14.05%
Zinc:2.1mg
14.02%
Iron:2.33mg
12.96%
Vitamin B2:0.21mg
12.3%
Potassium:363.26mg
10.38%
Vitamin C:8.53mg
10.34%
Vitamin K:10.74µg
10.23%
Magnesium:39.62mg
9.91%
Vitamin B12:0.45µg
7.5%
Vitamin B1:0.11mg
7.02%
Copper:0.13mg
6.68%
Fiber:1.4g
5.62%
Calcium:51.35mg
5.13%
Folate:12.19µg
3.05%
Vitamin D:0.29µg
1.94%
Source:My Recipes