{"product_id":"smoked-chicken","title":"smoked chicken","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1.5 kg whole chicken\u003c\/li\u003e\n\u003cli\u003e2 tablespoons smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon cayenne pepper (optional)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons brown sugar\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat smoker to 225°F (107°C).\u003c\/li\u003e\n\u003cli\u003eRinse the chicken thoroughly with cold water and pat dry with paper towels.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).\u003c\/li\u003e\n\u003cli\u003eRub the spice mixture all over the chicken, including under the skin if possible.\u003c\/li\u003e\n\u003cli\u003ePlace apple cider vinegar, brown sugar, and bay leaves in the smoker's water pan.\u003c\/li\u003e\n\u003cli\u003eSmoke the chicken for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.\u003c\/li\u003e\n\u003cli\u003eLet the chicken rest for 15-20 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a crispier skin, consider increasing the smoker temperature to 275°F (135°C) for the last 30-60 minutes.\u003c\/li\u003e\n\u003cli\u003eUsing a meat thermometer is crucial for accurate cooking.\u003c\/li\u003e\n\u003cli\u003eResting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.\u003c\/li\u003e\n\u003cli\u003eTo store leftover smoked chicken, wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 3-4 days.\u003c\/li\u003e\n\u003cli\u003eA brine (salt and sugar solution) 12-24 hours prior to smoking will result in more moisture.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676681175137,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/smoked_chicken.jpg?v=1771734288","url":"https:\/\/www.pantribot.com\/products\/smoked-chicken","provider":"PantriBot","version":"1.0","type":"link"}