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Active Fire Time:  1 hour       Total Time: 1 hour 10  minutes

If you’re planning a weekend cooking outdoors or simply want to impress your family with a new recipe, this smoked chicken is made to be a hit. Where there's smoke, there's fire … let’s fire up our Keveri H1 for this juicy recipe!

Serves 5+

SUPPLIES:

 

PREPARATION:

Step 1:

Fire up the H1 in Low & Slow Grill Mode at 250-270°F  according to the manual instructions or the Masterclass video. 

Wrap the "Smoke Controller" with aluminum paper, and put it in the middle rack position. This will allow it to have a complete direct zone and also a complete indirect zone.

Step 2: 

Proceed to spatchcock the chicken: with the scissors, remove the backbone and open the chicken.

Step 3: 

Season the chicken with salt and ground black pepper.

Set the chicken on the H1 in the top rack position. Ensure the back of the chicken faces the fire (the smoke controller), with indirect heat.

Step 4: 

After 50 minutes, move the chicken to the bottom position, allowing it to brown both sides at direct heat, 8-15 minutes per side, or until it looks nice and brown. Don't take it out of the H1 until you have an internal temperature of 160°F.

Step 5: 

Slice the chicken into pieces and add some chimichurri on top of it.

Cook's Notes:

Add your personal touch to the recipe and allow yourself to experiment with a different rub for the chicken. Also, you can take the chimichurri sauce to the next level and add some chopped red bell pepper.

 

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