Butter Chicken infused with citrus, thyme, wine and garlic, then kissed with smoke
Description
This recipe is definitely one of my new favorites! With lemons, oranges, compound butter, garlic, onions, and thyme the flavor is second to none. Plus it’s a super fast cook and can be combined with pasta, potatoes, rice, salad etc.
Scale
Ingredients
- 1 Organic Chicken, rinsed and dried
- ½ C Room Temp butter
- 3 Oranges, quartered
- 2 Lemons, quartered
- Zest of 1 lemon
- Zest of 1 Orange
- Flake salt
- Pepper
- 1 Bundle Thyme
- 7 Garlic cloves
- 1 yellow onion, quartered
- ½ C White wine
- ¼ C Chicken stock
Instructions
- Preheat smoker to 425F
- Combine butter, orange zest, lemon zest and S&P to taste. Set aside.
- Create “pockets” UNDER the skin on the breasts and thighs. Rub the butter mix directly on the skin, using a little less than half. Don’t puncture the skin.
- Rub the other half of the butter on the outside of the skin including the bottom and wings. Sprinkle with more salt and pepper and citrus zests.
- Place in a cast iron pan or casserole dish.
- Fill the cavity of the bird with onion wedges, 2 orange wedges, 2 lemon wedges, 2 Cloves garlic, and ¾ of the thyme bundle.
- Spread the remaining lemon, orange, garlic and thyme in the bottom of the pan.
- Smoke in the grill for 30 min.
- Add the stock and the wine to the bottom of the pan and cook for an additional hour, or until an internal temp of 160F.
- Let rest 10 min and serve.
