Sugar Smoked Chicken Recipe

How to make it

---

• Liberally salt the chicken inside and out with all the salt.
• Wrap well in plastic wrap and refrigerate 24 hours.
• The next day, rinse chicken very well with cold water.
• Steam the chicken in a large kettle containing 1 1/2 inch of water
• ( I place chicken on a trivet that fits in the pot ) until fork tender.
• Make sure the kettle is tightly coverd and add more water to kettle if
• needed.
• This steaming process may take over 1 hour.
• Carefully remove chicken from kettle and cool.
• Wrap chicken in foil and refrigerate 24 hours.
• Smoke the chicken 4 hours before serving.
• Place the brown sugar on heavy duty foil which has been laid
• over hot coals , briquettes ( or on burners pan) but under the grill rack.
• Place chicken on the grill and close cover.
• Now watch carefully because the brown sugar will burn and smoke.
• The chicken should be a rich golden color in 12 to 15 minutes.
• You may need to put more brown sugar on foil if needed.
• Do not over smoke chicken or it could become bitter tasting.
• When chicken is done, refrigerate 4 hours or more prior to serving.
• Notes:
• Leftover chicken also makes superb smoked chicken salad.
• It takes 3 days to prepare but is worth the fuss.
• Serve it with fresh potato salad, fruit salad, baked beans, garden salad or a cold pasta salad at your next family picnic.