Lemon-brined smoked chickens from Food & Wine Annual Cookbook 2013: An Entire Year of Recipes by Food & Wine Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine 8 hours. Soak hardwood chips for 1 hour.

  • Aggie92 on July 23, 2017

    One of the best brined and smoked chicken recipes I've tried yet! I used a mixture of thighs and drumsticks. Brined for 4 hours and smoked at 225 for 2 1/2 hours using hickory pellets. The rub is so good with the ground allsipice and cinnamon complementing the spicy from the chile powder and cayenne. I can't say enough good things about this recipe. The only substitutions I made were New Mexico chile powder for the ancho chile powder and Cholula for Frank's hot sauce.

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