Hickory Smoked Chicken With Peach Glaze

Smoking a whole chicken low and slow is a great way to keep the meat moist. Hickory smoke is sweat and savory, which is accentuated by the spicy rub and peach glaze. The result is a bird packed with bold flavor that’s perfect for a warm weather cookout.

HICKORY SMOKED CHICKEN WITH PEACH GLAZE

Ingredients:

• 1 3-4 lbs whole chicken
• 12 cups hickory wood chips (8 of these cups soaked in cool water for 1 hour and drained)
• 1 lemon, halved
• 1 orange, halved

Southwestern Rub:

• 1 tablespoon garlic powder (15ml)
• 1 tablespoon kosher salt (15ml)
• 2 tablespoons paprika (30ml)
• 2 teaspoons dry mustard (10ml)
• 2 teaspoons chili powder (10ml)
• 1 teaspoon ground cumin (5ml)
• 1 teaspoon granulated onion (5ml)
• 2 teaspoons chili flakes (10ml)
• 1 teaspoon cracked pepper (5ml)

Peach Glaze:

• ¾ cup good quality peach preserve (190ml)
• 1 jalapeño, chopped fine
• 3 tablespoons rice wine vinegar (45ml)
• 1 tablespoon minced fresh ginger (15ml)
• 1 tablespoon Dijon mustard (15ml)
• Juice of 2 oranges

Method:

In a medium bowl combine all rub ingredients.

Place chicken on a large tray. Massage rub mixture into chicken until generously coated inside and out.

Cover the chicken and place in the refrigerator to marinate overnight.

Prepare the glaze by placing all of the ingredients into a small saucepan set over low heat.

Remove chicken from refrigerator and stuff the cavity with sliced orange and lemon. Tie the legs with butcher twine to hold the bird together as compact as possible. Set it aside and allow to come to room temperature.

Prepare smoke pouches by placing 3 cups of wood chips on a large piece of foil. Wrap loosely into a package. Using a fork, pierce the package all over to allow smoke to escape. Repeat these steps to make 3 more smoke pouches (4 pouches in total).

Prepare barbeque for indirect cooking and smoking by removing the grate over one burner and turning only that burner to high heat. Place a drip pan over the cool elements but under the grates.

Place a smoke pouch on direct heat. Wait for smoke to form and adjust barbeque temperature to 220°F (105°C).

Place the chicken over the drip pan with no direct heat. Close the barbeque lid and smoke for 20-30 minutes per pound, changing the smoke pouch when smoke dissipates.

In the last hour of cooking, baste the chicken with sauce at least 2 times.

Remove chicken from the barbeque when a digital thermometer inserted in the thickest part of the bird reads 165°F (74°C).

Cover chicken loosely with foil and let rest for 20 minutes.

Carve and serve with extra peach glaze.