Eosinophilic Esophagitis Friendly Smoked Whole Chicken
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Learn more āIngredients
4 servings
For the chicken
- 1 whole chicken (3.5ā4 lb)
- 2 tbsp olive oil
For the rub
- 2 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp brown sugar
- Ā½ tsp cayenne pepper
- Ā½ tsp dried thyme
For smoking
- 2ā3 chunks or 1 cup wood chips (hickory, apple, or cherry)
Instructions
- 1
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, brown sugar, cayenne, and dried thyme. Stir until evenly mixed.
- 2
Pat the chicken completely dry with paper towels, including the cavity. Rub the olive oil all over the outside of the bird, then coat it evenly with the spice rub, pressing it into the skin. Set the chicken breast-side up on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours or overnight.
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