Smoked Chicken Maryland
If you haven’t tried Smoked Chicken Maryland , here is a really simple way recipe full of flavour and tenderness that will convince you it’s the only way to eat it.
For this recipe, I’ve used chicken Marylands, which means a few different things, depending on where you live. For our friends in the US, it’s traditionally a dish of fried chicken and cream gravy. In the UK, it similarly refers to fried chicken but with fritters.
Down here in Australia, it’s a little simpler, with Maryland just referring to a cut of a whole chicken leg, including the thigh and drumstick. Which makes it perfect for smoking, as it retains moisture.
A word on chicken cuts with skin, it can get quite rubbery if you’re not careful. One of the holy grails of BBQ is bite through chicken skin, but it’s a technique that requires lots of trial and error before you get it right. In this recipe we’ve used a Jaccard to pierce small holes in the skin to help some of that fat render out. You can of course use skinless if y
Ingredients and Tools
- 2-4 Free-range Chicken Marylands
- Olive Oil
- Moonshine BBQ Chicken Rub
- Kosmos Q OP X-1 Sauce, or your favourite sweet sauce
- Heat Beads Coconut Shell Briquettes
- Cherry Wood
Smoked Chicken Maryland Method
- Using a chimney full of lit briquettes, prepare your smoker to 300F, and add a chunk of cherry wood for smoke.
- Trim any excess thick fat from your chicken, and then use the Jaccard to pierce the skin.
- Rub the chicken in olive oil and then season with the chicken rub, allowing to sit for 10 minutes
- Place your chicken on the smoker, and close the lid
- Begin checking for temperature after 30 mins.
- Warm your sauce on the grill, melting in a stick of butter which will help shine
- Once the chicken is at least 165F internally it is cooked, brush on the glaze and close the lid to set. You can apply a second glaze if you want.
- Remove your chicken no higher than 175F to make sure it remains moist