Description
Succulent smoked Spanish chicken halves blend Mediterranean spices with smoky grilling techniques, creating a robust culinary experience. Crispy skin and tender meat promise a delightful journey through Spanish flavor landscapes you will savor with every delectable bite.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken halves
Spices and Seasonings:
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid and Fat:
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) fresh lemon juice
Instructions
- Sanitize chicken halves by thoroughly dabbing with paper towels to remove excess moisture. Position pieces in a spacious resealable container or shallow vessel.
- Craft a vibrant marinade by whisking together robust olive oil, aromatic smoked paprika, pungent garlic powder, zesty onion powder, earthy dried oregano, warm ground cumin, fragrant dried thyme, fiery cayenne pepper, mineral salt, sharp black pepper, and tangy fresh lemon juice.
- Generously drench chicken pieces with the prepared marinade, massaging to ensure comprehensive coverage. Hermetically seal container and refrigerate for a minimum of 120 minutes, preferably overnight to intensify flavor profiles.
- Configure smoker to a precise 225F (107C). Select complementary wood chips like cherry or hickory to infuse deep smoky essence into the protein.
- Carefully arrange marinated chicken halves on smoker grates with skin facing upward. Maintain consistent temperature and smoke for approximately 90-120 minutes until internal temperature reaches a safe 165F (74C), ensuring succulent and deeply flavored meat.
- For enhanced textural complexity, briefly transfer smoked chicken to high-heat grill or broiler for 5-7 minutes to crisp exterior and create appetizing golden-brown skin.
- Allow chicken to rest undisturbed for 10 minutes, permitting juices to redistribute. Plate alongside preferred accompaniments and garnish with fresh herbaceous elements for visual and flavor enhancement.
Notes
- Always pat chicken dry before marinating to help the seasoning adhere better and create a crispier skin when smoking.
- Marinate chicken for a minimum of 2 hours, but overnight develops deeper, more complex flavor profiles that elevate the dish.
- Choose wood chips carefully – cherry adds subtle sweetness while hickory provides robust smokiness that complements the Spanish-inspired spice blend.
- For gluten-free adaptation, ensure all spices are certified gluten-free and replace plastic bag with glass container during marination process.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes to 2 hours 7 minutes
- Category: Lunch, Dinner
- Method: Smoking
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 0 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg