"Instead of a sauce, [this recipe] features a tasty marinade of fresh herbs and bright lemon juice," writes pitmaster Chris Lilly, in Fire & Smoke. "By cooking the chicken in a pan instead of directly on the grill grate, the meat gets extra protection from drying out."

Chris Lilly
This Story Originally Appeared On myrecipes.com

Gallery

Credit: Hector Sanchez

Recipe Summary test

hands-on:
30 mins
total:
10 hrs 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.

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  • Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbqchicken for gas grill instructions.)

  • Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.

  • Grill, covered with grill lid and maintaining internal temperature at 300°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.

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