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Chef with red wine glass

HERBED CHICKEN

 

The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Buddy Foster: This recipe is Buddy's own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy's friend Alan augmented this recipe by throwing one jalapeno into the blender while he was making the sauce, and he cooked the chicken "beer can" style. Buddy suggests cooking extra; the leftovers are great!
Serves 4 to 6


INGREDIENTS

    • 1 handful fresh mint
    • 1 handful fresh basil
    • 1 handful fresh parsley
    • 1 tablespoon minced fresh thyme leaves
    • 2 tablespoons fresh lemon juice
    • 1 to 2 cloves garlic, minced
    • 1/2 cup olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon white pepper
    • 1 (3½- to 4½-pound) whole chicken


DIRECTIONS

Set up your grill to smoke at 230° to 250°F. Place all the ingredients except the chicken in a blender and blend until smooth. Rinse the chicken inside and out and pat it dry with paper towels. Paint the paste onto the chicken with a pastry brush Smoke for about 3 hours, basting every 30 minutes with the herb mixture Cook until the internal temperature registers at least 165°F.

Note: To make juicing citrus fruits easier, warm them in a microwave oven for 10 to 15 seconds before squeezing.
 

 

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