Smoked Chicken with White Sauce
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Smoked Chicken with White Sauce
Recipe By Courtney Roulston
Ingredients
1 whole chicken
Seasoning Rub
1 tbs pepper
1 tbs salt
1 tbs Coles brown sugar
1 tbs smoked paprika
White Sauce
½ cup Greek yoghurt
½ cup Coles mayonnaise
2 tbs Coles apple cider vinegar
10 drops hot sauce
½ tsp celery salt
½ tsp chilli flakes
½ tsp black pepper
½ tsp salt
Salad
1 bunch coriander
1 bunch parsley
1 bunch mint
1 bunch basil
1 red shallot, finely sliced
Method
Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).
Combine the seasoning rub ingredients in a bowl. Season the chicken skin with the rub, as well as sprinkling a little extra into the cavity.
Place the chicken onto the smoker with the head end facing the smoke box end. Cook for 1.5 – 2 hours until the chicken has developed a deep golden-brown bark and the internal temperature reaches at least 70 degrees (C). Remove from the heat and allow to rest slightly.
In a bowl combine the white sauce ingredients and mix together.
To serve, cut the chicken into portions and serve with the white sauce on the side.
This recipe pairs perfectly with the Texas Potato Salad.
