Jake Harper
Smoking chicken is a popular way to add flavor and moisture to the meat. While it is common to use a smoker, it is possible to smoke chicken without one. Smoking chicken without a smoker typically involves using a simple wood plank to infuse a smoky flavor into the meat. This method is known as plank grilling and results in a mild smokiness that is less intense than what is achieved with a smoker. Plank grilling is a simple process that requires fewer steps and less time than traditional smoking. It is important to note that the type of meat used for plank grilling is crucial, as boneless chicken may not absorb much smoke flavor.
| Characteristics | Values |
|---|---|
| Chicken type | Boneless chicken breasts, bone-in chicken thighs, whole chicken |
| Temperature | 180-225°F, 250°F, 300-350°F, 350-400°F, 160°F, 165°F |
| Time | 1-24 hours, 3-4 hours, 35-45 minutes, 25-30 minutes |
| Brine | 4-24 hours, optional |
| Rub | BBQ rub, salt and pepper, vegetable oil, butter |
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What You'll Learn
Brining the chicken
Brining your chicken is a great way to infuse flavour deep into the meat and keep it juicy. It is also a good way to prevent the chicken skin from becoming rubbery, which can happen when the smoke dries out the chicken skin without cooking it at a high enough temperature to render the fat and make it crispy.
To brine a chicken, you'll need a brine made from water, salt, and sugar (if desired). You can also add extra ingredients like Tabasco sauce, garlic, onions, black peppercorns, or even pickle juice to add more flavour to your brine. Once you have your brine, dissolve the salt and sugar in the water in a deep pot or a gallon-size zip-top bag. Then, submerge the chicken fully in the brine and place it in the refrigerator. Allow the chicken to brine for at least 8-12 hours, or overnight. It might be necessary to place a plate or another heavy item on the chicken to keep it submerged.
After brining, remove the chicken from the brine and pat it dry with a paper towel. At this point, you can rub the chicken with vegetable oil or butter and your chosen seasoning or rub. You can also embed butter under the skin of the chicken for extra moisture. Then, the chicken is ready to be cooked.
It's important to note that brining is not necessary, but it can help prevent the chicken from drying out and add extra flavour. If you don't want to brine, you can simply season the chicken with salt and pepper, or your chosen seasoning, and cook it at a higher temperature to prevent the skin from becoming rubbery.
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Using a wood plank
Yes, it is possible to smoke chicken without a smoker by using a wood plank. This method, known as plank grilling or planking, is a simple way to infuse a mild smoky flavour into your chicken without the need for long cooking times. Here's a guide on how to do it:
Selecting the Right Wood Plank:
Firstly, choose the right type of wood for your plank. Different types of wood will impart varying flavours to your chicken. Applewood, for instance, releases a mild, sweet, and fruity aroma, complementing the subtle flavours of chicken. Cherry wood also offers a mild, sweet flavour, while pecan wood provides sweet undertones. Other options include maple, ash, hickory, and red cedar. You can find untreated, pre-sized planks at hardware and grocery stores, as well as BBQ accessory shops.
Preparing the Plank:
Before use, it is essential to soak the wood plank in water. This helps to prevent the plank from catching fire during the grilling process. It is also important to note that you should only use wood that you are sure is safe for grilling. Avoid using wood with unknown origins or treatments, as it may contain harmful chemicals.
Preparing the Chicken:
You can enhance the flavour of your smoked chicken by brining it before grilling. Brining improves the colour and moisture of the meat, making it more appetizing. After brining, let the chicken air-dry for about an hour. This helps the meat better absorb flavours from the wood smoke. You can also apply a dry rub or seasoning blend to the chicken before smoking.
Smoking the Chicken:
Place the soaked wood plank on your grill, ensuring it is clean and preheated to a high temperature. Put the chicken on the plank and keep the grill lid closed to retain smoke. Spray bottles of water can be used to extinguish any potential fires. The total cooking time for this method is approximately 25-30 minutes.
Temperature and Doneness:
To ensure food safety, use a meat thermometer to check the internal temperature of your chicken. The FDA-approved temperature for cooking chicken is 165°F (74°C). However, for optimal tenderness, aim for slightly higher temperatures: 170°F (77°C) for breast meat and 175-180°F (79-82°C) for thighs. The exterior of the chicken should have a golden-brown hue when properly smoked.
Remember, plank grilling will not produce the same intense smoke flavour as a smoker, but it is a simpler, quicker, and effective method for infusing your chicken with a mild smoky taste.
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Cooking temperature
Firstly, it is important to note that the cooking temperature will depend on the cut of chicken you are smoking. Smoking a whole chicken will require a different temperature to chicken wings, breasts, thighs, or legs. For example, chicken wings should be smoked at 425°F until they reach an internal temperature of 175°F, while chicken breasts should be smoked at a lower temperature of around 225°F for about an hour, or until the internal temperature of the thickest part of the breast reaches 160°F. Chicken thighs and legs can be smoked at a higher temperature of around 275°F for 45-75 minutes and 90 minutes, respectively, or until the internal temperature reaches 170°F.
If you are smoking a whole chicken, there are different methods and temperature ranges to consider. Some sources recommend starting at a lower temperature of around 180-225°F and then finishing at a higher temperature of 325-375°F to get the most flavor and the best texture. This method can take between 3-5 hours, depending on the size of your chicken, and you should always ensure the internal temperature reaches 165°F before removing it from the grill.
Another method is to smoke-roast the chicken at a higher temperature throughout. This involves ripping your smoker at 350-400°F, which will give the skin a nice crispness and a golden-brown color. You should split the whole chicken through the breast and splay it open, lightly oiling both sides and applying a rub or seasoning. Place the chicken breast side down for 35-45 minutes, and then flip it for another 35-45 minutes, or until the juices run clear when you pierce it with a knife.
It is also possible to smoke chicken without a smoker, using a grill or oven. In this case, you should aim for a temperature of around 180-225°F to get the best smoke flavor.
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Chicken preparation
Smoking chicken without a smoker is possible and can be done in several ways. One way is to use a simple wood plank to infuse the smoke flavour and make the grilling easy. This method is suitable for chicken thighs or breasts, preferably bone-in and with skin on. The wood plank should be soaked for about 30 minutes and patted dry before use. The chicken is then rubbed with olive oil and a dry rub or chicken rub is sprinkled on it. The chicken is placed on the plank and grilled on high heat for about 5 minutes until the plank starts to char. The heat is then turned down, and the chicken is cooked until an instant-read thermometer inserted into the thickest part of the meat reads 160°F (71°C). The chicken is then allowed to rest for about 10 minutes before serving.
Another way to smoke chicken without a smoker is to use a grill. This method is suitable for chicken breasts, preferably boneless. The chicken is placed directly on the grill grates and smoked for about an hour or until the internal temperature reaches 160°F (71°C). The chicken is then removed from the grill, tented with foil, and allowed to rest until the temperature reaches 165°F (74°C).
When smoking chicken, it is important to note that chicken is low in fat, so it can dry out at prolonged low temperatures. Therefore, it is recommended to smoke chicken at higher temperatures, around 300-400°F, to prevent the skin from becoming rubbery. Additionally, brining the chicken before smoking can help keep it moist, tender, and flavourful. The brine can be prepared with water, salt, sugar, and optional dried rosemary or thyme. The chicken is then soaked in the brine for 2 to 24 hours before removing, patting dry, and proceeding with the smoking process.
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Seasoning
Yes, it is possible to smoke chicken without a smoker. Smoking chicken without a smoker can be done on a pellet grill, gas grill, or charcoal grill.
A spice rub is a great way to add flavour to smoked chicken. A dry rub can be applied to the chicken anywhere from five minutes to five hours before smoking, and a wet brine can be injected into the chicken as it smokes. The purpose of a dry rub is to flavour the meat, whereas a brine is used to infuse the chicken with moisture and flavour.
A basic dry rub can be made with salt and pepper, but more complex rubs can be made with spices such as paprika, black pepper, garlic powder, onion powder, brown sugar, cayenne pepper, and chilli powder. Olive oil can also be added to the rub to create crispy skin.
If you want to brine your chicken, it can be soaked in a water brine or injected with a brine using a food syringe. A brine can be as simple as a mixture of salt and water, or more complex, like the brine used by Scheiding to win the Grand Champion at the Houston Livestock Show and Rodeo.
For best results, brine your chicken for 4-24 hours before cooking, and if using a dry rub, apply it to the chicken and leave it in the refrigerator overnight before cooking.
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Frequently asked questions
Yes, it is possible to smoke chicken without a smoker. You can use a simple wood plank to infuse a smoky flavour. However, plank grilling will not give you the intense smoke flavour a smoker does.
Plank grilling chicken takes way less time than using a smoker, only about 25-30 minutes of cook time in total.
It is recommended to use bone-in, skin-on chicken thighs. This is because boneless chicken cooks more quickly and won't pick up as much smoke flavour.
