Lee's Hickory Smoked Lemon Pepper Chicken
Lee's Hickory Smoked Lemon Pepper Chicken

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lee's hickory smoked lemon pepper chicken. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

John McLemore shows you how to make Smoked Lemon Pepper Chicken. John is the President/CEO of Masterbuilt and the author of three best-selling cookbooks. Lemon pepper, garlic parmesan, & hickory smoked bbq!

Lee's Hickory Smoked Lemon Pepper Chicken is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Lee's Hickory Smoked Lemon Pepper Chicken is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lee's hickory smoked lemon pepper chicken using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. Make ready 4-5 Lb Young Hen
  2. Make ready as needed Kosher Salt
  3. Make ready as needed Lemon Pepper Seasoning
  4. Prepare as needed Soaked Hickory Wood Chips

I'm from south tx so we're full of mesquite here. If you know how to use it It's perfect for steak and chicken. That being said, I prefer oak for longer smokes like brisket, ribs, pulled pork, etc. #lemon pepper chicken #gluten free #lemon #pepper #chicken #roasted chicken #food. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again.

Steps to make Lee's Hickory Smoked Lemon Pepper Chicken:
  1. Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt, and repeat with Lemon Pepper Seasoning. Place uncovered in refrigerator skin side up, for 24 hours. This is called dry brining. Note: "Do not use regular iodized table salt!"
  2. Next day take out the chicken and bring it up to room temperature. Do not re-season the chicken. Meanwhile prepare your smoker or grill for cooking. I shoot for a smoking temperature of 250 degrees or a little warmer, up to 300 degrees.
  3. When ready place chicken skin side down and start cooking.
  4. After about 1 hour flip chicken skin side up. Continue cooking until the breast meat is around 160 -165 degrees internal temperature. You really need a digital meat thermometer for this. A 5 lb hen generally takes me 1.5 hours give or take a few.
  5. When finished remove and lest rest at least 30 minutes before carving. You and your family will very much enjoy. Message me with any questions. Note: The big advantage to spatchcocked chicken, is that there is more dark meat exposed to the heat. Therefore it cooks faster and the dark and white meat, are generally done at the same time.

If you throw chicken into a pan with salt and pepper and bake it for forever, of course it's going to be terrible. I know this sounds obvious, but it's what so many people trying to "eat healthy" do. John McLemore shows you how to make Smoked Lemon Pepper Chicken. John is the President/CEO of Masterbuilt and the author of three best-selling cookbooks, "DADGUM… Add the zesty lemony and black pepper chicken to your salads, wraps or just tear it, eat it and go! Prepared with citrusy-lemon and black pepper, it's so full of zest, we put it in the name.

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