Smoked Country Chicken Recipe

Smoked Country Chicken Recipe

Country Chicken goes wonderfully with mashed or French fried potatoes, coleslaw and peas.

Try smoking a mixture of onions and mushrooms in the last hour with the chicken for a nice side dish. Or slowly sauté smoked onions and mushrooms until translucent and tender. Add flour and chicken broth for a great tasting gravy.


One 1 to 1.5 kg (2 to 3lb) chicken quartered


500 Ml (2 c) apple vinegar

250 Ml (1 c) salad oil

5 Ml (1 tsp) white pepper

5 Ml (1 tsp) salt

15 Ml (1 tbsp) seasoning mix

15 Ml (1 tbsp) garlic powder

1 Egg


In a medium-sized bowl mix together marinade ingredients.

Place chicken in a shallow baking dish and pour marinade over top.

Cover and refrigerate overnight occasionally turning pieces of chicken.

Smoking Method:

Using Apple flavour bisquettes, bring your Bradley Smoker to about 100°C (220°F).

Remove chicken from marinade and place on racks in the smoker.

Making certain to use a meat thermometer, hot smoke chicken at between 100°C to 120°C (220°F to 250°F) until chicken is thoroughly cooked, approximately 2 to 3 hours.