Smoked & Glazed Chicken

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Cook Time: 50 – 70 min Total Time: 1 hr 10 min

Today, you're going to learn how to make smoked and glazed chicken halves in your Keveri H Mini using Low & Slow Mode.

By using the H Mini Stone as a heat deflector and just about 1 lb of charcoal, you can create even, indirect heat for a slow smoke that leaves the chicken juicy and tender, with a beautifully caramelized exterior.

Here are the steps and tips to get it just right.

Serves 2 to 4 people

INGREDIENTS

1 whole chicken, split into 2 halves
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Barbecue sauce
Vinegar

WHAT YOU'LL NEED

Keveri H Mini
H Mini Stone
Lump charcoal
Aluminum foil
1 wood chunk for smoking
Basting brush

PREPARATION

Step 1

Set up your Keveri H Mini in Low & Slow Mode.

Wrap the H Mini Stone in aluminum foil to help keep it clean, then place it in the first position to create an indirect-heat cooking chamber.

Place the wood chunk over the lit charcoal to start generating smoke.

If you want to learn more about Low & Slow Mode or how to light your H Mini, check out the H MiniClass.

Step 2

With clean hands, split the whole chicken into two halves.

Step 3

Lightly coat the chicken with olive oil to help the seasoning stick.

Combine salt, black pepper, garlic powder, onion powder, and paprika to make the dry rub, then season both sides of the chicken.

A good trick is to keep one hand clean for handling the spice containers while the other touches the raw chicken. This helps prevent cross-contamination.

Step 4

Place both chicken halves on the top rack of the Keveri H Mini.

Smoke for approximately 45 to 50 minutes, until the outside develops a deep golden color and the seasoning has set.

Step 5

Prepare the glaze by mixing equal parts barbecue sauce and vinegar.

Brush the chicken generously with the glaze, then return it to the Keveri H Mini for another 10 to 20 minutes, depending on the color and doneness you're looking for.