Zesty & citrusy flavored chicken that is brined in a buttermilk brine. This easy-to-make recipe is great for weekend BBQ's or the perfect family dinner.
Remove giblets from inside of roaster chicken and rinse bird with fresh water.
Add brine ingredients in a turkey roaster bag and add chicken to brine. Brine chicken for 6-12 hours in the refrigerator.
Once finished brining, remove chicken and dry with paper towels. Tie the legs together with butcher twine. Coat with olive oil or butter. Make sure to get both sides of the bird and in between the skin and breast meat.
Season bird with rub seasoning everywhere you put olive oil or butter.
Lay chicken directly on grill rack breast side up and smoke for 1:15 minutes at 225°F. Turn up temperature to 350-400°F and cook until the internal temperature is 165°F when checked with an instant read thermometer.
Let rest 10-15 minutes and serve.
Notes
Make sure to finish the cook at a high temperature to achieve a nice crispy skin.
Fruit woods impart the best smoke flavor on chicken.
Use multiple temperature probes to get the most accurate internal temp readings.
Tie the legs together prior to cooking to prevent overcooking.