Prep Time: 20 - 30 minutes
Cook Time: 90 - 150 minutes
- 3-5 chicken pieces or whole chicken, rinsed and patted dry with paper towels
- 1 tbsp. packed brown sugar
- 1½ tbsp. fresh ground Sea salt
- 1 tbsp. of Sriracha hot sauce
- 1/2 tsp. freshly ground black pepper
Prepare Kamado for smoking (set to 200°F - 250°F) – allow 20-30 minutes.
In small bowl combine sugar, salt, and pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours or as long as 6 hours.
Add 3-5 Mesquite or Hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking, set lava stone on heat hanger bracket, and close lid until ready to add meat.
Place chicken skin side down on top grill surface or if using a whole chicken, place belly down or use the Vision Grills roaster.
Slow cook 1½ to 2½ hours until thermometer inserted in thickest parts reads 160-165°F for a breast and 170-175°F for a thigh/leg. Breast will be finished grilling before thighs and legs.
Remove from grill, cover with foil, and allow to sit 5-10 minutes before serving.
Recipe by Vision Grills.