or your preferred sections (thighs, wings, breast)
Whole black pepper
Step by step
Prepare the spices for the brine, slice the garlic thinly.
Mix the spices in 1.5 liters of boiling water until the salt dissolves, cool for 2-3 hours.
Cut the chicken along the breast with a knife.
Use kitchen scissors to split the chicken into two halves.
This step is optional, whole chicken requires more brine and a larger bowl.
Place the chicken halves in a bowl, cover with brine ensuring it's fully submerged.
Cover and marinate in the refrigerator for 12 hours.
Turn and move the chicken in the brine, then marinate for another 12 hours.
Remove the chicken from the brine, pat dry, and leave it to dry further for 2-3 hours.
Now you can smoke it in a classic smoker, but we were lucky enough to receive and test the new Ninja Woodfire smoker grill.
Prepare the grill: place a handful of pellets and set the tray for fat drainage.
Select the Smoker mode on the grill and start the preheating process.
Place the chicken skin-side up on the grill, close the lid to start smoking.
Adjust the temperature to 120 degrees and smoke for 2 hours. Check periodically for pellet refill.
After 2 hours, the chicken should be perfectly smoked and cooked. Brush with fat from the pan for added flavor.
Remove from the smoker and let it cool slightly.
Portion and serve with your favorite side dish or in sandwiches.
Enjoy your tender, delicious, and perfectly smoked chicken!