Mexican Style Smoked Whole Chicken
Learn how to make a perfectly juicy smoked whole chicken marinated in an authentic Mexican chile salsa and smoked on a wood pellet grill using Kingsford's 100% Hardwood Pellets!
Servings: 10 People
Calories: 223kcal
Ingredients
- 1 Whole Young Chicken
- 2 Ancho Chiles
- 2 Guajillo Peppers
- 1 Tomato
- 1/4 White Onion
- 4 Cloves Garlic
- 4 Peppercorns
- 1 Clove
- 2 Bay Leaves
- 1/2 Cinnamon Stick
- 1 Tbsp Oregano
- 1 Tbsp Thyme
- 1/2 Tbsp Cumin
- 1/2 Tbsp Smoked Paprika
- 1/4 Cup Orange Juice
- 1/8 Cup White Vinegar
- 1/2 Stick of Butter
- 2 Tbsp Mayonnaise
- 2 Tbsp Mustard
- Salt to taste
Instructions
- Remove the seeds from the the dry Ancho Chiles and Guajillo Peppers and then boil for 10 minutes in water. Strain and set aside.
- Saute the chiles from the first step with the tomato, onion, garlic, peppercorns, clove, bay leaves, cinnamon stick, oregano and thyme in a frying pan with a small amount of oil for about 5-10 minutes.
- Add the ingredients from the previous step to a blender with the cumin, paprika, orange juice, vinegar and salt and blend until it is as smooth as possible. Set aside
- In a large bowl that is big enough for the whole chicken to fit, coat the chicken with butter, mayonnaise, mustard and salt.
- Add the marinade and make sure the inside and outside of the chicken is completely covered.
- Let it marinate for at least 3 hours, but preferably overnight in the refrigerator.
- Preheat wood pellet grill to 300 degrees F. Add the chicken, breast side up and cook until it reaches an internal temperature of 165 degrees F.
- Remove from the grill, and let rest for 10-15 minutes before serving.
Nutrition
Serving: 1Person | Calories: 223kcal | Carbohydrates: 8g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 115mg | Potassium: 366mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2475IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg
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