How long should I brine chicken before smoking?

Brine it in the fridge for 12 to 24 hours, making sure the chicken is fully covered. The longer the brine, the richer the flavour, and 24 hours gives the best results.

What internal temperature should hot smoked chicken reach?

Smoke it until the thickest part reaches 72°C (160°F) and the skin has taken on a rich dark colour, which takes 45 to 55 minutes. Then rest it, lightly covered, for at least 30 minutes.

How much applewood should I use in Charlie?

Just one applewood chunk. Charlie is airtight, so a little smoke wood goes a long way and too much can overpower the chicken. Place the bird high on the cooking rack, away from the direct flame, at 180°C (355°F).

What goes well with hot smoked chicken?

Serve it with slow-baked sweet potatoes and charred tenderstem broccoli. Matt Burgess's Blak Fire sauce on the side adds an extra hit of flavour if you have some to hand.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Hot Smoked Chicken

Name: Hot Smoked Chicken
Prep time: 30 min
Cook time: 55 min
Yield: 10
Cuisine: British
Ingredients: 1 whole chicken, 1.5 to 2kg; 70ml malt vinegar; 200ml light soy sauce; 8g ground pimento (or allspice); 300ml good lager; 300g caster sugar; 10g whole garlic cloves; 5g fresh thyme (or 1g dry thyme); 50g salt; 1 litre water; 500g ice; Applewood chunk for smoking; 150ml Blak Fire sauce, to finish

Matt Burgess calls this chicken Heihei Huri, or turning chicken. An overnight brine of malt vinegar, soy, lager and spices builds the flavour before applewood smoke adds another layer in Charlie. Spatchcocked and rested after cooking, it makes a generous smoky roast.

Mat BlakChef, Kai by matblak

Smoke

Prep30 minutes plus brining

Cook55 minutes

Serves10

DifficultyMedium

Method

Bring the malt vinegar, soy sauce, salt, sugar, pimento, thyme, lager and garlic up to the boil, then remove from the heat.
Add the ice and water to cool the liquid down quickly.
Place the chicken in the brine, ensuring full coverage, and leave for 12 to 24 hours in the fridge.
Remove the bird from the brine and spatchcock by cutting along both sides of the backbone with sharp scissors. Be careful not to cut through the chicken oysters.
Press down across the breasts to flatten the bird, ready for the oven.
Place the spatchcocked chicken on a cooking rack high in the Charlie Oven, away from the direct flame, for indirect cooking.
Hot smoke and roast for 45 to 55 minutes until the internal temperature reaches 72°C (160°F) and the skin has taken on a rich dark colour.
Remove from the oven and rest for at least 30 minutes, covered lightly.
Chop the chicken and divide 150ml Blak Fire sauce across the chicken to finish. Serve with slow-baked sweet potatoes and charred tenderstem broccoli.

More recipes

The cook

Mat Blak

Chef, Kai by matblak

Mat Blak (Matt Burgess) is a New Zealand Māori chef with over 30 years' experience, from Soho House and Gordon Ramsay's Maze Grill to Group Executive Chef at Caravan. He now runs his food consultancy, Kaiwhenua, makes the Blak Fire condiment and led Charlie Oven's Flavour Masterclass.

More recipes by Mat Blak

Frequently asked questions

How long should I brine chicken before smoking?

Brine it in the fridge for 12 to 24 hours, making sure the chicken is fully covered. The longer the brine, the richer the flavour, and 24 hours gives the best results.
What internal temperature should hot smoked chicken reach?

Smoke it until the thickest part reaches 72°C (160°F) and the skin has taken on a rich dark colour, which takes 45 to 55 minutes. Then rest it, lightly covered, for at least 30 minutes.
How much applewood should I use in Charlie?

Just one applewood chunk. Charlie is airtight, so a little smoke wood goes a long way and too much can overpower the chicken. Place the bird high on the cooking rack, away from the direct flame, at 180°C (355°F).
What goes well with hot smoked chicken?

Serve it with slow-baked sweet potatoes and charred tenderstem broccoli. Matt Burgess's Blak Fire sauce on the side adds an extra hit of flavour if you have some to hand.