Barbecue Lemon Chicken

A whole chicken is smoked with potatoes and shallots, then finished with a rich lemon-butter sauce. Fresh thyme and pickled capers add both a pop of color and flavor to the sauce. This dish is perfect on its own or served alongside cooked buttered noodles.

Smoking the lemons adds a bright and slightly unusual flavor to this classic dish. The lemons are smoked alongside the chicken, then you add as little or as much fresh squeezed juice as you like. If you have any leftover lemons, try making smoked lemonade!

This recipe uses small red potatoes, also known as “new” or waxy potatoes. They have tender skin and hold together well after being cooked. You can use other root vegetables, like chopped parsnips or carrots, or even Brussels sprouts if you like.

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Two halves of raw chicken are nestled amongst chopped red potatoes.

Nestle the dry-brined chicken in the shallots and chopped potatoes before smoking.

Looking down onto smoked chicken, cut into pieces, nestled amongst cooked chopped potatoes and shallots.

Though this dish is easy to make, and relatively hands-off, the end result is quite impressive and very flavorful.

Halves of raw chicken in a foil baking pan.

Sprinkle the chicken with a generous amount of salt and allow to dry brine in the refrigerator over night.

A close up of a smoked chicken half nestled in chopped red potatoes.

Once the chicken is cooked, use the drippings and additional chicken stock to create a rich sauce with smoked lemon and butter.

Barbecue Lemon Chicken Recipe

A whole chicken is smoked with potatoes and shallots, then finished with a rich lemon-butter sauce.

Course Dinner

Cuisine Global

Difficulty Seasoned

Method Casserole

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 853kcal

Author adminsaffron

Equipment

foil pan
smoker
applewood chunks

Ingredients

salt and pepper, to taste
4 pound (2kg) whole chicken, halved and backbone removed
Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
1 pound (1/2kg) small red potatoes, chopped
2 shallots, peeled and sliced
3 lemons, halved
1 cup chicken stock
2 sprigs fresh thyme
1 tablespoon grated Parmesan cheese
2 tablespoons butter, cut into small pieces
2 tablespoons capers
salt and pepper, to taste

Instructions

Sprinkle a thin layer of salt onto both sides of the halved chicken, about 2 teaspoons per half. Leave overnight in the fridge for the dry brine to take effect.
Preheat a smoker to 300 degrees F (150 degrees C). Toss in a couple of apple wood chunks to get some smoke.
Sprinkle the chicken with some rub. Place the chicken, diced potatoes, and shallots in the foil pan.
Place the foil pan and lemon halves in the smoker. Smoke for about 1 hour or until an internal temperature of 165 degrees F (75 degrees C) is reached.
Remove the chicken with a slotted spoon and keep warm while you finish the sauce.
Pour the liquid from the foil pan into a saucepan. If you don’t have enough liquid, use some chicken stock to create about 1 ½ cups (12 ounces|750ml) of liquid. Add the thyme and simmer the liquid until it is reduced by half.
Add a heaping tablespoon of grated Parmesan cheese. Stir with a whisk until the cheese has dissolved. Whisk in the cold butter.
Tip: Cut the butter into small pieces and add a bit at a time so the sauce thickens.
Just before you serve, add some juice from a smoked lemon and the capers. Taste and adjust the amount of lemon to your liking. Some people like it really lemony others mild. Season to taste with salt and pepper.
Cut the chicken and arrange on a plate. Add the potatoes and shallots. Pour the sauce over the chicken. Garnish with a sprig of thyme and serve.