I found the recipe for Philippines Grilled Chicken by DLFL under Recipes from around the World and looked good. Here is mine done on my Traeger pellet smoker.
I had two whole fryer chickens to cook and decided to do one for making chicken and noodles and one as Philippine grilled chicken for tonight`s supper. I spatchcocked them both and one went in the brine overnight; it was in for 11 hours.
I cooked down about two cups of the brine to use as a mop sauce but it was too salty for me. I made some from water, brown sugar, apple cider vinegar, soy sauce, dried garlic and onion flakes. I had some Zatarain`s yellow rice left for a side and sautéed some thin sliced carrots and green onions. I also had a loaf of take home and bake garlic bread to have.
I inserted a pat of butter under each breast on the chickens, and seasoned the unbrined one with Lawrey`s seasoning salt. They went in the fridge to dry about two hours before smoking.
I got them in my Traeger on smoke mode 175 deg. After 45 minutes I started to ease the temp up in 25 deg. increments until I was at 300 deg. I mopped the one with some melted butter and the brined one with my sauce twice during the cook. I went to 325 deg. for about the last 15 minutes. They were both done after a total of 1 hour 45 minutes.
I tented them with foil and made my carrots and heated up the rice. I did the carrots and onions in a skillet, med. high, in some butter, added about a teaspoon of sugar when they were getting soft then some soy sauce. This took about 10 minutes.
I served my wife a breast and I had a leg and thigh. We both had a slice of the garlic bread and butter.
The chicken was moist and tender, pretty tasty. I liked the carrots done this way, quick and easy to make.
The Garlic bread
Chickens ready to smoke
Chickens are done
My Plate
Smokin Don
