Smoked Korean BBQ Chicken
Transform a whole chicken into a succulent smoked masterpiece. Each bite delivers a harmonious blend of smokiness and sweet-savory goodness.
Ingredients
- 1 REP Whole Chicken
- 1 cup Happy Prairie Korean BBQ
- ⅓ cup Mayo (preferably avocado based)
Directions
- Pat Chicken dry with paper towel and set aside on a tray.
- Put mayo in a bowl and add 1/3 cup Happy Prairie Korean Barbecue Sauce as a dipping sauce.
- Brush Happy Prairie Korean Barbecue sauce over all sides of the whole chicken separate the skin on the breasts and rub some of the sauce between the skin and the chicken breasts as well.
- Place in a smoker set at 225 degrees for 4-5 hours or until the internal temp is 170 degrees. Brush with the remaining Korean BBQ sauce every hour or so. Note: Can also be baked in the oven at 400 degrees for 1 hour, or until internal temp is 170 degrees.
- Serve with the Dipping Sauce.
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2 x 16oz Ground Beef
2 x 10oz Ribeyes
2 x 8oz Chicken Breasts
5-6 x Pasture Raised Chicken Thighs (approx. 2lbs)
1 x 16oz Sliced Hickory Smoked Bacon
2 x 16oz Breakfast Sausage
3 x Beefstix (original, jalapeño, honey bbq)
Listed weights are an average and may vary slightly.
For more info on each cut, visit their product pages.
$185.00
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