Before the BBQ experts grill me, let me say I know how to smoke food and this is not true smoking, but it is much quicker and easier and still provides some great flavor.

Now that I’ve taken care of the disclaimer, let me share with you my way of smoking chickens on the grill with minimal set up or prep time.

Supplies you’ll need:

Foil pans (larger enough to fit under chickens and small enough to fit on grill and shut lid)

Wood chips I like hickory, but mesquite or apple would work fine

Fruit (oranges, lemons, limes, apples)

Chickens

Fresh Rosemary

Salt

Pepper

Paprika

Clean your chicken and pat dry. Take the citrus and slice thin to have enough pieces to fit under breast skin. Cut remaining citrus plus the apples into chunks.  Place one orange slice under the skin of each breast. Depending on the size also put a slice of lime and lemon under skin as well. Take a sprig of rosemary and put into cavity of bird. Then add a couple chunks of apple, orange, lime and lemon and put inside cavity. All remaining fruit, along with wood and additional rosemary should be put into foil pans. Season skin of chicken with salt, pepper and paprika.

Bring foil pans to grill and place on first rack. Have heat on medium. Fill the pans with water after on grill (it’s much easier than trying to carry filled with water!) Close lid and allow water to get hot. This will start releasing the flavors of the wood and fruit. Then place your chickens on the rack above the pans. 4lb chickens should take about 1-1/2 to 2 hours to cook. Check the internal temperature and make sure it’s at 165 degrees and juices run clear. Remove, from grill, remove fruit slices from under skin, slice and serve. When pans on grill are cooled down, dispose of.

Almost done. Yum!

A moist, flavorful chicken every time! Please share your suggestions or thoughts.