Hawaii's Gold Macadamia Smoked Chicken
1 whole chicken (about 4 pounds)
Simple Brine Mixture (see below)
2 foil packets Oils of Aloha Macadamia Smoke Chips
1/4 cup Oils of Aloha Hawaii’s Gold Macadamia Oil
Freshly ground pepper
SIMPLE BRINE MIXTURE
1 gallon warm water
1/2 cup Hawaiian salt
1/2 cup sugar
1/4 cup soy sauce
1/4 cup Oils of Aloha Hawaii’s Gold Macadamia Oil Rinse chicken and place in brine mixture for 4 hours or overnight. Remove from brine and pat dry with paper towels. Place on a baking sheet and refrigerate, uncovered, for at least 30 minutes to dry while you prepare the grill. Add smoke chips to the grill and let it heat until it reaches at least 250°F, about 15 minutes. Remove the chicken from the refrigerator. Rub it all over with macadamia oil and season lightly with Hawaiian salt and pepper. Let it sit at room temperature for about 10 minutes. Place chicken cooking grate over the drip pan (not over the lighted charcoal). Cook according to the directions of the smoker you are using. Cook until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh. Cooking time depends on temperature of the smoker. Makes 4 servings.
DIRECTIONS FOR THE BRINE MIXTURE:
Pour the warm water into a container that is twice the volume of the water. Stir in all of the remaining ingredients and blend until salt and sugar have dissolved, allow brine to cool to room temperature. Place chicken in brine, cover and refrigerate for 4 hours to overnight. Drain and pat chicken dry with paper towels.