Smoked Country Chicken Recipe

Smoked Country Chicken Recipe

Country Chicken goes wonderfully with mashed or French fried potatoes, coleslaw and peas.

Try smoking a mixture of onions and mushrooms in the last hour with the chicken for a nice side dish. Or slowly sauté smoked onions and mushrooms until translucent and tender. Add flour and chicken broth for a great tasting gravy.


  • One 1 to 1.5 kg (2 to 3lb) chicken quartered


  • 500 ml (2 c) apple vinegar
  • 250 ml (1 c) salad oil
  • 5 ml (1 tsp) white pepper
  • 5 ml (1 tsp) salt
  • 15 ml (1 tbsp) seasoning mix
  • 15 ml (1 tbsp) garlic powder
  • 1 egg



  1. In a medium sized bowl mix together marinade ingredients.
  2. Place chicken in a shallow baking dish and pour marinade over top.
  3. Cover and refrigerate overnight occasionally turning pieces of chicken.

Smoking Method

  1. Using Apple flavour bisquettes, bring your Bradley Smoker to about 100°C (220°F).
  2. Remove chicken from marinade and place on racks in smoker.
  3. Making certain to use a meat thermometer, hot smoke chicken at between 100°C to 120°C (220°F to 250°F) until chicken is thoroughly cooked, approximately 2 to 3 hours.