Sharps Roasthouse Two-Day Chicken

By KDHarmon

Ingredients

• 3-4 lbs chicken
• 1 lemon, juiced and zested
• 1/4 C extra virgin olive oil
• 8 cloves garlic
• 2 tsp basil
• 2 tsp thyme
• 1 tsp kosher salt
• 1 tsp brown sugar
• 1/8 tsp freshly ground black pepper
• 1/2 C fruitwood chips
• 1 C water
• 1 tsp garlic powder
• 1 tsp onion powder

Preparation

Step 1

Day One:
mix chips, water, garlic powder and onion powder. Cover and let sit.

Combine lemon juice, olive oil, garlic, basil, thyme, brown sugar, salt and pepper in blender and blend until smooth, about 1 minute.

Brush chicken liberally, including cavity. Place rind in cavity and then place chicken in plastic bag and refrigerate.

Day Two:
Light charcoal. Just before cooking, drain chips and place on well-lit coals. Remove chicken from bag. Squeeze out remaining liquid and brush over the chicken. Roast at 350 to 400 degrees with lid on for 1-1/2 hours or until hip joints reach 165 degrees.