Mayo-Rubbed Picnic Chicken
- 1 tablespoon mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 8 ounces beer or dry white wine
- Two 3 1/2 pound whole chickens
- 1/4 cup mayonnaise
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
The night before combine mayonnaise, chili powder, and salt in a small bowl. Stir in beer or wine slowly with the mayonnaise. With a kitchen syringe, inject about 1/2 cup of the liquid deep into the breasts and legs of each chicken in several spots.
In another small bowl, combine paste ingredients. Massage the chickens thoroughly with the paste, rubbing it inside and out, and working it as far as possible under the skin without tearing the skin. Place the chickens in a plastic bag and refrigerate overnight.
Bring smoker to temperature.
Remove chickens from refrigerator and let sit at room temperature for 30 minutes.
Transfer chickens to smoker, breasts down. Cook the chickens until legs move freely and internal temperature is 180 degrees F (3 1/4 to 3 3/4 hours) at 225-250 degrees F. Turn each bird breast up about half way through cooking time. Let the chicken sit for 10 minutes before slicing and serving.