Smoked Lemon-Oregano Chicken

Name: Hähnchen Zitrone-Oregano geräuchert
Total time: 3 h
Ingredients: 40 g Meersalz (für Lake); 20 g Zucker; 10 g Frischer Oregano; 30 g Zitrone in Scheiben; 10 g Knoblauchzehen; 3 g Schwarzer Pfeffer ganz

BrinePoultryHot SmokingEasy3-5 hrs82-85 °C110-130 °CCherry + Beech

Whole chicken or chicken pieces are brined in a fresh Mediterranean lemon-oregano herb brine and then gently hot-smoked. The brine ensures particularly juicy meat and an aromatic herbal note, while cherry wood smoke adds a fruity depth. A classic recipe that is simple and always impresses.

Ingredients(for 1 kg)

Sea salt (for brine)40 g

Sugar20 g

Fresh oregano10 g

Lemon in slices30 g

Garlic cloves10 g

Whole black pepper3 g

Instructions

Prepare brine and brine chicken

15 minutes + 8-12 hours

Fully dissolve salt and sugar in 1 liter of cold water. Add lemon slices, garlic, oregano, and peppercorns. Fully submerge the chicken in the brine and refrigerate.

Drying

1-2 hours

Remove chicken from brine, rinse with cold water, and pat thoroughly dry. Place on a rack and let dry uncovered in the refrigerator to allow the surface to absorb smoke better.

Smoking

3-5 hours

Preheat smoker to 110-130 °C and add cherry and beech wood. Place chicken on the grate and smoke until a core temperature of 82-85 °C is reached in the thickest part of the thigh.

Pro Tip

After brining, let the chicken dry uncovered in the refrigerator for 1-2 hours – this creates better smoke adhesion and a nicer crust.

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