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RECIPE
5 INGREDIENTS10 STEPS1hr 25min

Smoked Half Chickens with a Spicy Peach BBQ Sauce

5.0
3 Ratings
Smoked half chickens can’t get easier than this recipe. With a Spicy Peach Glaze brushed on at the end, these smoked half chickens have a great sweet, spicy, smoky flavor that is hard to beat.
Smoked Half Chickens with a Spicy Peach BBQ Sauce Recipe | SideChef
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Smoked half chickens can’t get easier than this recipe. With a Spicy Peach Glaze brushed on at the end, these smoked half chickens have a great sweet, spicy, smoky flavor that is hard to beat.
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr 25min
Total Time
$1.58
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/4 cup
Killer Hogs The A.P. Rub
1 1/4 cups
Killer Hogs BBQ Rub
1/2 cup
Peach Boucan Sauce
2 Tbsp
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Nutrition Per Serving

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CALORIES
370
FAT
14.4 g
PROTEIN
31.5 g
CARBS
27.9 g

Cooking Instructions

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Step 1
Prepare ceramic smoker or other bbq grill for indirect cooking at 275 degrees F (140 degrees C).
Step 2
Place Tyson® Whole Chickens (6 lb) on cutting surface breast side down. Remove backbone by making cut down each side. Make another cut through middle of breast bone continuing through skin separating the chicken into 2 halves.
Step 3
Season both sides of each chicken half with Killer Hogs The A.P. Rub (1/4 cup) followed by a light coat of Killer Hogs BBQ Rub (1/4 cup) .
Step 4
Add a couple chunks of pecan wood to the hot coals.
Step 5
Smoke chicken for 1 hour then insert meat probe into thickest part of breast. Set the thermometer alarm for 160 degrees F (70 degrees C).
Step 6
Combine the Peach Boucan Sauce (1/2 cup) , Killer Hogs BBQ Rub (1 cup) , Butter (2 Tbsp) in a small sauce pan over medium heat. Stir to combine, about 5 minutes.
Step 7
When internal temperature reaches 160 degrees F (70 degrees C) in breast, brush warm glaze over the each chicken half.
Step 8
Continue to cook until internal temperature reaches 165 degrees F (75 degrees C) in breast and 175 degrees F (80 degrees C) in thigh. Juice should run clear.
Step 9
Remove from smoker and rest for 15 minutes before serving.
Step 10
Serve and enjoy!
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Nutrition Per Serving
Calories
370
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
124.1 mg
41%
Carbohydrates
27.9 g
10%
Fiber
4.5 g
16%
Sugars
13.8 g
--
Protein
31.5 g
63%
Sodium
3207.6 mg
139%
Vitamin D
--
--
Calcium
1.2 mg
0%
Iron
8.1 mg
45%
Potassium
1.2 mg
0%
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