Smoked Chicken and Roasted Vegetables

Smoked Chicken and Grilled Vegetable

Smoked Chicken

  • 1 whole chicken, preferably organic

  • A barbeque with a cover

  • Powdered ginger

  • Garlic powder

  • Soy sauce

Smoked Chicken

Since you are smoking the chicken you will need to create a drip pan to go under the chicken.  Place a piece of heavy duty aluminum foil in the center of the bottom grate.  Fashion sides and heap the charcoal around the foil. 

  •  Prepare the chicken by rinsing under running water and patting dry. 
  • Bathe the chicken in soy sauce.  If salt is a problem, Bragg is a safe alternative. 
  • Rub the skin of the chicken with plenty of garlic powder and ginger. 
  • When the coals are ready, place the chicken on the grill breast side down and close the cover.  
  • I usually pour the liquid left in the dish over the chicken. 
  • As the breast begins to brown, turn the chicken, breast side up.  Chicken is done when the skin is golden brown crispy. 
  • This will take as long as the size of your chicken and fire.

Roasted Vegetables

Vegetables In Baking Pan
  • Try roasting a variety of vegetables: eggplant, Brussels sprouts, zucchini (yellow and green), tomatoes, peppers, asparagus, and even carrots. 
  • Prepare the vegetables by cutting them in even pieces. 
  • Oil a baking pan and season the vegetables with a variety of herb and spices, i.e. cinnamon, basil, onion and garlic powder, thyme, etc.  
  • You can even add bread crumb and/or grated cheese. 
  • Finally, splash a bit more olive oil on the vegetables and put in hot oven about 375 degrees. 
  • Watch the vegetables until you can figure how long it takes for each kind of vegetable to cook. 

Sometimes I roast two different vegetables at a time and the hot oven warms the house at the same time.  Experiment!      

By

Phyllis Mallah

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