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Try This Smoky Split Chicken with “Automatic Brine”

You’ll enjoy this recipe from Sundays with Sophie.

By Bobby Flay with Emily Timberlake; Inspiration from Sophie FlayPublished: Aug 22, 2023

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smoky split chicken with “automatic brine”

Ed Anderson

The aroma of chicken cooking outdoors is one of my favorites. I may have to create a cologne out of it at some point. It's the smell of slowly cooking crispy skin combined with the smokiness of the wood-burning grill that gets your neighbors to come by to say hi. I use the term “automatic brine” or “automatic marinade” to signify that there's no waiting time before you cook. Just hit the chicken with brine and get started.

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Yields:: 4 serving(s)

Ingredients

3 c.
apple wood or cherry wood chips
2
(1 1/2-pound) bone-in, skin-on chicken halves

Automatic Brine

1/2 c.
apple cider vinegar
1/4 c.
honey
1/2 tsp.
celery seeds
3/4 tsp.
cayenne pepper
2 tsp.
smoked paprika
2 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper

To Finish

1 tbsp.
neutral oil, such as avocado or canola
Kosher salt and freshly ground black pepper
2 c.
apple juice
4
garlic cloves, lightly smashed
Pantry Barbecue Sauce, for serving

Directions

1. Step 1Soak the wood chips in cold water for 1 to 2 hours. Remove the chicken from the refrigerator 30 minutes before grilling, to take the chill off.
2. Step 2Make the automatic brine: In a small bowl, combine the vinegar, honey, celery seeds, cayenne, paprika, salt, and black pepper.
3. Step 3To finish: Use the tip of a sharp knife to poke holes throughout the chicken. Brush the chicken halves all over with the neutral oil and season with salt and pepper. In a heavy medium disposable pan, combine 1 cup water, the apple juice, and garlic.
4. Step 4Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked wood chips over the coals. Put the disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and close the lid of the grill to heat well. Put the chicken halves skin side down on the grill, directly over the hot coals, and cook, covered, until golden brown and the skin is lightly crispy, 8 to 12 minutes. Flip and cook on the second side until lightly browned, 4 to 6 minutes.
5. Step 5Move the chicken to the cooler side of the grill, over the pan of liquid. Liberally brush with some of the automatic brine. Put the lid of the grill on and open the vents on top halfway. Cook until the chicken reaches an internal temperature of 160°F, 1 hour to 1 hour 30 minutes, turning the chicken and brushing it with the brine every 15 minutes. Add additional briquettes as needed to keep the internal temperature of the grill between 225°F and 250°F and add additional water to the pan of steaming liquid if it is running low.
6. Step 6Once the chicken is fully cooked, brush it one last time with the brine, then flip it so that it is skin side down and move it directly over the coals to cook until the skin is charred in spots, about 5 minutes.
7. Step 7Transfer the chicken halves to a platter and allow them to rest for 10 minutes before serving with the barbecue sauce.

Variation: Cooking on a Gas Grill

Put the soaked wood chips into a smoke box or onto a large piece of heavy-duty foil. Fold the foil over the wood chips and seal the edges of the foil to make a packet. Use the tip of a knife or kitchen shears to poke several vents in the top. Lift up the grates on the right side of the grill and place the packet directly on the heat source of the grill, then return the grates.

Close the lid and turn the heat for the right side of the grill to medium-high until you start to see smoke coming out of the grill, about 20 minutes. Cook the chicken as directed in steps 4 and 5, adjusting the heat as needed to maintain an internal grill temperature between 225°F and 250°F and adding additional water to the steaming liquid if it is running low.

Once the chicken is fully cooked, transfer it to a baking sheet and turn the left side of the grill to medium-high. Once the left side of the grill is hot, brush the chicken a last time with the brine and flip it so that it is skin side down and grill until the skin is charred in spots, about 5 minutes.