Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lee's hickory smoked lemon pepper chicken. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lemon pepper, garlic parmesan, & hickory smoked bbq! I Appreciate all the love and support! John McLemore shows you how to make Smoked Lemon Pepper Chicken.

Lee's Hickory Smoked Lemon Pepper Chicken is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Lee's Hickory Smoked Lemon Pepper Chicken is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook lee's hickory smoked lemon pepper chicken using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lee's Hickory Smoked Lemon Pepper Chicken:

1. Prepare 4-5 Lb Young Hen
2. Prepare as needed Kosher Salt
3. Prepare as needed Lemon Pepper Seasoning
4. Prepare as needed Soaked Hickory Wood Chips

The perfect dinner for a busy weeknight. Add the zesty lemony and black pepper chicken to your salads, wraps or just tear it, eat it and go! Prepared with citrusy-lemon and black pepper, it's so full of zest, we put it in the name. Lemon Pepper Chicken is an American favorite!

Instructions to make Lee's Hickory Smoked Lemon Pepper Chicken:

1. Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt, and repeat with Lemon Pepper Seasoning. Place uncovered in refrigerator skin side up, for 24 hours. This is called dry brining. Note: "Do not use regular iodized table salt!"
2. Next day take out the chicken and bring it up to room temperature. Do not re-season the chicken. Meanwhile prepare your smoker or grill for cooking. I shoot for a smoking temperature of 250 degrees or a little warmer, up to 300 degrees.
3. When ready place chicken skin side down and start cooking.
4. After about 1 hour flip chicken skin side up. Continue cooking until the breast meat is around 160 -165 degrees internal temperature. You really need a digital meat thermometer for this. A 5 lb hen generally takes me 1.5 hours give or take a few.
5. When finished remove and lest rest at least 30 minutes before carving. You and your family will very much enjoy. Message me with any questions. Note: The big advantage to spatchcocked chicken, is that there is more dark meat exposed to the heat. Therefore it cooks faster and the dark and white meat, are generally done at the same time.

It's super easy to make and only requires a handful of ingredients, one being a seasoning called lemon pepper. It's a zesty, peppery seasoning that goes great on a wide variety of dishes. Try it with my Quick and Easy Skillet Lemon Chicken or my Easy. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again. If you throw chicken into a pan with salt and pepper and bake it for forever, of course it's going to be terrible.

So that’s going to wrap it up for this exceptional food lee's hickory smoked lemon pepper chicken recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!