SAVE $1.00 NOW

Moore’s Rosemary Smoked Chicken

Find the product


  • 1 whole chicken
  • 1 cup Moore's Teriyaki Marinade
  • 1 cup apple juice
  • 1 sliced lemon
  • 1 tbsp lemon zest
  • fresh rosemary sprigs
  • 2 tbsp fresh pepper
  • 2 tbsp sea salt
  • 2 tbsp garlic
  • 2 tbsp paprika
  • hickory and apple wood chips


  1. Mix spices together in shaker.
  2. Lift skin from chicken back and breast. Pour some of Moore's Teriyaki Marinade under skin. Pour remaining marinade in cavity of chicken.
  3. Shake spices under skin and in the cavity—enough for a good dusting.
  4. Repeat on surface of skin. Place chicken in plastic bag or container for 2 hours and refrigerate.
  5. After 2 hours place rosemary sprigs under skin and inside cavity.
  6. Set up grill or smoker for indirect grilling. Soak apple and hickory wood chips for 1 hour.
  7. After coals are hot, put wood chips on coals. Place chicken away from coals, turning every hour when adding coals and wood chips.
  8. Baste chicken with apple juice. Depending on temperature, chicken should be done in 3 hours.