Recipe: Mango Tango Chickens (smoker)

MANGO TANGO CHICKENS

2 (3 1/2-pounds each) whole chickens
10 tablespoons mango-flavored or other very fruity vinegar
2 tablespoons butter, room temperature
1 medium onion, cut in thin wedges
Fresh tarragon sprigs
FOR THE DRY RUB:
3 tablespoons dried tarragon
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons ground black pepper

1. At least 3 hours before - and up to the evening before - you plan to smoke the chickens, mix dry rub ingredients in a small bowl. In another bowl, combine 2 teaspoons of dry rub with the fruity vinegar.

2. With a kitchen syringe, inject vinegar mixture deep into breasts and legs of each chicken in several spots. Massage chickens thoroughly, inside and out, with butter, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, rubbing inside and out and over and under the skin. Place chickens in a plastic bag; refrigerate for at least 2 hours.

3. Bring smoker to its appropriate cooking temperature. Use apple or cherry wood for smoke.

4. Remove chickens from the refrigerator. Insert onion wedges equally into the cavities of both birds; add a few tarragon sprigs. Let chickens sit at room temperature for 30 minutes.

5. Transfer the chickens to the smoker, breast-side down. Cook until legs move freely and the internal temperature is 180 degrees, about 3 1/4 to 3 3/4 hours at a cooking temperature of 225 degrees to 250 degrees. Turn each bird breast up about halfway through cooking time. Let chickens sit for 10 minutes.

6. Remove onions and herb sprigs; discard. Slice chickens. Arrange chicken pieces on a platter; garnish with additional tarragon sprigs; serve.

Tip: If you plan to smoke whole chickens frequently, invest in a vertical roasting stand, which can be found in cookware stores. The upright position helps the chicken cook evenly and eliminates the need for turning. Because the metal stand conducts heat, you will be able to cut the cooking time slightly.

Source: Sublime Smoke by Cheryl and Bill Jamison