When you have kids sometimes things get funny names that just stick. This is the case with “Smokey Chicken” and “Fireplace Bread” the origins of which are lost in time. When I cook chicken indirectly on the charcoal grill it is “Smokey Chicken” and when I grill bread on that same grill it becomes “Fireplace Bread.” When I lit the grill my son was beside himself with excitement. He loves “Smokey Chicken” and decided that we should have it at least once a month. I guess it’s been too long since I last did this. Note: you can use the chicken remnants to make “smokey chicken stock” :).
3/4 tsp kosher salt per pound of chicken
freshly ground pepper
if you’d like finely chopped herbs (best if slipped under the skin)
Apply to the chicken preferably 24-48 hours in advance. This is essentially Zuni Chicken cooked on the grill. Pull the chicken from the fridge about an hour in advance and put some wood (I like hickory) in water. About 20-30 minutes before cooking time fire the hard charcoal grill and drain the water from the wood. When lit put the coals on either side of the grill keeping the center free of coals. Place the chicken in the middle and put some of the wood on the coals and cover. Hopefully you have a temp of 350-450. Cook for 45 minutes to 1 1/4 hours depending on the heat and size of the chicken until done. You may want more wood chips to get more smoke and you may need to add charcoal if you are roasting for longer than 45 minutes. Let the bird rest for goodness sakes while you flatten out the coals and cook the bread.
peeled garlic clove
Brush the bread lightly with olive oil. When ready grill to desired doneness. As soon as you can handle it rub one side with the peeled garlic clove to desired level of garlic is achieved. Sprinkle with salt to taste. Best to dip in any juices on the plate or with chopped fresh tomatoes from the garden!