Smoked Chicken with Cold-infused Herb and Whiskey Butter Veins

Smoked Chicken with Cold-Infused Herb & Whiskey Butter Veins

Flavors built into the muscle fibers so every bite tastes seasoned from the inside out.

Concept

Instead of rubbing or saucing the outside, we inject a cold, whipped butter loaded with fresh herbs, smoked salt, and a splash of peaty whiskey directly into the chicken’s muscle seams before smoking.
As it cooks low and slow, the butter slowly melts through the meat — so when you slice it, you see “flavor veins” running through the white meat like marbling in a ribeye.

Ingredients (1 whole chicken)

Chicken

·  1 whole chicken, spatchcocked and cut into halves

·  1 tbsp kosher salt

·  1 tsp coarse black pepper

·  1 tsp smoked paprika

·  ½ tsp ground fennel seed

·  Or 2 tbsp of BBQ Beautiful Base Layer

Cold-Infused Butter

·  ½ cup unsalted butter, very cold

·  1 tbsp finely chopped fresh sage

·  1 tbsp finely chopped thyme

·  1 tsp smoked Maldon salt (or other flaky smoked salt)

·  1 tsp cracked black pepper

·  1 tbsp Islay scotch whisky (or other smoky whiskey)

Method

1.     Season Skin – Mix salt, pepper, paprika, and fennel. Pat chicken dry and season the skin lightly — no heavy rub to keep skin crisp and butter flavors dominant.

2.     Make Cold-Infused Butter –

o   Mash butter with herbs, smoked salt, pepper, and whiskey.

o   Roll into a log, wrap in parchment, and freeze for 20 minutes until firm but not rock solid.

3.     Inject the Butter –

o   Cut butter into thin strips.

o   Using a narrow boning knife, make small incisions into the breast, thigh, and drum muscles.

o   Slide butter strips into the muscle (like larding a roast).

o   You want them deep enough so they melt through the meat, not just under the skin.

4.     Smoke –

o   Preheat smoker to 250°F with oak + apple wood.

o   Smoke until breast reaches 165°F and thighs 175°F.

o   Rest 15 minutes before slicing.

5.     Serve – No sauce needed — the butter has already basted every fiber of the meat from the inside out.

Flavor Experience

·  First bite: delicate herb perfume, faint whiskey smoke

·  Juicy from edge to center thanks to internal butter veins

·  Skin stays crisp because no sugar or wet glaze touches it

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