PREPARATION: 

PREPARE THE BRINE

In a medium saucepan, combine 4 cups water, kosher salt, brown sugar, dry poultry brine mix, and coriander, and bring to a boil. Once the salt and sugar have dissolved add 4 cups of cold water, and 2 cups of ice.

Meanwhile, in a small food processor, or by hand, finely chop garlic and scallions, and stir into brine mixture. Pour brine into a large bowl, add lemon slices, and place in the refrigerator until it has cooled.

BRINE THE CHICKEN

Once the brine has cooled, submerge the chicken breast down, and refrigerate for at least 4 hours or up until 24 hours.

PREPARE PANKO CRUMB COAT

In a 4-cup bowl, mix the panko, parmesan, herb spices, paprika, granulated garlic, onion powder, and melted butter. Mix well and set aside.

APPLY THE CRUMB COAT

Remove the chicken and pat dry. Place the chicken on a sheet foil that is large enough to cover it.

Brush the chicken with ranch dressing then use a fine mesh strainer to sprinkle flour on all of the sides.

Brush the chicken with egg wash then pat the parmesan panko crumbs, using the foil to firmly press the crumbs to the skin. Allow the chicken to sit 20 minutes then prepare the grill.

PREPARE THE GRILL

For Smoker: Set your smoker to 325°F indirect heat, and add 3-4 Cowboy Cherry or Pecan Wood Chunks. Once the smoke turns from gray to blue, and the heat has stabilized, place the chicken, on a rack over a drip pan. Rotate the chicken one time during the first hour. Partially cook the chicken, until the internal temperature of the thigh is 140°F., about 1.5 hours. Then increase the grill temperature to 400°F., and cook the chicken until the internal temperature of the breast reaches 165°F. Remove chicken from the grill, and let it rest 20 minutes before slicing.

For Pellet Grill: Set the temperature to 325°F. Fill the hopper with Cowboy Charcoal & Hickory Barbeque Pellets, and smoke the chicken, on a rack over a drip pan, using indirect heat for 1.5 hours. Rotate the chicken at least once until during the first hour. Once the chicken thighs internal temperature reaches 140°F. increase the grill’s temperature to indirect 400°F., and cook for 30 minutes. Once the chicken breast reaches an internal temperature reaches 165°F., remove it from grill and let it rest 20 minutes.

For Gas Grill: Fill a smoker box, with about 2 cups of Cowboy Cherry Wood Chips, and place over the hottest burner. Set the grill for indirect 325°F heat, and move smoker box over to a cooler burner. Smoke the chicken for 1.5 hours, or until the internal temperature of the thigh is 140°F. Increase the temperature of the grill until the breast internal temperature reaches 165°F.

TO SERVE: Let chicken rest 20 minutes before serving. Serve with on a platter of roasted or grilled vegetables with chimichurri.

Chefs Notes

1.     Foil line a drip pan, for easy clean up and less flair ups.

2.     It is important to set your prepared chicken on the counter for 30-40 minutes before placing it on the grill. Once a 5 pound chicken took 3 hours to cook because it came straight from the refrigerator.

3.     If you need a quicker cook on the chicken, then spatchcock it before applying the crumb coat. 

4.     The cooking time changes slightly based on the size of your chicken and the specific grill you're using!

5.     If you don’t have ranch dressing it is not a critical ingredient and can be omitted. By the way, I used refrigerated homestyle ranch dressing.