The Perfect Father’s Day Meal: Rotisserie Smoked Chicken and Corn

They say the way to a man’s heart is through his stomach. That’s why I’m giving you all the details behind BBQing a fabulous smoked chicken and corn dinner. It’s the perfect – and most delicious – way to show your love this Father’s Day!

If you had a chance to check out my Father’s Day gift guide, you’ll know that I was excitedly awaiting the arrival of this Wood Chip Smoking Grill Gift Set for Aaron. He’s a total BBQ Master and to be honest, I’m the exact opposite – he always hogs it!

That’s why I knew he’d be especially surprised (and even a little impressed) when I not only gifted him this set, but whipped him up a meal with it, too!

I’ve teamed up with Cooking Gift Set Co. to bring you the recipes for my Father’s Day rotisserie apple wood smoked chicken and hickory smoked sea salt corn.

I’ve also included step-by-step instructions on how to use wood chips in your BBQ in case you’re new to smoking, just like I was! Seriously though, smoking is SUCH an easy way to elevate your BBQ game.

Here’s the details:

Rotisserie Apple Wood Smoked Chicken and Hickory Smoked Sea Salt Corn

Yields: One chicken and four ears of corn, enough to feed 2-4

Equipment: BBQ with rotisserie attachment, butcher’s string, meat thermometer, smoker box, apple wood chips, hickory smoked sea salt

Apple Wood Smoked Chicken

Ingredients

1 whole chicken
2 tbsp chicken rub
3 tbsp butter, softened

Preparation

1. Place one full box of apple wood chips into your smoker box and place the lid on top. For the sake of this recipe, keep the chips dry and avoid soaking them. Our ultimate goal is to smoke, not steam, the chicken. Plus, soaked chips can prolong the preheating time!

2. Place the smoker box on the cooking grate directly above the burner on your gas BBQ. Preheat the grill for 20-30 minutes on high (400-500°F) until smoke appears.

3. While the grill preheats, get the chicken ready. Remove any giblets. Mix the softened butter with the chicken rub to form a mixture and rub it under and over the skin. Earlier this year I came across the BEST chicken rub ever at our local Italian imports shop – I highly recommend it. We’ve stopped making our own since finding it!

4. Using butcher’s string, tie the legs together. Then place the rotisserie spit through the cavity of the chicken.

5. Once the grill has preheated and the smoke is established (you should see smoke rising from the back of the grill), turn the heat down to medium (around 350°F).

6. Affix the spit and cook rotisserie-style for 1.5 – 2 hours. Avoid lifting the lid as much as possible to retain the smoke.

7. The smoked chicken is finished cooking when the meat thermometer reads 160°F when inserted into the thickest part of the breast or 165°F in the thigh.

Hickory Smoked Sea Salt Corn

Ingredients

4 ears of corn
Butter
Hickory smoked sea salt

Preparation

1. Discard to corn’s husks and silk and soak the ears in water for 15-30 minutes.

2. Wrap each ear in foil. Place on the grill and cook for 8 to 10 minutes, turning them frequently.

3. You can tell the corn is done by pulling back the foil – the kernels will look plump, like they’ve been boiled.

4. Cool, then slather in butter and sprinkle with hickory smoked sea salt.

Smoking Tips

If this is your first time trying out wood chip smoking, I’ve got some great tips for you from Cooking Gift Set Co.

If your chips aren’t smoking…
Gradually turn up your heat until you begin to see smoke!

If your chips catch on fire…
That’s okay! Lightly extinguish the flame with a few tablespoons of water and turn down the heat of your grill.

If your chips turn black…
Don’t worry! Black chips are perfectly normal. You can continue using your chips for as long as they keep smoking. Remove pieces that have turned to ash to protect your meat from ash particles.

Thanks so much for stopping by to checking out my tasty smoked Father’s Day meal idea! I’m serving it alongside some fresh tossed salad and ending the meal with Aaron’s favourtie dessert – sticky toffee pudding. Enjoy, guys!