There’s nothing quite like a perfectly seasoned and smoked chicken! This recipe for Spyki smoked chicken heightens the senses with a mouthwatering blend of bright Asian seasoning, light sweetness of Spicy Candied Teriyaki (Spyki), and a subtle hint of cherry wood smoke. Be sure to brine for 6-8 hours before if possible for maximum flavor.



Brine Ingredients

    • 1 gallon water
    • 1 cup salt
    • 1/2 cup soy sauce
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For the brine

Combine all brine ingredients in a large pot and bring to a boil. Remove from heat and allow to cool to room temperature. Add your chicken (completely submerge the chicken in the brine), and brine for 6-8 hours.

Remove chicken from brine after 6-8 hours and rinse under cold water. Dry chicken thoroughly with paper towels. Once dry, your chicken is ready to cook.  

Seasoning and Smoking

Light up the smoker, giving the coals about 20 minutes to fully heat up. While the coals are heating, brush your bird all over with a generous coating of olive oil. Next, pour your seasoning over the bird and rub it into the chicken using your hands. Season to your preference–we thoroughly coat the bird in seasoning. We use about 4-5 tablespoons of seasoning for a medium size bird. 

Once your smoker has heated up, place your seasoned bird in the center of the grill and close the lid. Next, take your smoker chips and load them into the firebox. We used cherry wood chips that we had soaked in water before hand. If soaking your chips, be sure to shake them out a bit before sprinkling them into the firebox. 

Maintain a temperature of 225 – 250 degrees Fahrenheit for an optimal smoke (the closer to 225, the better). Let cook at this temperature for about two hours.

After two hours, open the grill and brush the bird lightly with Elda’s Kitchen Spyki Cooking and Grilling Sauce. We coat the surface of the bird (without flipping) lightly with the sauce to add a bit of sweetness. Close the lid and let smoke for another two hours.

After four hours of total cooking time, check your bird’s internal temperature (this is best done in the thicket part of the thigh). Once your bird reaches and internal temperature of 165 degrees Fahrenheit, remove it from the smoker. Let cool a bit and enjoy!