Smoked (non) Fried Chicken Recipe

Can fried chicken be cooked on the grill? Yes! (well, it’s not technically fried anymore). This healthy makeover utilizes indirect heat to cook the chicken, crisping up the skin nicely. Since it’s being done outdoors on a grill, smoke flavor (using wood chunks or chips) can be added – adding depth to the flavor profile. The grill provides a nice smokey flavor, so this recipe requires almost no seasoning (other than salt) and overall few ingredients.  (In the future, we’ll build on this recipe to add an even deeper flavor profile)

  • 1/2 tspn kosher salt per lb of chicken (for dry brine)
  • Panko bread crumbs
  • All-purpose flour
  • Whole Chicken – preferably with skin on – cut into 8-10 pieces (wings, legs, thighs, breasts)
  • 2 eggs – whipped for egg wash
  • Spray oil



1.) Dry brine the chicken: sprinkle chicken with salt and cover in fridge for at least 4 hours, as long as 48 hrs. This is a key step since no other seasoning will be applied to the chicken. The dry brine will allow the salt to penetrate deep into the chicken.
2.) After 4-48 hours, remove chicken from the fridge and pat dry
3.) Dip chicken in egg wash, then
4.) Coat chicken with mix of 2:1 ratio of Panko to All-purpose flour


5.) Grill indirect at 400 degrees (medium-high heat) until internal temperature reaches 165 degrees Fahrenheit. This may take 40-60 minutes. Half-way through, I usually spray with oil which adds a little fat to make sure crunchy external surface develops nicely.

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