The chicken gets its flavour from a brine and glaze, both of which feature liquid smoke. The combination of the two results in a juicy, succulent bird with great flavour and crispy amber skin. And, since it makes use of an oven rather than a smoker, anyone can make this tasty bird without any special equipment. (That’s not entirely true; you will need a syringe, but those are much cheaper than a smoker.)
Check out the link below for measurements and step-by-step instructions. The recipe requires a small amount of butchery for a more evenly cooked bird, but if you know how to use a knife it’s nothing you can’t handle.
Smokerless Smoked Chicken [ChefSteps]