Time to do a proper chicken! I have bought a cheap but good chicken stand from Amazon, so it was time to give it a test run. I really like the concept of cooking the chicken â€Âstanding upâ€Â, i.e. beer can style, but without the silly beer can.
I really like the combination of cinnamon and lemon with my chicken, so here’s what I did.
The Baste/Injection
Mix the juice from one lemon with homemade syrup. The syrup is made by mixing one tablespoon brown sugar with one tablespoon boiling water. Mix the water and sugar until it is completely dissolved, then pour it into the lemon juice.
The lemon and syrup. Pure lemon to the left. Brown sugar/hot water mixture to the right.

Brush or baste the chicken with the lemon/sugar mixture. Also inject the legs and chicken breasts with the fluid.
The raw chicken, injected, basted and dusted:

Dust the chicken liberally with some paprika, a bit of salt and lots of cinnamon. See picture above.
Action!
I fired up my kamado, and got it running at 220 deg F. It took me twice as long to get it running today, the outside temperature is 40 deg F, a bit chilly. Got the chicken in place, and smoked it with apple wood. I do like to run my grill at around 225 deg F for chickens also. I know many forum members prefer 325 deg F, but I like the lower temp.
About an hour and a half later the chicken was done. The smell is just incredible! Gotta love it.
The chicken on my grill. Looking good!

I did some broccoli in the oven (couldn’t fit it on my grill), and also made some Thai macaroni. I know, the combination of macaroni and thai flavors sound odd, but once in a blue moon I get some weird craving, so I did my macaroni with coconut milk and red curry paste. Turned out great.
Overall, the combination of apple wood and chicken is amazing. I think this chicken was the best one I’ve done to date. The smoke flavors from the apple wood and the lemon/cinnamon is a killer.
Nice bird!

I really can recommend this combo. Let me know if you try it.
I really like the combination of cinnamon and lemon with my chicken, so here’s what I did.
The Baste/Injection
Mix the juice from one lemon with homemade syrup. The syrup is made by mixing one tablespoon brown sugar with one tablespoon boiling water. Mix the water and sugar until it is completely dissolved, then pour it into the lemon juice.
The lemon and syrup. Pure lemon to the left. Brown sugar/hot water mixture to the right.
Brush or baste the chicken with the lemon/sugar mixture. Also inject the legs and chicken breasts with the fluid.
The raw chicken, injected, basted and dusted:
Dust the chicken liberally with some paprika, a bit of salt and lots of cinnamon. See picture above.
Action!
I fired up my kamado, and got it running at 220 deg F. It took me twice as long to get it running today, the outside temperature is 40 deg F, a bit chilly. Got the chicken in place, and smoked it with apple wood. I do like to run my grill at around 225 deg F for chickens also. I know many forum members prefer 325 deg F, but I like the lower temp.
About an hour and a half later the chicken was done. The smell is just incredible! Gotta love it.
The chicken on my grill. Looking good!
I did some broccoli in the oven (couldn’t fit it on my grill), and also made some Thai macaroni. I know, the combination of macaroni and thai flavors sound odd, but once in a blue moon I get some weird craving, so I did my macaroni with coconut milk and red curry paste. Turned out great.
Overall, the combination of apple wood and chicken is amazing. I think this chicken was the best one I’ve done to date. The smoke flavors from the apple wood and the lemon/cinnamon is a killer.
Nice bird!
I really can recommend this combo. Let me know if you try it.
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