Smoked Chipotle Brown Sugar Chicken with Green Veggies

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It’s summer time, which means it’s grilling time, and what better way to kick off the grilling season than with some smoked chicken. We’ve never smoked anything before, so this was truly an experiment, but a fun one at that. The Garlic Chipotle & Savina Rub, Paprika Smoked Sweet and brown sugar created the perfect combination of spicy and sweet. Smoking the chicken resulted in a tender, juicy and flavorful meat that any seasoned griller would be proud to claim. The process does take some time, but it is well worth the wait.

Smoked Chipotle Brown Sugar Chicken



Clean and dry the chicken. Cut out the backbone using kitchen utility sheers. The back is the side with the tail. Flip it over, and using the heel of your hand, press down on the breastbone to flatten. Then, flip it over again to pull out the cartilage.

Combine the dry ingredients and then rub/pat the mixture on the chicken, both sides. Cover with plastic wrap and refrigerate for 3 hours (up to 3 days).

Set grill to low (235-250 degrees). If using a gas grill, place hickory chips in the smoking box (replace every 45 minutes). Place chicken on the grill and cook until 160 degrees, internal temperature (approx. 1 hour per lb.)

 Greens and Asparagus


  • 1 leek, chopped
  • 1 medium onion, chopped
  • 1 bundle asparagus, chopped
  • ½ bunch turnip greens, stems removed, sliced
  • 1 tbsp. butter
  • 1 tbsp. olive oil


Sauté vegetables in butter and olive oil. Cover, stirring occasionally until softened, approximately 10 minutes.


Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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