The Secret to Extra Juicy Smoked Chicken? - Versatile Salt Koji & Herb Marinade

A smoky, herb-infused whole chicken marinated in salt koji for unbeatable juiciness and digestive health benefits.

CONTENTS

• About This Recipe

• Recipe Overview

• Nutrition & Gut Health Benefits

• Ingredients

• Instructions

• Recipe Notes

• Serving Suggestions

• Final Thoughts

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ABOUT THIS RECIPE |

This recipe transforms a simple whole chicken into a gut-friendly feast by marinating it with salt koji and herbs for 6 hours. Smoking adds incredible depth of flavor, but you can also make it on a BBQ grill or in the oven. Paired with seasonal vegetables, this dish is high in protein, rich in fiber, and perfect for meal prep.

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RECIPE OVERVIEW |

• Prep Time: 6 hrs (marinating) + 15 mins

• Cook Time: 2.5–3 hrs

• Total Time: ~6.5 hrs

• Equipment Needed: Smoker or BBQ grill (or oven), meat thermometer

• Difficulty Level: Intermediate

• Suitable For: Gluten-free, dairy-free

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NUTRITION & GUT HEALTH BENEFITS |

• Chicken: High-protein, supports gut microbiome through amino acids.

• Salt Koji: Enzymes tenderize meat, boost umami, and aid digestion.

• Herbs: Anti-inflammatory, antioxidant, gut-lining supportive.

• Vegetables: Fiber + prebiotics to feed good bacteria.

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INGREDIENTS |

Salt Koji & Herb Marinade (adjust the amount below to make total 10% of chicken weight)

• 3 Tbsp salt-koji

• 1 tsp grated garlic

• 2 Tbsp chopped rosemary & thyme

• 3 Tbsp olive oil

• Juice of ½ lemon

Chicken

• Whole chicken (1 bird)

• ½ lemon

• Fresh herbs (rosemary, sage, etc.)

Vegetables

• Zucchini

• Asparagus

• Tomato

• Shiitake

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INSTRUCTIONS |

1. Wash chicken, pat completely dry (or refrigerate uncovered for half a day).

2. Rub marinade over skin and under the skin evenly.

3. Cover and refrigerate for 6 hours.

4. Lightly wipe off marinade before cooking.

5. Stuff the chicken cavity with fresh herbs and half a lemon. 

6. Smoke at 250°F for 2.5 hrs or until internal temp reaches 162–165°F.

7. Rest chicken for 20–30 mins.

8. Grill vegetables while chicken rests. For tomatoes, cut tops, rub with salt koji & garlic, then grill.

9. Serve with lemon wedges, squeeze before eating.

Asparagas, tomatoes, shiitake, and zucchini on a plate for BBQ

Salt koji and herb marinade mix

Hiyashi chuka with smoked chicken

Smoked chicken and grilled vegetables on a plate

Grilling vegetables in a smoker

A whole chicken with salt koji and herb mix and lemon

Caesar salad with smoked chicken

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RECIPE NOTES |

• Drying chicken before marinating prevents a soggy texture.

• Always check the internal temperature before serving.

• Don’t have a smoker? Use a BBQ grill or oven instead  — it’s just as delicious!

• Leftovers are kept for 5 days in the fridge.

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SERVING SUGGESTIONS |

• Pair with grilled seasonal veggies.

• Use leftovers in Caesar salad, cold noodles, or sandwiches.

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FINAL THOUGHTS |

This Salt Koji & Herb Whole Chicken Smoked is more than a main dish — it’s a gut-loving recipe that’s versatile, flavorful, and nourishing. Salt Koji Turns Smoked Chicken Into Perfection. A perfect centerpiece for your next BBQ or dinner party!