SMOKED CHICKEN RECIPES

PINE-SMOKED CHICKEN RECIPE

We are always enthusiastic about a good ceremonial burning. This quick-smoked grilled chicken can be prepared in no time, making it ideal for a family meal after trimming the tree.

You must find a use for those branches you trimmed from the base of your tree, correct? It is puzzling why people do not utilize pine boughs more often to enhance the flavor of their grilled dishes. While it is true that the boughs can catch fire (which we find thrilling), they also provide a delightful resiny aroma to whatever they come into contact with.

This recipe begins in the oven and concludes over a dying charcoal fire, just warm enough to activate that pine smoke.

Cook to Cook: Since this chicken is completely cooked before it is placed on the grill, you can prepare it a day in advance. After roasting the chicken, keep it loosely covered in the refrigerator. Allow it to reach room temperature before grilling.

Wine: Seek out a moderately rich New World Chardonnay, preferably one with a hint of oak or less than 14 percent alcohol (which is an indicator of light oak aging).

Serve it hot or warm. For leftovers, this chicken is excellent in salads, particularly with dried cranberries.

1. In a shallow dish, mix the wine, vinegar, garlic, sugar, and liquid smoke with salt and pepper. Reserve one third of this mixture in a storage container. Add the chicken to the remaining marinade in the dish, ensuring the pieces are well coated. Cover and refrigerate for 4 to 6 hours.

2. Preheat the oven to 350ºF. Transfer the marinade to a small bowl. Pat the chicken dry and arrange the pieces in a shallow roasting pan. Roast for 30 minutes, frequently basting with the marinade. The breast should reach 165ºF on an instant-read thermometer. Remove the chicken from the oven, and either set it aside while preparing the grill or refrigerate it for up to 24 hours.

3. Heat the coals in an outdoor grill until they are coated in grey ash, or preheat a gas grill to medium-high. Distribute the coals evenly. Introduce the pine boughs, and position the rack accordingly. If the boughs ignite, cover them with the grill lid and allow the flames to extinguish before placing the chicken on the grill. (Smoke is necessary, but flames are not.)

4. Capitalize on the smoking boughs by promptly placing the chicken on the grill. Cover it and cook, turning and basting occasionally with the marinade you reserved. The chicken should develop a brown and crispy exterior and reach an internal temperature of 170ºF. This process will take approximately 10 to 15 minutes. Arrange the chicken on a serving platter, adorn it with pine boughs, and serve it hot or warm.

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SMOKED CHICKEN RECIPE INGREDIENTS

1 c. dry white wine
1/4 c. sherry wine vinegar
5 lg. garlic cloves, coarsely chopped
1 med. onion, coarsely chopped
1 tbsp. brown sugar
Salt & freshly ground pepper
1 (3 1/2 lb.) chicken, cut into 8 pieces
4-5 fresh pine boughs

SMOKED CHICKEN RECIPE INSTRUCTIONS

Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times. Preheat oven to 350 degrees. Drain marinate into small bowl.

Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade. Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals.

Set grill 4" above coals, let coals burn about 20 minutes. Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down...enjoy it ! Cool. Enjoy the PINE-SMOKED CHICKEN RECIPE !!!

PINE-SMOKED CHICKEN RECIPE VIDEO :

CHICKEN AND SMOKED SAUSAGE GUMBO

Crafted from tender chicken thighs, zesty smoked sausage, and a rich, caramelized roux, this chicken and smoked sausage gumbo recipe is the heartwarming dish you’ve been seeking to honor Mardi Gras or whenever you desire something indulgent and soothing.

Describing this chicken and smoked sausage gumbo recipe as merely delicious would be a significant understatement, particularly with the inclusion of a caramelized roux and smoked meat. This Cajun gumbo is brimming with delectable ingredients such as juicy chicken, flavorful smoked sausage, the essential trio of vegetables, and a comforting, rich broth. Allow it to simmer until it is infused with deep flavors, resembling a warm embrace in a pot.

Is there any other dish that should be consumed on Mardi Gras? Not in my household. I will savor multiple bowls of chicken gumbo and imagine I’m in New Orleans, thank you very much. Well, perhaps these Cajun shrimp deviled eggs as well.

A Dark Roux Gumbo Recipe

The true essence of a quality gumbo lies in the dark brown roux; a mixture of flour and fat cooked until it reaches a brown, toasty hue. The roux not only contributes immense flavor but also serves as a thickening agent to create a robust broth.

Achieving the perfect toast without burning it requires some skill. You must be bold enough to continue cooking until the flour is browned to the brink of madness, when you might think it’s ruined—but no—it’s just right.

This serves as an excellent base recipe; you can incorporate shrimp or diced okra along with the other vegetables and a sprinkle of gumbo filé powder (dried and ground sassafras leaves) at the end if you can find some.

There is ample stew here to cater to a gathering for a relaxed holiday celebration. Prepare it up to three days in advance and store it in the refrigerator (it improves as it sits), then all you need to do is reheat and serve.

Let us prepare this Chicken and Smoked Sausage Gumbo Recipe!

Before you start, please read the recipe in its entirety. The complete list of ingredients and instructions can be found in the recipe card below.

Begin by browning the chicken. Similar to my recipes for braised chicken thighs with sausage and chicken cacciatore, we initiate this gumbo by browning the chicken. Generously season the chicken with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil, canola oil, or sunflower oil over medium-high heat. Add the chicken pieces to the hot oil and cook until both sides achieve a dark golden brown color. Remove the chicken pieces from the pot.

Next, add the flour and prepare the roux. Sprinkle all-purpose flour over the fat remaining in the pot from browning the chicken and cook the roux mixture until it reaches a dark brown hue, akin to dark chocolate. Stir continuously with a wooden spoon to avoid burning at the bottom of the pot.

Proceed to sauté the vegetables: Incorporate the onion, green bell peppers, and celery, cooking until they become tender.

Simmer the mixture: Stir in the chicken broth, bay leaves, cayenne pepper, and Worcestershire sauce. Reduce the heat to a barely simmering state. Add the sausage and chicken, and cook until the mixture thickens and develops a rich broth, which should take about 2 hours.

To serve, ladle the gumbo into bowls alongside steamed rice and garnish with additional chopped green onions.

How long can gumbo be frozen? Gumbo can be stored in the freezer for up to 6 months. To freeze, ladle the cooled gumbo into an airtight container or freezer bags and seal them tightly. Lay the bags flat in the freezer until they are frozen, then store them upright. To thaw, place in the refrigerator overnight, then reheat on the stove or in the microwave until warmed through.

How long can gumbo be frozen? Gumbo can be stored in the freezer for a maximum of 6 months. To freeze it, pour cooled gumbo into an airtight container or freezer bags and seal them securely. Lay the bags flat in the freezer until they are frozen, then store them upright. To thaw, place in the refrigerator overnight and then reheat on the stove or in the microwave until heated through.

Fully caramelized and toasted roux

A bowl of gumbo beside a pot filled with gumbo

What To Serve With Gumbo

Steamed white rice is a must when serving this delightful gumbo recipe, but potato salad is also a popular choice. I always provide a bottle of hot sauce as well.

While not traditional, my crock pot brown rice pairs wonderfully with this gumbo, as does my favorite rosemary-cheddar cornbread. Would you like some dippers to soak up the flavorful broth? You might consider my whole wheat green olive bread or rosemary-fennel focaccia.

Perhaps a green vegetable suits your taste better? Consider my easy blanched broccoli with garlic, kale salad with maple-tahini dressing, broccolini with red onions, or roasted Brussels sprouts.

So You Enjoy Hearty Meals?

Welcome to the club! Here are some additional favorites:

Notes

Serving suggestions: I highly recommend enjoying this gumbo with a splash or two of hot sauce. It not only adds a touch of heat but also vinegar that is essential for balancing out the richness of the broth.

Roux: Stir the roux constantly with a wooden spoon to cook it evenly and prevent the flour from burning on the bottom of the pot.

Make-ahead/Freezing: The gumbo can be made up to 5 days in advance and kept in the fridge or transfer to an airtight container and frozen for up to 6 months. Thaw overnight in the fridge before reheating.

Chicken: Keep the chicken thighs whole or remove and shred the meat.

SMOKED CHICKEN RECIPE INGREDIENTS

1 (2 1/2 to 3 lb.) chicken
Pinches of salt, garlic powder, and cayenne pepper
1 c. onions, chopped
1 c. bell peppers, chopped
3/4 c. celery, chopped
1 1/4. flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. smoked sausage (kielbasa or Polish sausage)
1 tsp. minced garlic
Hot rice

SMOKED CHICKEN RECIPE INSTRUCTIONS
Rub both sides of cut up chicken pieces with salt, garlic powder, and pepper. Let sit for 30 minutes. Mix onions, peppers, and celery. Put flour, salt, garlic powder, and pepper in a plastic bag. Add the chicken pieces and shake. Save 1/2 cup of the flour mixture.

Heat 1 1/2 inches of oil in a large fry pan. Add chicken and fry until brown on both sides, 5-8 minutes each side. Remove chicken and drain on paper towel. Pour hot oil and pan drippings into a glass measuring cup.

Return 1/2 cup of the oil to the skillet. Over high heat, whisk in the reserved flour mixture. Cook and stir about 4 minutes, until dark in color. Remove from heat and add vegetables; stir until mixture stops darkening. Return pan to low heat and cook while stirring until vegetables soften, about 5 minutes.

Bring chicken stock to a boil in a large Dutch oven. Add the vegetable mixture by spoonfuls, whisking between each addition. Return to a boil, remembering to whisk constantly. Bring to a simmer. Slice and add the smoked sausage. Simmer uncovered about 45 minutes, stirring often in the last 8-10 minutes.

Bone the chicken pieces and dice the meat into bite size pieces. When gumbo has simmered 45 minutes, stir in the chicken. Add salt and pepper to taste. Serve immediately. If serving as a main course, scoop 1/3 cup cooked rice into a soup bowl, circle with about 1 1/4 cup gumbo. If serving as an appetizer, spoon 1 heaping teaspoon cooked rice into a cup, covering with 3/4 cup gumbo. Serves 6 as the main dish or 10 as an appetizer....enjoy it !

CHINESE SMOKED CHICKEN RECIPE

SMOKED CHICKEN RECIPE INGREDIENTS

6 tbsp. soy sauce
3 tbsp. hoisin sauce (or catsup)
2 tbsp. dry white wine
1 green onion, chopped
1 tbsp. brown sugar
1 tbsp. finely minced ginger
1 tsp. liquid smoke flavoring
1 cooking bag
1 (3 3/4 lb.) chicken
Green onions, sliced
Steamed rice

SMOKED CHICKEN RECIPE INSTRUCTIONS

Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally. Preheat oven to 350 degrees. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour and 15 minutes.

Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately. Cool. Enjoy the CHINESE SMOKED CHICKEN RECIPE !!!

CHINESE SMOKED CHICKEN RECIPE VIDEO :

Smokey Herbed Chicken Thighs

A great recipe for great smoked chicken...

INGREDIENTS

8 chicken thighs
2 tsp salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp garlic powder
2 pkgs foil wrapped apple wood

INSTRUCTIONS

Mix spices and herbs well. Season all surfaces of the thighs, including the skin, using all of the herb mixture. Allow the thighs to rest for at least one hour before gas grill smoking. Place the thighs in the gas grill, and smoke at 225 to 250 degrees. After one hour, turn and rearrange the thighs, and add the other package of wood. Check the temperature of the thighs after two hours…thighs are done at 180 degrees. Continue gas grill smoking until the thighs are done. It will take from two to five hours, depending on the grill temperature, weather conditions, and size of the thighs. If you want to be really decadent, brush a little melted butter on the hot smoked chicken thighs right before serving! Enjoy! tea-smoked-chicken recipe...

Smokey Herbed Chicken Thighs Video :

Smoked Jamaican Jerk Chicken

Smoked Jamaican Jerk Chicken Recipe

SMOKED CHICKEN INGREDIENTS:

One whole white onion, chopped
Six green onions, chopped
Two Jalapeno peppers, chopped
One Scotch bonnet pepper(or Habanero), seeded
Two teaspoons salt
Two teaspoons chopped garlic
One and one-half teaspoons allspice
One teaspoon dried thyme
One teaspoon dried oregano
One teaspoon ground cumin
One teaspoon black pepper
One-half teaspoon nutmeg
One-half teaspoon cinammon
One-quarter teaspoon ground cloves

INSTRUCTIONS

Add all ingredients to a blender and process until smooth. If the mixture is too thick, add just enough water to loosen it up. Rub the jerk seasoning all over the chicken, letting it marinate at least 4 hours, and better yet, overnight, before smoking it until tender. The smoked chicken recipe is ready to serve....!

Smoked Jamaican Jerk Chicken Video:

Fantastic Bourbon Smoked Chicken

Fantastic Bourbon Smoked Chicken

Ingredients

2 quarts water
9 tablespoons bourbon, divided
1/4 cup packed dark brown sugar
3 tablespoons kosher salt
2 quarts ice water
1 tablespoon black peppercorns
1 tablespoon coriander seeds
3 bay leaves
3 garlic cloves, peeled
1 small onion, quartered
1 small Fuji apple, cored and quartered
1 lemon, quartered
1 (4-pound) whole chicken
2 cups applewood chips
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon butter, melted

Preparation

1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.

4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.

5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving. Enjoy it !

Mom's Smoked Salmon Fried Rice

Mom's Smoked Salmon Fried Rice

Ingredients

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil,
divided 2 eggs, beaten
1/2 onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
1/2 cup frozen peas salt and
freshly ground pepper, to taste

Directions

Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper. Enjoy !