My Beer Can Smoked Chickens

My Beer Can Smoked Chickens

Smoked Chicken Recipe Ingredients
  • 2 whole chickens
  • 3-4 cloves garlic
  • A few cans of beer( 2 for the chickens, rest for you!)
  • A good chicken rub (I use Emerald's chicken Rub, Stubbs BBQ rub is also great)
  • paprika
  • lemon pepper seasoning
Smoked Chicken Recipe Instructions

Wash and pat dry the Chickens
Rub chickens generously inside and out with the rub, gently separate the skin and get rub in there as well and sprinkle with Lemon pepper and alittle paprika
Drink 1/2 of each beer, you only want the beers 1/2 full (and I cut open the top alittle with some pliers)
smash a couple of cloves of Garlic and drop into beer cans
Place Chickens onto beer cans
Put on Smoker and cook at approx. 225-250 degrees for about 3 hours
In the water pan I put water, alittle soy sauce, a touch af balsamic Vinegar and alittle liquid Smoke....

Bobby Flays 16 Spice Smoked Chicken

Bobby Flays 16 Spice Smoked Chicken

Smoked Chicken REcipe Ingredients
  • 1 T. ground cinnamon
  • 1 T. ancho chili powder
  • 1 T. pasilla chili powder
  • 1 T. ground cumin
  • 1 T. ground coriander
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1 t. ground ginger
  • 1 t. ground cloves
  • 1 t. ground fennel seed
  • 1 t. ground allspice
  • 1 t. chili de arbol powder
  • 2 T. brown sugar
  • 1 T. kosher salt
  • 1 T. coarsely ground black pepper
  • 1/2 t. cayenne pepper
  • 1 (3-4 lb.) chicken
  • 1 c. applewood or hickory wood chips, soaked in water for 10 minutes
Smoked Chicken Recipe Instructions

Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. (I used a smoker. If you are using a smoker, do it as you normally would.)
Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. (I used a smoker box.) Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature of about 350 degrees. (Again, if you use a smoker, just do it as you would normally.)
Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees, using an instant-read thermomenter, about 2-2 1/2 hours. ( know the drill by this time...if you use a smoker, just do it as you would normally.) Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
NOTE: I like to use the "beer can" technique on this instead of the Bobby Flay directions. I use one of those stands that holds the can inside of it and the chicken fits over top - the device just makes the chicken more stable on the smoker or grill. Anyway, I empty out half of a regular, full-sugar Coke and add a couple of tablespoons of the spice mixture into the can. I also rub some of the spice mixture BETWEEN the skin and the breast of the chicken as well as all over the outside of the skin on all surfaces of the chicken. This technique makes the chicken even juicier and spicier and delicious-ier(?)!

Smoked Chicken Sandwich

Smoked Chicken Sandwich

Smoked Chicken Recipe Ingredients
  • 4-1/2 cups diced smoked chicken
  • 1-1/2 cups diced celery
  • 2-1/4 cups diced sweet onions
  • 2-1/4 cups dried tart cherries chopped
  • 1 cup basil fresh minced
  • 2 cups mayonnaise
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper ground
  • 1 teaspoon orange zest
  • 3 tablespoons orange juice fresh
Smoked Chicken Recipe Instructions

Place all ingredients in mixing bowl then stir gently until well combined. Refrigerate until ready to prepare sandwiches...enjoy the smoked chicken recipe sandwich !
Smoked Chicken Recipes: smoked-lemon-chicken.

Smoked Lemon Chicken

Smoked Lemon Chicken Recipe

Smoked Chicken Recipe Ingredients:

* 1 whole chicken
* 1/2 cup lemon juice
* 1 tablespoon salt
* 1 whole lemon pealed
* 1 cup bread crumbs
* 2 cloves garlic
* 2 teaspoons black pepper
* 1 teaspoon tarragon
* 1/2 cup fruit wood chips

Smoked Chicken Recipe Instructions:
Clean chicken, removing anything inside. Rub with lemon juice and salt. Mix bread crumbs with garlic, pepper, tarragon. Stuff chicken to 1/3 full and add whole lemon. Add remaining stuffing. Let sit in refrigerator for 2 hours. This can be cooked either in a smoker or on a grill rotisserie. If
smoking, prepare smoker with fruit wood chips and add chicken when coals are 80% white, and cook for 2-3 hours. If grilling, preheat grill with fruit wood chips, place chicken on rotisserie rod and cook on grill for 1 to 1-1/2 hours. The smoked chicken recipe is ready to serve....enjoy it !


  • 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
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.


  • 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
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 !


  • 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
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 !



  • 1 tbsp. butter
  • 3/4 c. pecan halves
  • 1 1/2 qt. mixed salad greens, washed and crisped
  • 4 smoked chicken breast halves, chilled
  • Orange Vinaigrette
Melt butter in frying pan over low heat. Add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. Pour onto paper towels to drain. Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.

Cut each half-breast in slanting slices 1/4 inch thick. Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.


Pour 4 tablespoons liquid smoke into a 5 to 6 quart pan. Set a perforated or wire rack in the pan. Arrange 4 half breasts in a single layer on rack and tightly cover the pan. Bake in a 350 degree oven until food tests done, 20 to 25 minutes until white in center. Breasts should be boned and skinned.


In a bowl, combine 1/4 cup orange juice, 2 tablespoons white wine vinegar, 2 tablespoons salad oil, 1 tablespoon thinly slivered or shredded orange peel (colored part only), 2 teaspoons honey, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarsely ground pepper.
Smoked chicken recipes: herbed-smoked-chicken-recipe.