HOW TO SMOKE CHICKEN RECIPE

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CHINESE SMOKED CHICKEN RECIPE

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.

PINE-SMOKED CHICKEN RECIPE

PINE-SMOKED CHICKEN RECIPE
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 !

CHICKEN AND SMOKED SAUSAGE GUMBO

CHICKEN AND SMOKED SAUSAGE GUMBO
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 !

SMOKED CHICKEN BREAST SALAD












SMOKED CHICKEN BREAST SALAD

SMOKED CHICKEN RECIPE INGREDIENTS
  • 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
SMOKED CHICKEN RECIPE INSTRUCTIONS
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.

OVEN SMOKED 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.

ORANGE VINAIGRETTE:

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.