SMOKED CHICKEN RECIPES: 2025

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 !