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...
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....!
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 !
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 !
In a heated wok add oil and when the oil is smoking add sausages, bacon, onion and garlic. Stir-fry the mixture and after 2 minutes add in the cooked rice and season with salt and pepper. Blend the rice and pea and carrot add oyster sauce and mix well. Before serving the fried rice blend in the sesame oil. Top with green onion. Enjoy !
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:
First of all melt butter in frying pan over low heat. And then add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. Next is to 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. super-smoked-sweet-and-spicy-chicken
Super Smoked Sweet and Spicy Chicken Wings Smoked Chicken Recipe Ingredients:
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
3 tablespoons apple juice
Smoked Chicken Recipe Instruction: Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.
Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.
Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.
