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 !!!
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 !!!
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 !
