Best 2 Smoked Glazed Chicken Recipes
Craving for a dish that combines smokiness, sweetness, and a touch of savory flavor? Look no further than smoked glazed chicken - a culinary masterpiece that tantalizes taste buds and elevates any meal to a delightful experience. Whether you're a seasoned grill master or just starting your culinary adventure, this article will guide you through the delectable world of smoked glazed chicken, providing expert tips, tricks, and a selection of the most enticing recipes that are sure to leave you and your loved ones wanting more.
Here are our top 2 tried and tested recipes!
SMOKED GLAZED CHICKEN
This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.
Provided by Pokey in San Antonio
Categories Chicken Breast
Time 3h
Yield 12-15 serving(s)
Number Of Ingredients 21
Steps:
- For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
- Add maple extract and liquid smoke.
- Rinse chicken and pat dry.
- Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
- Remove pieces, rinse in cold water and pat dry.
- Coat with oil and season with Cajun seasoning.
- Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
- For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
- When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
- For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
- Remove and serve immediately.
- Have copies of the recipe available, because you will be asked.
Nutrition Facts : Calories 849.9, Fat 60.5, SaturatedFat 18, Cholesterol 242.1, Sodium 29744.9, Carbohydrate 15.9, Fiber 0.8, Sugar 13.3, Protein 56.7
SMOKED ORANGE GLAZED CHICKEN
Steps:
- Clean chicken, cutting off excess fat. Rub inside and out with garlic. Gently lift skin and place sliced garlic just under the skin. Rub chicken with PICKAPEPPA Sauce. Place chicken breast side down in a dish large enough to hold it. Pour orange juice over chicken. Place remaining garlic on chicken. Marinate in the refrigerator for at least 2 hours (Can be prepared the night before and left to marinate.) Just before cooking, sprinkle chicken with fresh tarragon. One hour before cooking, soak mesquite wood chips in water. Preheat grill on high. Drain water from chips and place in metal container. Place container in front corner of grill. Lower front setting to med. high and back to medium. Turn off middle burner and place chicken breast side up on grill. Close lid and cook for 3/4 hour. Brush defrosted concentrate over chicken and continue to cook for another 20 minutes or until temperature reaches 185 degrees.
Tips:
- Brining the chicken: Soaking the chicken in a brine solution (saltwater mixture) for several hours or overnight helps enhance its flavor and moisture. Opt for a brine that includes aromatic ingredients like herbs, spices, or citrus.
- Choosing the right smoker: Select a smoker that suits your cooking needs and preferences. For a rich smoky flavor, charcoal or wood pellet smokers are great choices. Electric smokers offer convenience and precise temperature control.
- Preparing the smoker: Before smoking the chicken, ensure the smoker is preheated to the desired temperature (usually between 225°F and 275°F) and that the wood chips or pellets are soaked and ready.
- Smoking the chicken: Place the prepared chicken on the smoker's cooking grate. Monitor the internal temperature of the chicken using a meat thermometer. Depending on the size of the chicken, smoking time can range from 1 to 2 hours or more.
- Applying the glaze: During the last 30 minutes of smoking, brush the chicken with a glaze made from your favorite ingredients. This adds a sweet, flavorful coating to the chicken.
- Resting the chicken: Once the chicken reaches an internal temperature of 165°F, remove it from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful chicken.
Conclusion:
Smoking glazed chicken is an art that requires patience and attention to detail. By following these tips and using high-quality ingredients, you can create a succulent and flavorful smoked chicken that will impress your family and friends. Experiment with different brines, glazes, and wood chips to discover your favorite combination. Whether you prefer a classic barbecue glaze or a more adventurous flavor profile, the possibilities are endless. Smoking glazed chicken is a rewarding culinary experience that will elevate your backyard cooking to the next level. So fire up your smoker, grab your ingredients, and let the delicious journey begin!
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