Best 6 Smoky Garlic And Spice Chicken Recipes
Searching for a tantalizingly smoky, garlicky, and flavorful chicken dish that will ignite your taste buds? Look no further! This comprehensive guide will lead you on a culinary journey to discover the secrets behind crafting an unforgettable garlic spiced chicken. From selecting the finest ingredients to mastering the art of balancing smokiness, garlic, and spices, we will delve into the world of creating a dish that will impress even the most discerning palate. Whether you prefer a charcoal grill, a smoker, or the convenience of your kitchen oven, this exploration will provide you with the techniques and recipes to transform ordinary chicken into an extraordinary smoky garlic spice sensation.
Here are our top 6 tried and tested recipes!
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SPICY GARLIC CHICKEN BBQ
If you like cilantro and garlic with a kick, give this a try. Easy to throw together and tasty. From the Gilroy Garlic Festival in California
Provided by Comedie
Categories Chicken
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Process marinade ingredients in food processor until it forms a coarse paste.
- Marinate chicken at least 4 hours, or preferably overnight.
- Barbeque chicken slowly over low heat until done as you like (about 1 hour for myself). You can baste periodically with remaining marinade if you like. Smoking with mesquite chips adds a variation.
Nutrition Facts : Calories 1107.1, Fat 74.5, SaturatedFat 19.4, Cholesterol 415.8, Sodium 1743, Carbohydrate 9.8, Fiber 1.8, Sugar 0.9, Protein 95
SMOKY GRILLED CHICKEN
Instant coffee is the "secret" ingredient in this sweet and spicy sauce. Don't be surprised when folks tell you this is the best chicken they've ever had! -Kathy Whipple, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.
Nutrition Facts : Calories 516 calories, Fat 25g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 744mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 50g protein.
SMOKY CHICKEN SKEWERS
Make and share this Smoky Chicken Skewers recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken thighs into chunks - about 1.5in and then set aside.
- Make the marinade. Strip the leaves from the tarragon and place them in a mortar with the roughly chopped chili. Add the garlic, a generous pinch of salt, a grinding of pepper and pound everything to a paste with a pestle (alternatively use a food processor).
- Stir in 1 teaspoon of smoked pimenton (this adds a lovely smoky flavour to the marinade). Add the tomato paste, balsamic vinegar and olive oil. Stir thoroughly and pour over the chicken. Leave the chicken to marinate until ready to cook.
- Preheat the grill. Thread the chicken pieces onto skewers and cook the chicken for 4-5 minutes on each side, until golden and cooked through. Serve immediately.
SPICY SMOKED CHICKEN THIGHS
Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.
Provided by John Somerall
Categories Chicken Thighs
Time 2h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
- Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
- Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: Fresh ingredients always yield the best results. If possible, try to use organic or locally-sourced ingredients whenever possible.
- Don't Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a Meat Thermometer: To ensure that the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C).
- Let the Chicken Rest: After cooking the chicken, let it rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
With its tantalizing smoky, garlicky, and spicy flavors, this chicken recipe is sure to be a hit at your next gathering. The combination of spices and herbs creates a complex and delicious flavor profile that pairs perfectly with the tender and juicy chicken. Whether you serve it as an appetizer or a main course, this dish is sure to impress your guests. So, gather your ingredients, fire up the grill, and get ready to enjoy a culinary adventure that will leave your taste buds dancing!
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