Smoked Chicken Recipes

A Raw, Whole Chicken, Seasoned With a Poultry Dry Rub Containing a Mixture Of Many Flavorful Spices and Herbs

Don't have a lot of time for cooking? Then one of these smoked chicken recipes would be a good way to go. Chicken can be smoked in less time than many other meats and it goes well with many types of seasonings, from basic and simple to bold and spicy. No wonder chicken is so popular!





There so many options when buying chicken it can be difficult to choose. Boneless, skinless, free-range, organic, industrially raised, breasts, thighs, drumsticks, leg quarters, or whole chickens - each requires a little different technique, but all can taste great.


Whole Chicken Recipes

If you want to save a few bucks, whole fryers and baking hens are often the least expensive way to buy chicken. They can be seasoned and smoked whole or separated into the individual parts with a sharp knife and the right technique.




With this smoked chicken recipe you have the option of cooking them whole or cutting them in half for quicker cooking.



Chickens smoked upright tend to cook more evenly. This beer can chicken recipe helps the breast remain moist.



To prevent the wing tips from charring when grill-smoking chicken, wrap them in foil after the first hour of smoking.



By opening the chicken and laying it flat on the smoker grate, this chicken recipe cooks in less time than a whole chicken.



To prepare a spatchcock chicken, separate the backbone from the ribs and flatten it out. This recipe was grill-smoked in my Weber kettle.



Smoked Chicken Breasts

Chicken Basting Liquid Made With Soy Sauce, Cider Vinegar, Water, BBQ Sauce and Melted Chicken FatBASTING LIQUID

Preferred by many, the white breast meat is lower in both fat and calories than the dark meat. For more flavor and moistness it helps to baste the chicken a couple times as it's cooking, especially when smoking boneless, skinless breasts. Oil added to the basting liquid gives the chicken a nice sheen.

Whole bone-in breasts will have a richer flavor, plus the rib bones and skin will help prevent the meat from drying.




Adding smoke flavor when using a grill isn't difficult. Step by step instructions for grill-smoking chicken breasts.



Instead of being topped with a white sauce, this recipe for rosemary chicken breasts was served with a tangy mustard sauce.



Smoked Thighs and Leg Quarters

Chicken thighs and legs are more forgiving and can be cooked to a higher temperature without becoming dry. All chicken parts are safely cooked when the internal temperature reaches 165 degrees, but I prefer the flavor and texture of dark meat when it's cooked to 175 degrees.




A few foil packs of apple wood chips added flavor to these smoked chicken thighs when they were grilled.



After removing the bones and skin, these thighs were wrapped with bacon slices. Very tasty!




Chicken thighs are marinated in a spicy Jamaican jerk paste before being smoked


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Smoked Chicken - Brining and Dry Rubs

It's helpful to brine chicken before it's cooked. Beside adding flavor, brining causes changes to the meat fibers that help hold in the moisture. And a good rub seasoning on the chicken is always a good idea.



Chicken Dry Rub Recipes


A variety of ingredients can be used in chicken dry rub recipes. There are a few caraway seeds in this bowl of ingredients.



Placing some of this Cajun style chicken rub between the skin and flesh will provide a more intense flavor.



Brining Chicken For The Smoker


By first simmering the seasonings in water when putting together a brine, more flavor is released.



An explanation of how brining works, and how to go about using brine with chicken.



Brining chicken takes 30 minutes to one hour for smaller skinless pieces. A whole chicken will require up to 4 hours for the best results.



Smoked Chicken Recipes - Tips and Information


Learn how to smoke whole chickens that are tender and juicy.



Leg quarters are great whether grill-smoked or cooked on the smoker.



Information about preparing, brining, seasoning and smoking whole chicken breasts.



Why does the internal temperature of these chicken breasts  quit rising when it reaches 148 degrees?












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