Thread: grilled and smoked chicken recipes

how about sharing some grilled and smoked chicken recipes

Speck - Here's one I really enjoy. In a small boiler mix the following:

1/2 cup water
3/4 cup vinegar
1/2 cup Mazola Corn Oil (it must be Mazola)
2 Tblsp kosher salt
1 Tblsp Worchesrshire Sauce
1 Tblsp Paprika
1 Tblsp sugar
2 Tblsp Tabasco hot sauce (1 for less spicy or 3 if you like to kick it up a notch)

Bring these ingredients to a boil. Just as it starts to boil remove from heat immediatley and stir to blend together. Place chicken pieces on grill INDIRECT HEAT and baste chicken with the mmixture about every 20 minutes or so and cook until done.

This has always been my favorite grilled chicken recipe so give it a try and let me know what you think. ENJOY!

thanks will try this weekend

I haven't tried this with chicken yet, but it sure makes a good smoked pheasant so I bet it would work well with yard bird as well.

I soak the bird overnight in a brine mixture, take it out and pat it dry. Then I sprinkle on some head country or cajun seasoning. I then lay 4-6 pieces of bacon over the bird and wrap it in foil. Put it in the smoker for 4-6 hours at 250-275. Comes out nice & juicy.

16 oz. Zesty Italian Dressing (cheap brand will do)
2 oz. Worcestershire Sauce
1 Tbs of "Durkee" Grill Creations Smokey Mesquite seasoning

Mix the 3 ingredients in the dressing bottle vigorously. (I keep an empty 32 oz dressing bottle in the frige for mixing). Pour in bowl, and put either chicken strips or boneless/skinless breasts in, taking a fork and perforating the dickens out of the chicken while submerged in brine. Let marinade 4 hours to overnight (submerged in brine).....the longer the better. Grill indirect heat on charcoal grill (flipping chicken & basting the brine on them every 15 minuntes or so) till done. Good Stuff.....Tender!!

Here is a good rub for beer can chicken


Rub Recipe



Combine ingredients in a bowl. Mix thoroughly. You can keep the rub in a ziplock. Rub this on the chicken and also in the cavity. I then wrap bird in plastic wrap and refrigerate a minimum of 2 hours.


Rub:

3 Tablespoons Kosher Salt
2 Tablespoons Sugar
1 Tablespoon Brown Sugar
2 Teaspoons Black Pepper
2 Teaspoons Celery Seed
2 Teaspoons Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Onion Powder
½ Teaspoon Chile Powder
¼ Teaspoon Ground Cumin

get apray bottle, mix apple juice,beer,olive oil..mix it 1/3 0f each.

place chicken halfs on smoker at 225 for 3.5 hours, shake spray well spray chicken then take corst black pepper sprinkle lightly. I use pecan to smoke with, shake and spray chicken every hour.

while chicken is smoking I mix up the White sauce.

the last 15 mins I bast the chicken with the white sauce. ( don't have the white sauce recipe handy) It's been in the family for 60 years. I served it at my steak house, and we sell 350/400 1/2s a week.

One of my favorite grilled chicken recipes:

6 chicken breasts (I use boneless, skinless)
1/2 cup firmly packed brown sugar
1/3 cup olive oil
1/4 cup cider vinegar
3 Tablespoons coarse grain mustard
3 cloves minced garlic
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons Lime Juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Mix above ingredients. Marinate chicken for at least 2 hours (I normally marinate overnight). Grill over hoat coals.