Port Marinated Smoked Chicken Food

SMOKEMASTERS SMOKED CHICKEN

Steps:

• Rinse chicken with cold water and pat dry.
• Mix salad dressing and soy sauce in a bowl; strain.
• Inject chicken breasts, thighs and legs with salad dressing mixture.
• Sprinkle barbeque seasoning evenly over chicken.
• Place chicken in sealable plastic bag; seal bag.
• Marinate in the refrigerator for 8 hours or longer.
• Remove chicken from bag.
• Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
• Use hickory chips or apple wood in the smoker.

SMOKED BBQ CHICKEN

Steps:

• Place the chicken parts in a plastic bag and pour in salad dressing. Let marinate, covered, in the refrigerator for 2 to 3 hours.
• Remove the chicken from the plastic bag and coat with the spice rub. Place the chicken into a preheated 250 to 300 F degree smoker and cook for 2 to 3 hours, depending on the type and size of the chicken pieces.
• Once the internal temperature of the chicken reaches 180 degrees F, or the juices run clear, the chicken is finished cooking and ready to serve. Enjoy!

MARINATED CHICKEN

Steps:

• Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
• In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
• Preheat a grill or grill pan over medium-high heat until hot.
• Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
• Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.

PORT MARINATED SMOKED CHICKEN

Steps:

• Rinse chicken breasts with cold water, pat dry and place in a large ziplock bag.
• In a large nonreactive bowl, mix together all the marinade ingredients and then pour into the bag with the chicken. Squeeze out the excess air and seal. Place in the fridge to marinate for 1 hour.
• Place one handful of the wood chips into water to soak for 30 minutes if using a gas grill, otherwise soak all of them to use on a charcoal barbecue.
• Prepare the barbeque for indirect cooking. Preheat to high heat on one side.
• If using a gas grill, prepare a smoke pouch. Remove the wood chips from the water and squeeze excess water from them. Place them on a large sheet of aluminum foil towards one end, add the remaining dry wood chips and mix together well. Fold the other end over and crimp along all the edges to seal up as a pouch. Poke several holes with a fork in both sides. Place directly over the burner that is on. Close the lid and wait for smoke.
• If using a charcoal barbecue, remove the wood chips from the water, squeezing out excess water, and sprinkle them directly onto the hot coals.
• Remove the chicken from the marinade and scrape off the excess marinade. Rub the chicken with the 1 tablespoon of olive oil and season with salt and pepper.
• When smoke appears, reduce the heat to 220°F Place the chicken on the cool side of the barbecue. Close the lid and smoke for 1 hour. Chicken should have an internal temperature of 170°F; remove and let rest for 5 minutes.

PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)

Steps:

• Combine all ingredients.
• Pour over chicken in large roasting pan. Cover with aluminum foil.
• Bake in 325 degree oven 30 to 45 minutes.
• Grill chicken until browned (about 15 minutes) dipping in marinade several times.