SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE
Steps:
- For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
- Preheat your smoker or grill to 275 degrees F.
- If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
- Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
- Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
- While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
- Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.
SMOKED CHICKEN THIGHS WITH BBQ SAUCE
Chicken thighs are the easiest part of the chicken to cook! Taking the time to create your own sauce will provide a unique flavor that most backyard cooks will not bring to the table when serving smoked chicken.
Provided by Craig Carlson
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 10h10m
Yield 30
Number Of Ingredients 17
Steps:
- Combine olive oil, lemon juice, garlic, and jalapeno peppers in a bowl for a marinade. Allow to rest for at least 1 hour.
- Place the chicken thighs in a large, shallow container and cover with the marinade. Chill and marinate for at least 6 hours, or up to overnight.
- Combine ketchup, water, cider vinegar, white wine vinegar, Sriracha, brown sugar, lemon juice, mustard, Worcestershire, 1/2 tablespoon black pepper, and onion powder in a medium saucepan. Simmer for 25 minutes.
- Remove the skin from each chicken thigh, one at a time. Trim excess fat from the edges of each thigh; if there are any veins on the bottom of the thigh, trim away as well. Scrape the fat off from the bottom side of the chicken's skin using a sharp knife until the skin is essentially transparent.
- Re-wrap the trimmed thighs with the skin. Liberally coat with sea salt and pepper.
- Place chicken thighs, unstacked, onto wire racks. Place the racks into the smoker. Add pecan wood chips according to manufacturer's directions and heat to 265 to 285 degrees F (129 to 140 degrees C).
- Smoke until chicken thighs are no longer pink in the centers, about 2 hours. During the final 45 minutes of cooking, liberally apply the BBQ sauce 2 to 3 times. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.6 calories, Carbohydrate 8.6 g, Cholesterol 71 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.7 g, SaturatedFat 5.4 g, Sodium 356.9 mg, Sugar 6.1 g
SMOKED CHICKEN THIGHS
Dry-rubbed chicken thighs are smoked in an electric smoker.
Provided by CDIMENNA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat a smoker to 200 degrees F (93 degrees C).
- Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
- Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.
Nutrition Facts : Calories 193 calories, Carbohydrate 0.9 g, Cholesterol 71 mg, Fat 12 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 355.3 mg, Sugar 0.2 g
More about "smoked chicken thighs with bbq sauce food"
From heygrillhey.com
From heygrillhey.com
From theonlinegrill.com
From iheartrecipes.com
From grillingsmokingliving.com
From greedygourmet.com
From grillmasteruniversity.com
From bbqingwiththenolands.com
From orwhateveryoudo.com
From ownthegrill.com
From myfoodandfamily.com
From searedandsmoked.com
From fitfoodiefinds.com
From kitchenlaughter.com
From cookwhatyoulove.com
From billyparisi.com
From grillgirl.com
From fitmomjourney.com
From lifeloveandgoodfood.com
From mamalovesfood.com
From vindulge.com
From dinneratthezoo.com
From foodnetwork.com
From gritsandpinecones.com
From meatwave.com
From oklahomajoes.com
From therecipes.info
From yummly.com
From m.youtube.com
From temeculablogs.com
From smokeygrillbbq.com
From tfrecipes.com
From extraordinarybbq.com
From proelectricsmoker.com
From stevehacks.com
From foodnetwork.ca
From windingcreekranch.org
From savorythoughts.com
From clubhouseforchefs.ca
From tfrecipes.com
From bbqhero.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love