Smoked Glazed Chicken Food

GLAZED SMOKED HAM

Steps:

• Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
• Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
• Thinly slice the ham and serve with the sauce.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SMOKY CHICKEN MARINADE

Steps:

• Stir the vinegar, brown sugar, liquid smoke, salt, and pepper together in a bowl until the sugar is dissolved.

SMOKED CHICKEN WINGS

Steps:

• For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
• Soak 2 cups applewood chips in water for 1 hour
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
• Drain the soaked wood chips and throw them directly on top of the coals.
• Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
• To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
• In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

BBQ GLAZED SMOKED CHICKEN

Steps:

• For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F.
• In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours.
• For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish.
• To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce.

SMOKED GLAZED CHICKEN

Steps:

• For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
• Add maple extract and liquid smoke.
• Rinse chicken and pat dry.
• Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
• Remove pieces, rinse in cold water and pat dry.
• Coat with oil and season with Cajun seasoning.
• Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
• For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
• When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
• For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
• Remove and serve immediately.
• Have copies of the recipe available, because you will be asked.

SMOKEY HONEY GLAZED CHICKEN

Steps:

• Cut chicken in half removing back bone. You will be working with two half chickens.
• Cut three TBSP of butter off the stick and cut those into a small dice.
• Pull back skin on chicken and rub the meat with salt, pepper, and the chopped garlic. Put the diced butter evenly under the skin and put the skin back in place. Season the top of the skin with salt and pepper.
• In a small sauce pan melt the remaining butter, honey, liquid smoke and red pepper.
• Place chicken in a roasting pan and pour half the butter mixture over the top.
• Roast at 375°F for 20 minutes then pour the rest of the butter mixture over the chicken.
• Continue cooking for about 30 more minutes, basting with the pan juices every 10 minutes.
• Make sure the chicken thigh has reached 180°F before removing the chicken from the oven.

CURRY RUBBED SMOKED CHICKEN THIGHS WITH SORGHUM-CHILE GLAZE

Steps:

• For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
• Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
• For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
• Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
• Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
• Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

SMOKED AND GLAZED CHICKEN THIGHS

Steps:

• Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
• Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
• Prepare chicken: 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 the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
• Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
• Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
• Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

EASY SMOKED CHICKEN DRUMSTICKS

Steps:

• Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

SMOKY GRILLED CHICKEN

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.

" EVIL" CHICKEN

Steps:

• Combine sherry, soy sauce, brown sugar, ginger, garlic, crushed peppercorns, onion, tea leaves, orange peel and juice from orange in a bowl and mix well.
• Pour over chicken and marinade in refrigerator for at least 2 hours.
• If using a whole chicken bake at 350 for 1 1/2 to 2 hours or until chicken is done.
• If using boneless breasts I prefer to cook it in a slow cooker on low for at least 2 hours but you can also bake at 350 for at least 45 minutes or until chicken is done.
• Use remaining marinade from roasting pan or slow cooker as a gravy.
• (You may need to thicken).