SMOKY CHICKEN MARINADE
Great for chicken. I was going to grill it, but we ran out of propane so I made it in a frying pan. It's goooooooooood. Marinate chicken at least 26 hours before cooking.
Provided by Randy the Chef
Categories Marinades
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- Stir the vinegar, brown sugar, liquid smoke, salt, and pepper together in a bowl until the sugar is dissolved.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 5.7 g, Fat 1.4 g, SaturatedFat 0.2 g, Sodium 2.8 mg, Sugar 5.4 g
SMOKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 25
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!
SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
- Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
- Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
- Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
- Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
- To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
- When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.
SMOKY GRILLED CHICKEN
Instant coffee is the "secret" ingredient in this sweet and spicy sauce. Don't be surprised when folks tell you this is the best chicken they've ever had! -Kathy Whipple, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 516 calories, Fat 25g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 744mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 50g protein.
SMOKY CHICKEN SKEWERS
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 30m
Number Of Ingredients 8
Steps:
- You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
- Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side - you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Protein 18 grams protein, Sodium 0.2 milligram of sodium
MARINATED CHICKEN
Make and share this Marinated Chicken recipe from Food.com.
Provided by Mebriella
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, onion, garlic, ginger, soy sauce and pepper in a re-sealable plastic bag.
- Marinate for at least one hour, up to over night in the refrigerator.
- Pre-heat grill to medium-high, spray grates with non-stick cooking spray.
- Grill the chicken skin side down for about 5 minutes, flip chicken, brush on remaining marinade and cook for another 5 minutes.
- Flip and cook 5 minutes per side until cook through.
- Let chicken rest 5 minutes before serving.
Nutrition Facts : Calories 1064.4, Fat 69.7, SaturatedFat 19.5, Cholesterol 382.1, Sodium 4372.8, Carbohydrate 18.1, Fiber 2.3, Sugar 7.3, Protein 87.8
MARINATED BONELESS, SKINLESS SMOKED CHICKEN THIGHS
Smoky and slightly spicy chicken thighs with a tender and moist interior. The type of hot honey used will have a big impact on how spicy your thighs are; the extra-hot honey has a kick to it. The chicken thighs have a thin smoke ring with a deep mahogany color on the surface of the thighs thanks to the marinade and smoke. Great on a biscuit with extra-hot honey or on a buttered and toasted brioche bun.
Provided by John Somerall
Categories Chicken Thighs
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
- Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
- Stir together cornstarch and water in a small metal bowl until combined.
- Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
- Sprinkle chicken thighs evenly with salt and pepper.
- Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 18.2 g, Cholesterol 105.1 mg, Fat 12.2 g, Fiber 0.7 g, Protein 30.2 g, SaturatedFat 3.4 g, Sodium 1494.8 mg, Sugar 13.9 g
SMOKEMASTERS SMOKED CHICKEN
Bob Lane of the Mozark Smokemasters won first place in the Poultry division at the Valley Fare Daze in Grain Valley, MO with this recipe. It is a delicious smoked chicken recipe that we have used time and time again! Prep time includes overnight marinating time.
Provided by Dine Dish
Categories Chicken Breast
Time 12h
Yield 4 serving(s)
Number Of Ingredients 5
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.
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