Best 2 Bbq Bills Citrus Smoked Chicken Recipes

**Introducing BBQ Bill's Citrus Smoked Chicken: A Flavorful Culinary Journey**

Prepare to tantalize your taste buds with BBQ Bill's Citrus Smoked Chicken, a delectable dish that blends smoky, tangy, and savory flavors to create a truly unforgettable dining experience. This recipe, meticulously crafted by BBQ Bill, a seasoned pitmaster, takes you on a culinary journey that will leave you craving for more. The chicken is marinated in a blend of citrus juices, herbs, and spices, then slow-smoked over aromatic wood chips, infusing it with a smoky essence and a tender, juicy texture. Served with a tangy citrus sauce, this dish promises an explosion of flavors that will delight your palate. Alongside the main recipe, this article also features variations, including a spicy chipotle citrus sauce, a creamy cilantro sauce, and a sweet and smoky glaze, allowing you to customize the flavors to your preference.

Let's cook with our recipes!

CITRUS BBQ CHICKEN

Citrus BBQ Chicken image

The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 skin-on chicken leg quarters, cut into 8 pieces
1 1/3 cups ketchup
2 tablespoons light brown sugar
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 cloves garlic, grated
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper

Steps:

Put the chicken in a large resealable plastic bag.
Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
Prepare a grill for medium-high heat.
Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
Serve the chicken with the remainder of the sauce.

BILL'S PORK BARBECUE IN A CROCK

Bill's Pork Barbecue in a Crock image

If you are looking for a easy tasty tender barbecue you have to try this recipe. I have tried barbecue all over the country. My favorite is Carolina barbecue and Richmond barbecue. I have tried to marry the two and I hope and think this does. Have fun with this!

Provided by bill mayes

Categories Lunch/Snacks

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon cumin
1 tablespoon dried mustard
1 tablespoon salt
1 teaspoon sage
1 tablespoon paprika
1 teaspoon cayenne pepper
1 (12 ounce) bottle blue moon beer (has a slight orange flavor)
1 cup your favorite barbecue sauce
5 -6 lbs pork don't use tenderloin (I like Boston Butt)
1 cup cider vinegar
1/2 cup red wine

Steps:

Trim fat off the pork but leave some.
Mix all dry ingredients together and rub it over pork refrigerate 1 hours.
Bring THE REST to a boil and simmer for 10min.
Put liquid in crock pot
Put pork in crock pot.
Cook on low for 6 to 8 hours (till falling apart tender).
Pull meat out and pull pork (you can chop it but I like it pulled).
Serve on buns and add hot sauce and vinegar to taste.
ENJOY.

Tips:

Choose the right chicken: For best results, use a whole chicken that weighs between 3 and 4 pounds. If you're using a larger chicken, you may need to increase the cooking time.
Prep the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat, but leave the skin on. This will help the chicken stay moist during cooking.
Make the citrus marinade: In a medium bowl, whisk together the olive oil, lemon juice, orange juice, grapefruit juice, lime juice, garlic, rosemary, thyme, salt, and pepper. Pour the marinade over the chicken and let it sit for at least 30 minutes, or up to overnight.
Prepare the smoker: Preheat your smoker to 225 degrees Fahrenheit. If you're using a charcoal smoker, add a few chunks of wood chips to the coals. This will give the chicken a smoky flavor.
Smoke the chicken: Place the chicken on the smoker grate and cook for 2 to 2 1/2 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Baste the chicken with the marinade every 30 minutes or so.
Let the chicken rest: Once the chicken is cooked, remove it from the smoker and let it rest for 10 minutes before carving.

Conclusion:

This Citrus Smoked Chicken is a delicious and easy-to-make recipe that's perfect for any occasion. The citrus marinade infuses the chicken with a bright and tangy flavor, while the smoking process gives it a smoky and tender texture. Whether you're a beginner or a seasoned pro, this recipe is sure to impress your friends and family.