Best 2 Smoked Glazed Chicken Recipes
Indulge in the tantalizing flavors of smoked glazed chicken, a culinary masterpiece that combines the smoky essence of wood fire with a luscious glaze that caramelizes to perfection. This dish promises a symphony of flavors, textures, and aromas that will leave you craving for more. Explore a diverse collection of recipes within this article, each offering a unique twist on this classic dish. From the traditional Southern-style smoked chicken slathered in a sweet and tangy glaze to the aromatic Asian-inspired chicken glazed with a blend of honey, soy sauce, and ginger, these recipes cater to a wide range of palates. Embark on a culinary journey and discover the perfect smoked glazed chicken recipe that will elevate your next backyard barbecue or family gathering.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED GLAZED CHICKEN
This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.
Provided by Pokey in San Antonio
Categories Chicken Breast
Time 3h
Yield 12-15 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 849.9, Fat 60.5, SaturatedFat 18, Cholesterol 242.1, Sodium 29744.9, Carbohydrate 15.9, Fiber 0.8, Sugar 13.3, Protein 56.7
SMOKED ORANGE GLAZED CHICKEN
Steps:
- Clean chicken, cutting off excess fat. Rub inside and out with garlic. Gently lift skin and place sliced garlic just under the skin. Rub chicken with PICKAPEPPA Sauce. Place chicken breast side down in a dish large enough to hold it. Pour orange juice over chicken. Place remaining garlic on chicken. Marinate in the refrigerator for at least 2 hours (Can be prepared the night before and left to marinate.) Just before cooking, sprinkle chicken with fresh tarragon. One hour before cooking, soak mesquite wood chips in water. Preheat grill on high. Drain water from chips and place in metal container. Place container in front corner of grill. Lower front setting to med. high and back to medium. Turn off middle burner and place chicken breast side up on grill. Close lid and cook for 3/4 hour. Brush defrosted concentrate over chicken and continue to cook for another 20 minutes or until temperature reaches 185 degrees.
Tips:
- Choose the right chicken: A whole chicken weighing 3-4 pounds is ideal for smoking. Make sure the chicken is fresh and free of any blemishes.
- Prepare the chicken: Rinse the chicken inside and out with cold water. Pat the chicken dry with paper towels. Remove the giblets from the chicken cavity. If desired, you can truss the chicken to help it cook evenly.
- Make the glaze: Mix together the honey, brown sugar, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Set the glaze aside.
- Smoke the chicken: Preheat your smoker to 225°F. Place the chicken on the smoker grate and smoke for 2-3 hours, or until the internal temperature of the chicken reaches 165°F.
- Glaze the chicken: Brush the glaze on the chicken every 30 minutes during the last hour of smoking. This will help the glaze to caramelize and give the chicken a delicious, sticky coating.
Conclusion:
Smoked glazed chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its smoky flavor and sweet and savory glaze, this chicken is sure to be a hit with your family and friends. So next time you're looking for a delicious and impressive meal, give smoked glazed chicken a try.
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