Best 4 Smoky Garlic And Spice Chicken Recipes
Indulge in a tantalizing culinary journey with our collection of smoky garlic and spice chicken recipes. From tantalizing grilled chicken skewers to a hearty skillet dish, each recipe promises an explosion of flavors that will satisfy your cravings. Fire up your grill or heat up your skillet and embark on a delightful adventure with our carefully curated selection of chicken dishes. Whether you prefer a zesty lemon twist or a bold chili kick, our recipes cater to a wide range of palates. Get ready to tantalize your taste buds and impress your loved ones with these exceptional smoky garlic and spice chicken creations.
Check out the recipes below so you can choose the best recipe for yourself!
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
SAUCY GARLIC CHICKEN
Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.
Nutrition Facts : Calories 601 calories, Fat 32g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1066mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 55g protein.
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.
SPICED SMOKY BARBECUED CHICKEN
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
Nutrition Facts : Calories 628 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 47 grams protein, Sodium 0.58 milligram of sodium
Tips:
- Choose the right chicken: Opt for bone-in, skin-on chicken thighs or breasts to ensure juicy and flavorful results.
- Use a flavorful spice blend: Combine spices like paprika, smoked paprika, garlic powder, onion powder, cumin, and oregano for a smoky and aromatic crust.
- Don't skip marinating: Marinate the chicken in a mixture of olive oil, spices, herbs, and lemon juice for at least 30 minutes to enhance its flavor.
- Cook over indirect heat: To prevent the chicken from burning, cook it over indirect heat on a grill or in a smoker.
- Baste the chicken regularly: Use a basting brush to apply a mixture of melted butter and spices to the chicken while it cooks to keep it moist and flavorful.
- Cook to the right internal temperature: Insert a meat thermometer into the thickest part of the chicken to ensure it reaches an internal temperature of 165°F (74°C) for chicken breasts and 175°F (80°C) for chicken thighs.
- Let the chicken rest: Before serving, let the chicken rest for 10-15 minutes to allow the juices to redistribute, resulting in tender and succulent meat.
Conclusion:
Smoky Garlic and Spice Chicken is a mouthwatering dish that combines smoky, garlicky, and spicy flavors to create a truly unforgettable culinary experience. By following these tips and the detailed recipe instructions, you can easily prepare this dish at home and impress your friends and family with your grilling skills. Remember to choose high-quality ingredients, marinate the chicken well, cook over indirect heat, and baste it regularly to achieve the perfect balance of flavors and textures. Whether you're hosting a backyard barbecue or simply looking for a delicious weeknight meal, this recipe is sure to satisfy your cravings for smoky, savory, and succulent chicken.
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