Basil And Wine Infused Smoked Chicken Recipes

BASIL AND WINE INFUSED SMOKED CHICKEN

Steps:

• Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
• Mix together salt, sugar, paprika and pepper; set aside.
• Remove neck and giblets from chicken; discard.
• Rinse chicken inside and out, and pat dry with paper towels.
• Rub chicken lightly with oil.
• Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
• Season chicken with spice rub; under the skin, and inside and out.
• Insert basil leaves under the skin.
• Drain wood chips and place half on the hot coals.
• Brush grate with oil.
• Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
• Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
• Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
• Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear.
• Add remaining wood chips after an hour and hot charcoal as required.
• Remove from grill and let rest for 10 minutes before carving.
• Carefully remove can from chicken and discard.
• Carve and serve with your favorite sauce and sides.

CHICKEN BREAST WITH BASIL WINE SAUCE

Steps:

• Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
• Melt butter in a large frying pan on medium.
• Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
• Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
• Increase heat to medium and add wine. Simmer for 1 minute.
• Stir in cream. Cook for another 3 minutes, until reduced slightly.
• Add basil and season.
• Return chicken to pan for 1 minute, until heated through.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.