Basil And Wine Infused Smoked Chicken Recipes

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

GRILLED LEMON-BASIL CHICKEN

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a thermometer reads 170°, basting occasionally with reserved marinade.

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.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

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.

BASIL AND WINE INFUSED SMOKED CHICKEN

Steps:

• Mix salt, sugar, paprika and pepper; set aside Remove neck and giblets from chicken; discard Rinse chicken in side and out; 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 skin, and inside and out Insert basil leaves under the skin Fill "beer can" cavity of pan with wine and herbs Place chicken on grill pan Smoke 2 plus hours Let rest for 10 minutes before carving

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.