K Is S Smoked Chicken Recipes

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SIXTEEN SPICE SMOKED CHICKEN



Sixteen Spice Smoked Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 3h10m

Yield 2 to 4 servings

Number Of Ingredients 18

1 tablespoon ground cinnamon
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground fennel seed
1 teaspoon ground allspice
1 teaspoon chili de arbol powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 (3 to 4-pound) chicken
1 cup applewood or hickory wood chips, soaked in water for 10 minutes

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.

SMOKED WHOLE CHICKEN



Smoked Whole Chicken image

Great rub for smoked chicken that doesn't overpower the chicken flavor.

Provided by Brent Rice

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons freshly cracked black pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 (3 1/2) pound whole chicken

Steps:

  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
  • Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
  • Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
  • Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g

FLORENCE LIN'S SMOKED CHICKEN



Florence Lin's Smoked Chicken image

Provided by Fred Ferretti

Categories     dinner, project, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

1 4-pound (approximately) roasting chicken
4 tablespoons coarse salt
1 tablespoon Sichuan peppercorns
1/4 cup hickory chips (see note)
2 tablespoons black tea leaves
2 teaspoons sesame oil

Steps:

  • Clean the chicken by rinsing it with water. Drain and dry well. Brown the salt and peppercorns in a dry frying pan over moderate heat until the salt turns slightly brown and the peppercorns smell fragrant. Use a spoon to sprinkle the hot salt and pepper on the inside and outside of the chicken. With your hand rub the mixture in thoroughly and evenly. Place the chicken in a container with a cover, and store in the refrigerator overnight or for up to two days for a more concentrated flavor.
  • Use a steamer or pot with a cover that is large enough to hold a deep dish that can hold the chicken. Pour water into the large pot until it is at least 1 1/2 inches deep. Place a rack or ovenproof glass above the water. Set the chicken dish on the rack. Cover tightly, bring water to a boil, and steam for 45 minutes. Take the chicken out to cool and dry completely. Save the chicken liquid for other uses, such as soup stock or gravy.
  • Line the inside of a wok and its domed cover with aluminum foil. Sprinkle hickory chips and black tea over the bottom of the wok. Place an oiled rack in the wok. Lay the chicken on it. Cover the wok with the domed cover, and smoke over moderate heat for 15 minutes. Turn off the heat, and let stand for 5 minutes to allow the smoke to dissipate before removing the cover. If the hickory chips and tea leaves are not fully burned and the chicken's skin is not brown in color, continue smoking for 5 to 10 minutes.
  • Remove the chicken, and brush with sesame oil. Cut the chicken into small pieces. Smoked chicken can be made in advance and will keep for days in the refrigerator.

K I S S SMOKED CHICKEN



K I S S Smoked Chicken image

For those who haven't heard, K.I.S.S. stands for Keep It Simple, Stupid. This recipe calls for chicken leg quarters (yes, the yucky, fatty, dark meat) and a minimum of seasonings. The technique I use is what I have always heard called an indirect, wet smoke. To be an indirect smoker, the heat source must not have a direct "line of sight" to your meat, and to be a wet smoke, the meat needs to have a source of steam underneath it. My smoker is a tube, with the charcoal on the bottom, a water bowl above the charcoal, and two grates for the meat above. The water bowl acts as both a shield to deflect the direct heat from the meat and as a water source from which steam can be generated. When I prepare this, I prepare 10 pounds of meat at a time. You can cut it down or increase it to meet your needs.

Provided by ATM 67

Categories     Chicken Thigh & Leg

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 6

10 lbs chicken legs with thigh
seasoning salt (to taste)
garlic powder (to taste)
black pepper (to taste)
soaked wood chips or wood chunks, to create smoke
water

Steps:

  • At least an hour prior to starting your charcoal fire, soak your wood chips/chunks in water. Use any type of wood you would like, hickory, mesquite, apple, peach, pecan, etc --
  • Once you have established a bed of hot coals, set your water bowl in place and carefully fill it with water (carefully because you don't want your water to splash up over the side of the bowl and put out your fire underneath).
  • Leave the skin on the chicken. The combination of the steam from underneath the meat and the fat trapped between the skin and meat will make your meat VERY tender.
  • Set grates in place and place meat on grates. If you are using a smoker similar to the one I described above, set, load and season one grate at a time.
  • Sprinkle the meat with all three seasonings, according to your tastes. *One word of caution* If you like salt, as I do, too much salt will make your skin impossible to cut and chew.
  • Set the lid on your smoker. There should be no need to remove it until your are ready to serve your chicken.
  • Once your meat in set on the grates and the lid is on your smoker, add a handful of soaked wood chips or a couple of wood chunks to your bed of coals.
  • Check your smoker periodically, making sure that there is smoke coming out. When there is no smoke, stir your coals and add some more of your soaked wood. Repeat this as often as needed. This is the one time it is good to smoke like a chimney.

Nutrition Facts : Calories 849, Fat 55, SaturatedFat 15.5, Cholesterol 376.8, Sodium 358.7, Protein 82.4

STOVETOP SMOKED CHICKEN RECIPE BY TASTY



Stovetop Smoked Chicken Recipe by Tasty image

No grill? No problem! This indoor hack will help you achieve that summer BBQ flavor on your stovetop. Learn how to make your own stovetop smoker and delicious dry-rubbed smoked chicken drumsticks.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h55m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon ground mustard
1 tablespoon light brown sugar
6 small chicken drumsticks, or 8 small drumsticks
1 cup applewood chips
heavy duty aluminum foil
vegetable steamer basket

Steps:

  • Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
  • In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
  • Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
  • Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
  • Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
  • Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams

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