Port Marinated Smoked Chicken Recipes
PORT MARINATED SMOKED CHICKEN
Ruby port... chicken... smoke... what more could one ask for? I love this marinade! This was the dish that I first learned how to smoke with thanks to Rob Rainford.
Provided by Whipper
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken breasts with cold water, pat dry and place in a large ziplock bag.
- In a large nonreactive bowl, mix together all the marinade ingredients and then pour into the bag with the chicken. Squeeze out the excess air and seal. Place in the fridge to marinate for 1 hour.
- Place one handful of the wood chips into water to soak for 30 minutes if using a gas grill, otherwise soak all of them to use on a charcoal barbecue.
- Prepare the barbeque for indirect cooking. Preheat to high heat on one side.
- If using a gas grill, prepare a smoke pouch. Remove the wood chips from the water and squeeze excess water from them. Place them on a large sheet of aluminum foil towards one end, add the remaining dry wood chips and mix together well. Fold the other end over and crimp along all the edges to seal up as a pouch. Poke several holes with a fork in both sides. Place directly over the burner that is on. Close the lid and wait for smoke.
- If using a charcoal barbecue, remove the wood chips from the water, squeezing out excess water, and sprinkle them directly onto the hot coals.
- Remove the chicken from the marinade and scrape off the excess marinade. Rub the chicken with the 1 tablespoon of olive oil and season with salt and pepper.
- When smoke appears, reduce the heat to 220°F Place the chicken on the cool side of the barbecue. Close the lid and smoke for 1 hour. Chicken should have an internal temperature of 170°F; remove and let rest for 5 minutes.
Nutrition Facts : Calories 449.4, Fat 30.9, SaturatedFat 6.2, Cholesterol 92.8, Sodium 269.5, Carbohydrate 6.3, Fiber 0.7, Sugar 2.3, Protein 31.1
PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)
Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.
Provided by Claudia Dawn
Categories Chicken
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Pour over chicken in large roasting pan. Cover with aluminum foil.
- Bake in 325 degree oven 30 to 45 minutes.
- Grill chicken until browned (about 15 minutes) dipping in marinade several times.
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