Smokehouse Maple Chicken Recipes

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SMOKED CRISPY CHICKEN DRUMS WITH MAPLE BUTTER HOT SAUCE



Smoked Crispy Chicken Drums with Maple Butter Hot Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 4h30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup kosher salt
1/2 cup sugar
2 quarts water
8 chicken drumsticks
1/4 cup vegetable oil
1 tablespoon cornstarch
1/2 stick salted butter
1/4 cup hot sauce
1/4 cup maple syrup

Steps:

  • Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.
  • Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.
  • Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill.
  • Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.
  • Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.
  • Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.

MAPLE SMOKED CHICKEN BREASTS



Maple Smoked Chicken Breasts image

I brined the Chicken in a Maple seasoned brine. I rubbed the chicken with a Maple seasoning, I basted it with a Honey Maple BBQ Sauce while smoking it with Maple Wood Chunks. Can you say MAPLE anyone!!

Provided by Lynn Socko

Categories     Chicken

Time 2h30m

Number Of Ingredients 5

8 boneless skinless chicken breasts
8 c water
2 Tbsp coarse sea salt
6 Tbsp mccormicks smokehouse maple seasoning
honey maple bbq sauce-see link below

Steps:

  • 1. These chicken breasts were quite large so I only put 4 in each gallon ziploc bag. To each bag I added 3 tbs of Maple seasoning and 1 tbs of sea salt and 4 c of water (or enough to cover chicken completely). I let it brine overnight in the fridge.
  • 2. The morning of smoking, I drained the water and patted the chicken down with a paper towel. Then I mixed equal parts Maple seasoning to olive oil, mixed it together and rubbed the chicken on both sides. (4 tbs Maple seasoning, 4 tbs olive oil).
  • 3. Then I prepared my smoker with charcoal and Maple wood chunks I had soaked overnight. I basted the chicken as it smoked with my Honey Maple BBQ sauce.
  • 4. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/honey-maple-bbq-sauce.html?p=1
  • 5. I sliced up the leftovers and made BBQ sammies.
  • 6. Here's a good reference for cooking times and temps: http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

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