Chicken Recipes

andnbsp;



Breast of Chicken with Citrus Salsa Verde


Ingredients


4, 6 - 8 ounce boneless skinless chicken breasts
1/2 cup white wine
1/2 cup orange juice
1/2 medium red onion, diced
2 cloves garlic crushed
2 Tablespoons white Worcestershire sauce
1 Tablespoon soy sauce

Salsa:
1/2 cup fresh tomatillos, chopped medium
1/4 cup red onion, chopped medium
1 ounce orange liqueur
Clove garlic, crushed and chopped fine
1/4 cup navel orange sections cut 1/4"
1/4 cup mango diced medium
1/4 cup roasted red bell pepper, diced medium
1/4 bunch cilantro chopped coarse
1 jalapeno seeded and diced fine
Salt to taste


Instructions

Mix wine, orange juice, onion, garlic, Worcestershire and soy sauces. Marinate chicken for at least 30 minutes. Smoke-cook for 75 minutes at 250°F in smoker oven using hickory wood. While the chicken is marinating, mix tomatillos, red onion, garlic and liqueur in a stainless steel pan and bring to a boil. Reduce to a simmer for 5 minutes. Remove from heat and allow to cool. Add orange sections, roasted bell peppers, mango, cilantro and jalapenos. Salt to taste. Place smoked chicken on a heated plate. Surround chicken with salsa. Serve with red jalapeno cornbread, Mexican white beans, warm corn tortillas. Garnish with fanned orange slices, jalapeno flower and a sprig of cilantro.



Cookshack Beer Can Chicken


Ingredients


3 whole chickens about 3 lbs. each
2 cans of dark beer
4 tbsp. Cookshack Chicken Rub
2 oz.Mesquite Wood


Instructions

Preheat the smoker to 275°F. Place the open beer can on a small sheet pan. Rub each chicken all around with 1 tbsp. of Cookshack Chicken Rub. Place 1 tbsp. of Cookshack Chicken Rub in each beer. Place the chicken on the beer can feet down in the cavity. Place the chicken on the smoker rack. Smoke-cook until it reaches an internal temp of 165-170°F (approximately 3 hours). Split in half and serve at once.



Cookshack Smoked Chicken Wings


Ingredients


Chicken wings
Cookshack Spicy Chicken Rub
Cookshack Spicy Barbecue Sauce


Instructions

Remove wing tip portion and discard. Wash and dry wings thoroughly. Rub with olive oil or vegetable oil. Dust with Cookshack Spicy Chicken Rub. Let set overnight refrigerated. Place in Cookshack smoker with hickory wood and smoke-cook at 225°F for 45 minutes. Baste with Cookshack Spicy Barbecue Sauce and finish on the grill, until done, or heat in a conventional oven at 300°F for 20 minutes. Serve wings on top of french fried potatoes in a basket. Serve with Cookshack Spicy Barbecue Sauce on the side.



Fruit Smoked Cornish Game Hens


Ingredients


2 Cornish game hens
1 teaspoon fresh oregano, chopped
2 Tablespoons olive oil
1 teaspoon fresh thyme, chopped
1/2 cup fresh lemon juice
1 teaspoon fresh rosemary, chopped
1 cup fresh orange juice
1 teaspoon fresh basil, chopped
3 garlic cloves, crushed


Instructions

Combine olive oil, lemon juice, orange juice, garlic and herbs. Pour mixture over the cleaned game hens and refrigerate 1 - 2 hours, turning occasionally. Cut 3 carrots and 2 celery ribs into strips and thinly slice 2 red onions. Remove game hens from marinade. Salt and pepper inside and outside. Stuff cavity of each equally with vegetables. Smoke-cook at 225°F in smoker oven for 2 - 3 hours or until juices run clear. Recommended wood: apple Yield: 4 servings



Smoked Chicken and Beef Kabobs with Marinade


Ingredients


4 whole chicken boneless skinless chicken breasts
2 packages beef stew meat
2 big cans pineapple chunks
1 ½ pints cherry tomatoes
1 red bell pepper
2 yellow bell pepper
2 green bell peppers

Marinade:
1 cup Worcestershire sauce
2 cans pineapple juice
Juice of ½ lemon
1 can frozen orange juice concentrate mixed with ½ can water
Salt and pepper to taste


Instructions

Cut chicken and bell peppers into equal sized chunks. Thread chicken, beef, pineapple, tomatoes, and bell peppers onto skewers. Use Cookshack Jerky Rods as skewers. Combine marinade ingredients in a reseal able bag, seal, and shake to mix. Place kabobs into the bag and let marinate over night or up to 24 hours. Smoke at 225ºF for 2 to 2 ½ hours in smoker oven, or until done, and enjoy!


Recommended wood: Apple Wood


Hot Smoked Garlic Chicken Wings


Ingredients


24 chicken wings
Cookshack Spicy Chicken Rub
1/2 c. Garlic Butter
Hot Sauce to taste


Instructions

Season chicken wingettes or drumettes with Cookshack Spicy Chicken Rub. Smoke-cook for 60 - 75 minutes at 225°F with 6 oz. hickory wood. Remove from smoker, toss with garlic butter and hot sauce to taste.


Recommended wood: Hickory Wood


Jerk Chicken Wings


Ingredients


5 pounds chicken wings
1/2 cup Jamaican Jerk seasoning, dried
2 Tablespoons salt
1 teaspoon black pepper
1 Tablespoon garlic powder
Red leaf lettuce or fresh spinach
Bleu cheese or ranch salad dressing


Instructions

Rub chicken wings with jerk seasoning, salt, black pepper, and garlic powder. Marinate for 1 hour. Smoke chicken wings uncovered for 1-1/2 hours at 225°F in smoker oven with hickory wood. Serve hot or cold on a tray on a bed of lettuce or spinach with ranch or bleu cheese dressing. Yield: 8 - 10 servings


Rosemary and Lemon Thyme Smoked Chicken


Ingredients


1 whole trussed roasting chicken
1/4 cup olive oil
1/8 cup lemon thyme
1/8 cup crushed garlic
1/4 cup lemon juice Zest of two lemons
3 to 4 rosemary sprigs with branch attached


Instructions

Remove wishbone and truss chicken. Rub inside and outside with the next five ingredients, reserving zest of one lemon. Marinate for 1 hour. Place hickory wood, rosemary and remaining zest in smoker's wood box. Smoke-cook at 225°F for 3 hours. Split chicken down breast bone, cut out back bone and serve. Yield: 1 chicken (2 servings)


Smoke Glaze Chicken Breasts with Szechwan Peanut Dipping Sauce


Ingredients


50 chicken breasts, bone in, skin on

Glaze:
1 cup dark brown sugar
1/4 cup paprika
1 Tablespoon granulated garlic
1/2 cup cornstarch

Sauce:
1 cup water
1/2 cup soybean oil
1 1/4 cup white vinegar
1 1/4 cup soy sauce
1/4 cup fresh lime juice
1 1/2 cup onion, finely chopped
6 cubes chicken bouillon or 3 Tablespoons concentrated chicken soup base
5 Tablespoons granulated garlic
1 1/2 Tablespoons ground ginger
1 1/2 Tablespoons ground coriander
2 Tablespoons ground cayenne pepper
1/4 Tablespoons nutmeg
1 Tablespoon red pepper flakes
3 cups natural, coarse-ground peanut butter
1 1/2 cups honey

Instructions

Mix glaze ingredients together and rub onto both sides of chicken breasts. Smoke chicken with hickory wood at 200°F for 1 hour. Place in sealed container and refrigerate. Sauce: Combine all ingredients except peanut butter and honey in large saucepan. Over medium heat, stir regularly for 5 minutes. Remove from heat and add peanut butter and honey. Mix well and refrigerate in covered container. Sauce will be ready to use in 12 hours. Sear chicken breasts over charcoal or hardwood and serve with sauce in a ramekin or small bowl on side. Yield: 50 servings


Smoke Roasted Herb Chicken


Ingredients


12 chicken halves
2 Tablespoons rosemary, whole
3 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1/2 Tablespoon paprika
1/4 cup olive oil

Instructions

Combine all dry herbs and mix well. Place half chickens on sheet pans and rub with olive oil. Sprinkle seasonings to taste on to chicken halves. Smoke-cook at 225°F for 3 hours in smoker.
Recommended wood: Hickory Wood
Yield: 12 portions


Smoked Chicken and Angel Hair Pasta with Basil


Ingredients


Four 5 oz. chicken breasts, boneless, skinless
2 1/2 Tablespoons Cookshack Spicy Chicken Rub
1/2 lb. angel hair pasta (dry weight)
1/4 c. olive oil
1 1/2 c. heavy cream
3/4 c. pesto
1/2 c. parmesan cheese
1/2 c. toasted pine nuts

Instructions

Rub chicken with Cookshack Spicy Chicken Rub. Smoke-cook 45 - 60 minutes at 225°F, or until juices run clear. Slice into strips and set aside. Cook pasta in boiling water until al dente, drain, toss in olive oil and reserve. In 12"" sauté pan combine the pesto and heavy cream. Bring to a boil and add chicken strips. Toss with angel hair pasta. Divide between 4 serving plates and sprinkle with parmesan cheese and pine nuts. Serve.
Recommended wood: Hickory Wood
Yield: 4 servings


Spicy Smoked Chicken Breast


Ingredients


Chicken breast, trimmed
Cookshack Spicy Chicken Rub

Instructions

Evenly sprinkle Cookshack Spicy Chicken Rub on all chicken surfaces. Smoke-cook with 5 oz. apple wood per full smoker for 45 minutes at 200°F.


Smoked Chicken Kabobs


Ingredients


4 boneless, skinless chicken breasts
Cherry tomatoes
Mushrooms
Onions
Bell pepper
Skewers

Instructions

Cut chicken into bite-size chunks and put on skewer with cherry tomatoes, mushrooms, onion, and bell pepper. Grill on the direct side of the PG1000 at 375° for 20 min, tuning once. Baste with butter as you cook.
Recommended wood: Hickory


Smoked Chicken Salad


Ingredients


4 chicken breasts
Jarlsburg Swiss cheese, cubed
White grapes
Sherry mayonnaise dressing

Instructions

Smoke chicken breasts in smoker at 225° for 2 1/2 hours, bone, and dice. Toss with cubed Jarlsburg Swiss cheese, white grapes, and sherry mayonnaise dressing. Serve on bed of greens with a vegetable garnish of tomato quarters, black olives, and Italian peppers.
Recommended wood: Hickory


Smokin Hot Wings


Ingredients


20 chicken wings

Marinade:
1 Tablespoon cayenne pepper
1 Tablespoon habanero sauce (or your favorite sauce)
1 cup apple cider

Instructions

Split wings and get rid of tips. Marinate for 3 hours. Reserve marinade for mop. Smoke-cook wings at 225°F for 2 hours with apple wood. Mop with reserved marinade and finish on grill for 5 minutes each side, 10 minutes total.
Yield: 40 wings


Spicy Smoked Cajun Drumettes


Ingredients


Chicken drumettes
Cookshack Spicy Chicken Rub

Instructions

Season chicken with Cookshack Spicy Chicken Rub. Place drumettes on Cookshack Seafood Grills, spacing to allow for circulation of heat and smoke. Smoke-cook at 225°F for 60 - 75 minutes. The drumettes should be very tender and juicy, with a light golden brown color.
Recommended wood: hickory


Stuffed Smoked Chicken


Ingredients


1 - 3 lb. fryer, deboned
Salt and pepper
4 cloves garlic, pressed
2 Tbs. oregano, dried
1/4 c. olive oil
1/2 c. white wine
1/2 c. brown sugar
1/2 c. pitted prunes, chopped
1/2 c. green olives, chopped

Instructions

Salt and pepper chicken. Mix all ingredients and marinate chicken 4 hours in refrigerator. After marinating, drain liquid and reserve. Lay chicken out flat, skin side down, and put all solids of marinade over chicken evenly. Fold over and secure with cotton string. Smoke-cook at 225°F for 3 hours with apple wood. Serve with wild rice, honey glazed carrots and sprig of parsley.
Yield: 4 servings


Sugar Smoked Chicken


Ingredients


Whole chicken
Pickle salt or kosher salt
5 to 6 Tablespoons Brown sugar
Cookshack Spicy Chicken Rub

Instructions

Wash chicken and dry thoroughly. Using fingers, loosen skin from breast, back, and hip joints without tearing skin. Rub salt inside, outside, and under skin. Wrap in plastic wrap and refrigerate at least 8 hours. Rinse off excess salt and dry thoroughly. Place chicken in a steamer, have water at a rolling boil, 1" below rack. Steam 45 minutes, checking water level often. NOTE: A steamer can be made by inverting a bowl inside a large pot and placing a plate on top of the bowl. Make a small foil boat that will fit in the Cookshack smoke. Fill with brown sugar. Sprinkle chicken with Cookshack Chicken Rub. Place boat in smoker with chicken and smoke 45 to 60 minutes at 225°F, using hickory or mesquite wood. Remove to cutting board and brush lightly with sesame oil before carving. Carve into serving size pieces and arrange on a platter, skin side up.


Tandoori Style Smoked Chicken


Ingredients


6 chicken halves back bone removed
1 ½ tbsp. salt
4 cloves garlic minced
1 lemon (juiced)
1 cup plain yogurt
2 tbsp. Madras curry powder

Wood:
2 oz. apple

Instructions

In a bowl, mix the salt, garlic and juice from lemon. Rub this mixture all over the chicken pieces well. In another bowl, mix the yogurt and curry powder well. Coat each piece of chicken well. Refrigerate overnight. Preheat the smoker to 250°F. Place the chicken on the rack. Smoke-cook for 2 hours to an internal temp of 170°F using hickory wood.
SMOKE-COOKING
Smoke-Cook Temperature: 250°F
Smoke-Cook Time: 3 ½ hours
Hold Temperature: 140°F


Tortellini with Smoked Chicken Breast and Balsamic Dijon Vinaigrette Potato Salad


Ingredients


Balsamic Dijon Vinaigrette:
4 Tablespoons fresh minced basil
2 teaspoons salt
1 teaspoon white pepper
1 cup olive oil
1/8 cup balsamic vinegar
6 Tablespoons Dijon mustard

Main Dish:
32 ounces cheese filled tortellini
4 green peppers, sliced thin
4 red peppers, sliced thin
4 - 8 ounce chicken breasts
1 cup black olives

Instructions

Vinaigrette: Mix fresh basil, salt, white pepper, balsamic vinegar, and Dijon mustard. Whip in olive oil. Chill for 1 hour.
Smoke chicken in smoker oven at 225° for 2 hours with hickory wood.
Cook tortellini and shock in ice water. Toss in salad oil and chill. Add peppers and olives. Slice smoked chicken and add to mixture. Toss with Balsamic Dijon Vinaigrette and serve on a bed of lettuce.
Place salad on bed of Boston Bibb lettuce, making sure olives are on top. Garnish with radish, sweet pickle, celery, and green onion.
Yield: 8 to 10 servings


Grilled Chicken Thighs on the Charbroiler


Ingredients


Italian Sausage Links
Boneless/skinless Chicken Thighs
Asparagus
Fast Eddy's All Purpose Rub

Instructions

Turn the Charbroiler on low heat. Spray grates with cooking oil. Coat chicken thighs with Fast Eddy's Rub to taste. Marinate asparagus in Italian dressing for a few minutes. Add sausage, chicken and asparagus to grill. Grill asparagus for 3-4 minutes on each side. Grill chicken to 170° and sausage links to 165°. Remove and serve.


Chicken Hawaiian Kabobs


Ingredients


3 Tbs. Soy Sauce
3 Tbs. Brown Sugar
1 Tbs. Sesame Oil
2 Tbs. Sherry
1/4 tsp. Ground Ginger
1/4 tsp. Garlic Powder
1 can Pineapple Chunks
3 Boneless, Skinless Chicken Breasts
8-10 Skewers

Instructions

Soak skewers in water prior to using. Cut chicken breasts into 1-2" cubes. Mix together Soy Sauce, brown sugar, sesame oil, sherry, ground ginger and garlic powder in bowl. Add cubed chicken and pineapple chunks to Ziploc bag. Pour marinade mixture over chicken and pineapples. Refrigerate for at least 2 hours. Remove and skewer rotating between the chicken and pineapples. Grill on Low for about 10 minutes, turning once. Remove and serve.


Grilled Buffalo Chicken Sandwiches


Ingredients


Chicken Breast
Hot Sauce
Cookshack Spicy Chicken Rub
Ciabatta Bread
Green Leaf Lettuce
Ranch
Blue Cheese Crumbles

Instructions

Pour hot sauce on both sides of the chicken breasts. Then sprinkle with Cookshack Spicy Chicken Rub. Smoke on the direct side of the PG1000 for 4 minutes on each side, then move to the indirect side for 20 minutes. Grill the Ciabatta bread on the direct side for 3 minutes, remove. Remove the chicken when the internal temp reaches 165°. Build sandwich and serve.


Smoked Chicken Breast


Ingredients


3 lbs. Chicken Breasts
2 Tbs. Olive Oil
3 Cloves minced Garlic
1/4 tsp. Ginger
Green Leaf Lettuce
1/4 c. Apple Juice
1/3 c. Light Brown Sugar
2 Tbs. Ketchup
1 Tbs. Cider Vinegar
1/2 c. Water
1/3 c. Soy Sauce

Instructions

Mix ingredients and add chicken and mixture to Ziploc bag. Seal and refrigerate for 2 hours. Remove and smoke at 225° for 2 1/2 hours in Cookshack smoker. Remove and serve.
Recommended wood: Hickory Wood


Sweet and Spicy Bacon Wrapped Chicken


Ingredients


4-6 Chicken Breasts
Cookshack Spicy Chicken Rub
Bacon Slices (3 per chicken breast)
1 c. Brown Sugar

Instructions

Cut chicken breast in thirds. Sprinkle chicken with Cookshack Spicy Chicken Rub. Wrap bacon around chicken and secure with toothpicks. Roll bacon wrapped chicken in brown sugar. Smoke at 300° for 1 hour in the FEC120. Remove and serve.
Recommended wood: Hickory pellets


Prosciutto-Wrapped Chicken Breasts


Ingredients


3 Chicken Breasts
9- Prosciutto
2 Tbs. Olive Oil
8 Cloves Garlic
½ c. White Wine

Instructions

Mix olive oil, garlic and wine in aluminum foil pan. Place pan on indirect side of grill at 400° for 5-8 minutes to heat liquids. Sprinkle oregano over 9 slices of prosciutto. Sprinkle pepper over chicken breasts. Wrap 3 slices of prosciutto around each chicken breast. Place chicken breasts in liquid mixture for 15 minutes on each side at 400° or until chicken reaches an internal temperature of 170°. Remove and serve.
Recommended wood: Hickory pellets


Chicken Wings



Smoked Hot Wings



Smoked Whole Chicken



Bacon Wrapped Smoked Chicken



Grilled Chicken Quesadillas


Ingredients


Grilled Chicken Quesadillas
2 lb. Chicken Breasts
Cookshack Chicken Rub
10" Flour Tortillas
2 c. Mexican Cheese Blend
1 Chopped Onion
Sliced Black Olives
Diced Green Chilies

Instructions

Season the chicken breasts with Cookshack Chicken Rub and grill on the offset side of the PG500 at 400° until the chicken reaches an internal temperature of 170°. Slice the chicken and place on the 10" flour tortilla. Add green chilies, black olives, onions, and cheese. Grill at 400° for 4 minutes on each side.


Competition Chicken Thighs



Grilled Chicken, Sausage and Asparagus



Smoked Chicken using the Roast Up Rocket



Smoked Chicken Thighs



White Chicken Chili


Ingredients


1 whole chicken
Cookshack Spicy Chicken Rub

64 oz. Chicken Stock
2 ½ tsp. Cumin
¼ tsp. Black Pepper
1 c. Carrot, grated
1 c. Celery, chopped
1 c. Onion, chopped
6 Tbs. Butter
6 Tbs. All-Purpose Flour
16 oz. Pepper Jack Cheese, shredded
3 cans (15.8 oz.) Great Northern Beans, drained
2 cans (11 oz.) White extra sweet corn, drained
8 oz. Heavy Whipping Cream
24 oz. Half and Half
16 oz. Pace Picante Sauce

Instructions

Sprinkle Cookshack Spicy Chicken Rub on all sides of the chicken. Smoke the chicken in the Amerique smoker at 250° for 3 hours. Remove, let cool and pull all meat from the bones. Discard the bones.
Saute the onions, celery and carrots in the butter. Add the flour to the mixture to make a roux. Gradually whisk in a half cup of chicken stock. Keep adding in the chicken stock until you have a consistency of thin gravy. Then empty the saute pan into the stock pot with the rest of the chicken stock. Bring stock pot to a slow simmer, add cheese and mix well. Add beans and corn, then return to a low simmer. Add creams and salsa, then last the chicken. Return to a simmer, remove from heat and serve.


Spinach and Feta Stuffed Grilled Chicken Breast



Miso Glazed Chicken Sandwich with Cabbage Apple Slaw



Southwest Chipotle Smoked Chicken Wraps



Grilled Chicken and Angel Hair Pasta


Ingredients


2 lb. Chicken Breasts, cut into strips
2 ½ Tbs. Cookshack Spicy Chicken Rub
½ lb. Angel Hair Pasta
¼ c. Olive Oil
1 ½ c Heavy Cream
¾ c. Pesto

Instructions

Rub chicken with Cookshack Chicken Rub. Smoke at 225° for 45 minutes. Cook pasta according to directions on box. Drain and toss in olive oil. Combine pesto and heavy cream. Bring to a boil and add chicken strips. Toss with angel hair pasta. Serve.


Pineapple Chicken Kabobs


Ingredients


1 Pineapple Cut into 1” cubes
3 Chicken Breasts cut into 1” cubes

Chicken Marinade:
2 tsp. Kosher Salt
2 tsp. Paprika
4 tsp. Sugar
1 c. Cookshack Mild BBQ Sauce

Pineapple Marinade:
1 stick melted butter
½ c. brown sugar
1 tsp. Cinnamon

Instructions

Mix chicken marinade together. Add chicken and toss until all the chicken is coated. Set aside. Mix the pineapple marinade together and add the pineapples. Mix until well coated. Using Cookshack Jerky Rods, skewer chicken and pineapple alternating every other one. Grill on the direct side of the PG1000 at 400°, turning every 3 minutes until internal temperature of chicken reaches 165°. Approx. 12 minutes. Remove and serve.


Bacon Wrapped Chicken Bombs


Ingredients


3 Chicken breasts cut in half
3 Jalapenos cut in half
4 oz. Cream Cheese
1 c. Shredded Cheese
12 slices of Bacon
Cookshack Mild BBQ Sauce

Instructions

Place chicken halves in plastic bag and beat to ¼” thick. Mix cream cheese and shredded cheese together in bowl. Scoop cheese mixture into pepper halves. Wrap stuffed pepper with chicken, then wrap bacon around chicken to hold chicken and pepper together. Place bacon bombs on the indirect side of the PG1000 at 350° for 35 minutes or until the chicken reaches 165°. Baste with Cookshack Barbecue Sauce during cooking to create a glaze. Remove and serve.


Honey Lime Grilled Chicken Marinade


Ingredients


4-6 Chicken Breasts
½ c. Lime Juice
1/3 c. Vegetable Oil
3 Tbs. Honey
1 tsp. Thyme
1 tsp. Rosemary
3 tsp. Minced Garlic
½ tsp. Black Pepper

Instructions

Combine all ingredients with the chicken breasts in a Ziploc bag. Refrigerate for at least 4 hours. Remove chicken from marinade and grill on the PG1000 at 425° on the direct side for 10 minutes on each side or until the internal temperature reaches 165°. Remove and serve.


Beer Brined Smoked Chicken


Ingredients


1 Whole Chicken
2 Tbs. Olive Oil

Brine:
2 c. Water
¼ c. Kosher Salt
¼ c. Brown Sugar

Rub:
¼ tsp. Black Pepper
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
½ tsp. Cookshack Chicken Rub
3 tsp. Paprika

Instructions

Mix brine ingredients until dissolved. Add chicken to brine. Brine for at least 8 hours. Remove from brine and mix rub ingredients together. Rub Olive Oil on chicken. Rub all sides of the chicken with the rub mixture. Smoke in the Cookshack AmeriQue at 250° for 3 hours. Remove, slice and serve.


Basil and Wine Infused Smoked Chicken


Ingredients


2 Tbs. Kosher Salt
3 Tbs. Brown Sugar
3 tsp. Paprika
3 tsp. Black

Whole Chicken
Olive Oil
8 Leaves Fresh Basil

Flavor Infusion Reservoir Ingredients:
1 Tbs. Tarragon
1 Tbs. Thyme
2 c. White Wine

Instructions

Combine salt, brown sugar, paprika and pepper in a bowl. Set aside. Remove giblets and neck from chicken and rinse chicken. Pull skin away from chicken and insert fresh basil leaves. Rub chicken on all sides with olive oil. Sprinkle rub mixture on all sides of the chicken. Add the wine, tarragon and thyme to the flavor infusion reservoir. Use the probe to cook the chicken to an internal temperature of 170°. Place the flavor infusion reservoir in the bottom of the smoker, next to the wood box. Use 2 oz. of Hickory Wood. When the chicken reaches the desired internal temperature, remove, slice and serve.


Smoked Chicken Leg Quarters