Basil And Wine Infused Smoked Chicken Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
• Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

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.

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.

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.