Finger Lickin Smoked Chicken Recipes

Steps:

• Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour.
• Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up.
• Cook chickens on charcoal grill with mesquite charcoal.
• Turn often and baste with butter/7-Up mixture several times.
• When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.

Steps:

• Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

Steps:

• 1. Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier! place chicken in deep enough pan to cover in brine. cover with all brine ingredients. cover and refrigerate for 24 hours.
• 2. remove chicken from brine and rinse. The pieces will be darker because of the brine.
• 3. These directions are for charcoal/wood smoke, I do not use propane. spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
• 4. Use the brine in the smoker to mop/brush chicken with every 15-20 minutes. Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes. take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!) **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**

Steps:

• Place chicken in marinade (overnight if possible, turning once).