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
SMOKEMASTERS SMOKED CHICKEN
Bob Lane of the Mozark Smokemasters won first place in the Poultry division at the Valley Fare Daze in Grain Valley, MO with this recipe. It is a delicious smoked chicken recipe that we have used time and time again! Prep time includes overnight marinating time.
Provided by Dine Dish
Categories Chicken Breast
Time 12h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken with cold water and pat dry.
- Mix salad dressing and soy sauce in a bowl; strain.
- Inject chicken breasts, thighs and legs with salad dressing mixture.
- Sprinkle barbeque seasoning evenly over chicken.
- Place chicken in sealable plastic bag; seal bag.
- Marinate in the refrigerator for 8 hours or longer.
- Remove chicken from bag.
- Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
- Use hickory chips or apple wood in the smoker.
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