Smoked Bucket Chicken Native American Style Chicken Recipes

Steps:

• Well, you're going to need as well:.
• A 5 gallon metal bucket (paint burned off).
• 3 wooden stakes.
• Tin foil (15x15).
• 8 lb. bag of matchlight charcoal.
• Cotton string (about 3-4 ft.).
• Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
• Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
• Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
• Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
• You're almost there!
• Place hickory chips around and underneath the chickens.
• Put bucket over chickens and pour all the charcoal around the bucket.
• Light it up!
• The chickens should cook for at least 3-3 1/2 hours.

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Steps:

• Heat oil in large skillet.
• Add chicken and lightly brown for 5 minutes.
• Add onions and garlic and cook 5 more minutes.
• Season with smoked paprika, salt, and pepper.
• Stir in chicken broth and simmer on low for 10 minutes.
• Remove from heat and stir in sour cream.
• Serve with buttered wide egg noodles.

Steps:

• Marinate chicken with ginger garlic paste and salt. Let it sit for 10-20 minutes.
• Heat a skillet to Medium High and melt the butter.
• Add chicken to the pan and cook until no longer pink.
• Remove pan from heat and set aside.
• In another pan, heat the oil and add cashews, sour cream, red chili powder, tomato sauce and the fried chicken.
• Cook on Medium low heat until tender and the oil separates from the sauce.
• Serve hot over rice. Enjoy!