Smoked Glazed Chicken Recipes

Steps:

• For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F.
• In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours.
• For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish.
• To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce.

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Steps:

• Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
• Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
• Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
• Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
• Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
• Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

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:

• For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
• Add maple extract and liquid smoke.
• Rinse chicken and pat dry.
• Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
• Remove pieces, rinse in cold water and pat dry.
• Coat with oil and season with Cajun seasoning.
• Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
• For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
• When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
• For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
• Remove and serve immediately.
• Have copies of the recipe available, because you will be asked.