Yummy Honey Mustard Chicken In The Smoker Recipes

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:

• 1. Preheat the smoker to 250f (120c).
• 2. Chef's Note: To brine, or not to brine... that is the question. This dish works great with breasts, thighs and legs. If you're using dark meat, brining is not really necessary. If you plan on using breast meat, I would recommend a one or two hour brine, just to help keep the white meat moist.
• 3. Gather your ingredients.
• 4. Use a small bowl to mix the Dijon, honey, and olive oil.
• 5. Chef's Tip: Use a whisk to get the ingredients thoroughly blended.
• 6. Add a pinch of salt and pepper, and then mix, and give it a taste. Keep adding the salt and pepper, a bit at a time, until you like what you taste.
• 7. Chef's Note: A good chef will always taste their recipes as they are cooking and that's why you should never trust a skinny chef... that's a joke. But getting back on subject... If you dump the salt in at the end of the cooking process, your dish will taste salty; however, if you salt as you cook, the dish will taste seasoned. And this holds true for most spices.
• 8. Place the chicken breasts, skin side up in a casserole dish.
• 9. Chef's Tip: The size of the casserole dish should be such that the chicken fills the dish. If you use a large casserole dish the Dijon/honey mixture will spread out into the empty spaces of the dish and burn... I HATE it when that happens.
• 10. Pour the Dijon/honey sauce evenly over the chicken breasts.
• 11. Add the rosemary sprigs; placing them between the chicken breasts.
• 12. Sprinkle on the kalamata olives, and spread evenly.
• 13. Chef's Tip: If you're not a fan of chicken skin, I would still recommend that you leave it on the chicken during the cooking process because it will help to keep the chicken breasts moist.
• 14. Add the casserole dish to the smoker.
• 15. Add your favorite wood chips (I chose apple wood), and let the games begin.
• 16. Cook until the internal temperature of the breasts reaches 165f (74c), about 1.5 to 2 hours
• 17. Chef's Note: Many people cook chicken until the juices run clear... that's nice; however, it's not accurate. Get an instant read thermometer and make sure.
• 18. Remove the casserole pan from the smoker.
• 19. Chef's Note If you see any chicken fat floating about, use a turkey baster to suck up the chicken fat, or an ordinary spoon.
• 20. Spoon some of that yummy sauce over the chicken, and serve with your favorite sides. Mine happens to be some nice smoked cheesy scalloped potatoes. Enjoy.
• 21. Keep the faith, and keep cooking.

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Steps:

• Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
• Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
• Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
• Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
• Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
• Toss together salad greens, carrots, and radishes in a large bowl.
• Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
• Divide salad among plates, top with chicken, and drizzle with dressing.

Steps:

• Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
• Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
• Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
• Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
• Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.