CHICKEN!!

newjenn40

So my hubby wants to smoke a brisket this weekend... and I would love to get some chicken on that smoker too!!! Anyone have any good recipes or tried any items that helps the chicken stay moist and awesome WITHOUT but or mayo?!?!

cagefan

Ingredients
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Directions


In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.

Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.

Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

newjenn40

AWESOME!!!! Thanks girlie!!

JennaM222

can of coca cola

mlrodgers381

I was told (and have read it in various recipes) that if you soak it in milk for an hour before cooking, it makes the chicken really moist. Some recipes say buttermilk...and some just plain ole milk!!

Thokiz

...that helps the chicken stay moist and awesome WITHOUT but or mayo?!?!

Use a meat thermometer to avoid over cooking & it will always remain moist no matter what you dip it in or season it with

newjenn40

Thanks y'all!

AnimePrincess13

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chicken

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chicken, Rinse if desired, pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smoking or Roasting...

Chicken Rub

1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Cayenne
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Allspice
1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.
Reduce Cayenne to 1 teaspoon if less heat is desired.
Can be done without using oil or butter.


This is the recipe we use in our smoker. Have done it without letting the skin dry and it is still amazing.

sweetlyybroken

You can always sub plain greek yogurt for mayo!

emlott88

Yes the soaking in buttermilk really does work! My baked chicken always comes out super moist, which usually baked chicken can get pretty dry.

You can substitute buttermilk with regular milk + lemon or white vinegar.

AlongCame_Molly

Beer butt chicken! Look it up, it's amazing.

nicolaturner1986

I usually make a good old British Sunday Roast every week and when I use chicken it always turns out nice and moist

stuff Thyme (fresh or dried) under chicken skin
Squeeze 1 lemon over chicken and place half the lemon inside the carcass
Slice 1 onion and lay in baking tray
place chicken on top of the onion and pop in the oven
roast the chicken for 20 mins per lb + 10-20 mins (until the juices run clear)
30 mins before the chicken is done, place a few slices of bacon over the chicken and place back in the oven for final 30 mins

The meat stays lovely and juicy when we do it like this

x

nicolaturner1986

Diet Coke Chicken is also lovely too - this is a 'syn free' recipe I got from a member

Pour diet coke (about 1 pint) into a sauce pan and add i teaspoon cayenne pepper, 1 teaspoon of garlic powder, 2 beef stock cubes (I use OXO), 1 tablespook of Paprika (smoked if you want to), a couple of dashes of worcester sauce and 2 tablespoons of tomato puree and boil up until the sauce until it becomes sticky (in my experience it doesn't get very thick).

Stir fry chicken with onions, peppers and mushrooms (or whatever veg you want) and when cooked pour sauce over the chicken and veg.

I usually serve this with rice

If on slimming world this would be classed as 'syn free'

x

samr73

bump

newjenn40

awesome!!! Thanks for all the recipes!

RobTheGourmet

I would not use a buttermilk or acidic soak for more then 20-30 min even for whole chicken and do not think they are as good for a smoked or slow cooked chicken

I would use a wet brine in salt water for 1-2 days as was mentioned but no need to use the other ingredients in the brine they add minimal effect mostly just to the surface while the salt plays a real role in providing more moisture and flavor in the meat through osmosis.

I would then spatchcock the chicken ( removing the backbone and breaking the breastbone to flatten it ) pat it dry and then use your season rub or herb paste such as a shallot and fresh parsley, oregano and thyme or even a lemon and tarragon.

or another rout is a dry cajun /creole rub and finish with a wet rub if you want.

also when its done it needs to rest for 10-15 min depending how you want the texture either covered or partially covered so the juices can settle.

I have prepared easily thousands of whole chickens, turkeys, duck and pheasant similar both over wood and cast iron seared and oven roasted to perfection.