Smoked Chicken

This is an adaptation of a water smoker recipe for smoked chicken. It does require planning ahead, but it takes very little effort to prepare and cook.

Yield: varies

Featured Ingredients

Coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and breads. Size Options
$4.47 Glass jar, 1/2 cup (wt. 2 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.61 Glass jar, 1/2 cup (wt. 2.25 oz)
Cloves are the most well-known spice in the group of spices known as β€œflower spices,” and have a strong, sweet flavor. We grind two... Size Options
$7.83 Glass jar, 1/2 cup (wt. 2 oz)
Cardamom spice has a pungent yet elusive flavor, resinous and dark with hints of eucalyptus. Ground cardamom is a crucial ingredient in... Size Options
$10.07 Glass jar, 1/2 cup (wt. 2 oz)

Smoked Chicken Recipe

Ingredients
Preparation Instructions

Remove the vertebra, by cutting along either side, so the chicken can be laid as flat as possible. Pat dry.

In a Ziploc bag, combine the rest of the ingredients and mix well. Put the chicken in the bag, and squeeze out as much air as possible before you seal it. Make sure the chicken is well coated with the spice mixture. Let marinate in the refrigerator until ready to cook (at least 1/2 hour).

Pre-heat the oven to 220 degrees. Pour about an inch of water into the roasting pan. Sprinkle a few dashes of liquid smoke into the water. Lightly oil the roasting rack. When the oven reaches 220 degrees, put the chicken (skin side up), laid out as flat as possible, on the roasting rack. Cook for about 3 hours, or until done.

Yield: varies
Helpful Hints

The chicken can be served hot or chilled, whole, cut, or shredded. The meat is very tender and flavorful.

Cut-up chicken or even turkey can be equally delicious, but I recommend against using skinless poultry because the meat might become too dry. If using cut-up chicken, cook with the skin on, and remove the skin before serving. Or, cover skinless poultry very lightly with aluminum foil while cooking, but foil can't impart the same kind of flavor that skin can.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

1 Comment

ilona t

Hi there, looks yum, just making it now - in Australia - could someone tell me if the oven needs to be 220 F or C? Thank you

Rating: