Smoked Chicken
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Wednesday, 22 June 2011 15:39
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9 chickens, washed, dried and quartered 4 TBS salt 1 tsp black pepper ¼ tsp cayenne pepper 1 quart olive oil 3 TBS Liquid Smoke 3 TBS Worcestershire sauce ½ tsp garlic puree ½ tsp onion puree ¼ tsp Tabasco Mix salt and...

 

  • 9 chickens, washed, dried and quartered
  • 4 TBS salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 quart olive oil
  • 3 TBS Liquid Smoke
  • 3 TBS Worcestershire sauce
  • ½ tsp garlic puree
  • ½ tsp onion puree
  • ¼ tsp Tabasco
  1. Mix salt and peppers; season chicken by rubbing
  2. In a bowl combine olive oil and next 5 ingredients; mixing well into a marinade and brush generously on chicken pieces
  3. Place chicken into roasting pan, pour remaining marinade over chicken, cover and refrigerate for 12-24 hours
  4. Prepare outdoor smoker with charcoal and water
  5. Place chicken on racks and pour remaining marinade over; excess sauce will drip into the water pan;
  6. Cook over medium temperature for 7-10 hours until thermometer inserted into thigh or breast registers 180°

Serves 12-15; yields 36 pieces

 

Last Updated on Wednesday, 06 July 2011 02:16