What are the ingredients to make smoked chicken quarters?

To smoke chicken quarters in the Traeger, you’ll need the following ingredients:

● Chicken Leg Quarters

● Kosher salt

● Freshly ground black pepper

● Smoked paprika

● Garlic powder

● Onion powder

● Ground cumin

● Cayenne pepper

How do you make smoked chicken quarters?

Smoked chicken quarters are easy to make on the Traeger. The first step is to preheat the smoker to 225 degrees Fahrenheit. Next, you want to mix all the seasonings together and sprinkle on the chicken quarters. Rub the seasoning into the skin to evenly coat.

Why should you leave the skin on chicken when smoking?

It’s so important that you leave the skin on the chicken to not only add flavor, but the skin will also keep the meat moist as it smokes. You can always remove the skin after the chicken cooks, but you’re going to be removing all those great flavors the seasoning adds. 

Why is dark meat better for smoking?

Dark meat is better for smoking because it is less likely to dry out. Dark meat has a higher fat content than white meat, which will help keep the meat moist. You should also know that dark meat isn’t as bad for you as we were once led to believe. In fact, dark meat is more nutrient rich than white meat. Dark meat also holds up to different types of smoke, seasonings, etc.

Can you smoke chicken breasts instead?

Of course. Just be aware that it’s easier for white meat to dry out in the smoker. You will also need to adjust the time that you smoke the breasts. Chicken breasts should smoke for around 1 hour at 225 degrees. Because chicken breasts have a lighter flavor, you may also want to choose the lightest flavored wood to smoke with. This will ensure that the smoky flavor isn’t overwhelming. Smoking chicken breasts on the bone with the skin on will ensure more flavorful, juicy chicken. With all this said, don’t be afraid to eat chicken quarters. Dark meat isn’t as unhealthy as we were led to believe years ago. Chicken quarters are also extremely affordable. You can sometimes find a 10 pound bag for less than five-dollars while chicken breast costs many times more.

What wood should you use for smoking chicken?

For this recipe, it is recommended that you use cherry or apple wood. Both woods have a mild, fruity flavor that will work well with the chicken and the seasoning. Because chicken quarters smoke for such a long time, you want to make sure the flavor of your wood isn’t too strong. This means that you’ll want to avoid woods such as hickory and oak.

Place in the Traeger and smoke for 2-3 hours or until an instant-read thermometer reaches 165 degrees when inserted near the thigh bone. Once cooked, remove from the smoker and allow to rest for 10-15 minutes before serving.

What do smoked chicken quarters go well with?

Smoked chicken quarters are great with everything from baked beans to potato salad. They are also great with macaroni and cheese. Almost anything served with smoked pork would be great served with smoked chicken. If you have leftovers, you can also pull the chicken off the bone and toss with barbecue sauce to create pulled chicken sandwiches.

Print

Smoked Chicken Quarters

If your Traeger or Weber Smoker is calling to you, it may be time to cook up some Smoked Chicken Quarters.

Course Smoked Recipes

Cuisine Smoked Meats

Keyword Smoked Leg Quarters

Prep Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 440kcal

Author Mark Rogers

Equipment

• Wood Pellet Choices Cherry or Apple

Ingredients

• 8 Chicken Leg Quarters about 10 pound package

Seasoning Rub

• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 4 teaspoons smoked paprika
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper

Instructions

• Preheat the smoker to 225 degrees F
• Combine all the dry ingredients together in a small bowl
  
• Sprinkle the seasoning rub on each leg quarter pressing the rub into the chicken to evenly coat the outside
  
• Place the chicken directly on the smoker
  
• Smoke until an instant-read thermometer placed near the thigh bone reads 165 degrees F. Usually takes 2-3 hours.
  
• Remove from the smoker and allow to rest 10-15 minutes before serving
• Store leftovers in refrigerator

Nutrition

Calories: 440kcal | Carbohydrates: 4g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 2478mg | Potassium: 481mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 884IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 2mg

The post Smoked Chicken Quarters appeared first on Pit Nation BBQ.

Smoking Wings Ingredients

You probably already have these ingredients at home, which makes preparing this recipe for Smoked Chicken Wings even easier.

• Chicken Wing Sections – Four pounds is more than enough to feed the family.
• Olive Oil – You want the blend of seasonings to stick, so be sure to grab some olive oil.
• Garlic Powder – You can never have TOO much garlic on chicken wings.
• Onion Powder – It goes great with the garlic, making this seasoning combination ideal.
• Cayenne Pepper – Add a bit of a kick with some cayenne pepper in the mix.
• Black Pepper – You can’t go wrong with using a bit of black pepper when seasoning your wings.
• Paprika – Add some color to your wings with paprika!

You can even add salt to these wings.

How to Make the Smoked Chicken Wings Recipe

Preparing Traeger Chicken Wings is easy. You want to start by separating your chicken wings into drum and wing sections. You can learn how to cut chicken wings, it’s easy.

Grab you a small bowl, add your seasonings to it, and mix well to create the perfect blend that enhances the taste of your chicken.

Put your chicken wings in a large resealable bag, coat them in olive oil, and then sprinkle the seasoning on top of them, coating both sides with a generous amount of your blend. Next, put your bag full of chicken in the fridge and let it sit to marinate for at least an hour. 

Preheat your smoker to 225 degrees F, set your chicken wings on the smoker, and let them cook for about two hours. Check the internal temperature and make sure those wings reach 165 degrees F before you remove them.

Smoked Chicken Wings Tips

• Let your smoker preheat for at least 15-30 minutes before you put your chicken wings on it. If you put them on too soon, the chicken wings will take even longer to cook because the smoker won’t be ready for them.
• If you like the skin real crispy, add 1 ½ teaspoon of baking powder to your seasoning blend. It works like a charm to get that skin crisp and crunchy.
• When using the smoker to prepare these wings, the best types of pellets to use are apple or pecan. They add an excellent smoked taste to the chicken wings that improves the flavor of the meat even further.

Apple or Pecan, Which Wood Pellets?

If you want to achieve a sweet and smoky taste, apple is an excellent choice. Although it has a fruitier taste than the pecan pellets, it still brings that smoky flavor to the chicken, and it’s naturally an excellent choice when cooking any kind of poultry, whether it’s chicken wings or something else. On the other hand, if you prefer a more mesquite, hickory taste, go with the pecan pellets. The pecan pellets aren’t as sweet and are more on the savory side.

What Sides to Serve with Traeger Chicken Wings?

Want to make a meal out of these chicken wings? The meat is versatile enough to serve with just about any side, but these are a few good options to consider serving with your smoked wings.

• Baked Mac & Cheese – Recreate that feeling of being at a famous BBQ restaurant by preparing some homemade baked mac and cheese to serve alongside your wings.
• Macaroni Salad – If you want to keep it simple and serve something that requires minimal effort, macaroni salad is a great choice. It’s easy enough and goes well with the chicken.
• Fries – Whether you want to pull out a bag of frozen fries and heat them up or make fries from scratch using russet potatoes, they go great with chicken wings and are another side to consider.
• Sauce – don’t forget several sauces to choose from for dipping. This Easy BBQ Sauce has only 3 ingredients, we love our Texas BBQ Sauce or this Alabama White Sauce would taste good too!

These Smoked Chicken Wings have the perfect blend of seasonings and cook well in the smoker. If you want tasty, fall-off-the-bone meat, give this recipe a try.

Print

Traeger Chicken Wings

A blend of garlic powder, onion powder, cayenne pepper, and a few other ingredients will give your smoked chicken wings all the flavor you need to enjoy every last bite.

Course Appetizer

Cuisine American, BBQ

Keyword Traeger Chicken Wings

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Chill Time 1 hour hour

Total Time 3 hours hours 15 minutes minutes

Servings 8

Calories 308kcal

Ingredients

• 4 pounds chicken wing sections
• 2 Tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

• Combine all the dry ingredients for the seasoning rub together in a small bowl.
• Separate chicken wings into drum and wing sections if not already separated.
• Add chicken wing sections to a large zip-top bag. Drizzle the wing sections with olive oil and coat all sides of the wings.
• Sprinkle the seasoning rub on the chicken wings, pressing the rub into the chicken to coat the outside evenly. Place in the refrigerator for one hour.
• Preheat the smoker to 225°F.
• Place the chicken wing sections directly onto the smoker and smoke for 2 hours at 225°F. Wings are done when they reach an internal temperature of 165°F.
• Serve with your choice of sauces.

Notes

You can add 1 ½ teaspoon of baking powder to the seasoning blend for a crispier skin.

Nutrition

Calories: 308kcal | Carbohydrates: 1g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 236mg | Potassium: 213mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 272IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

The post Juicy Traeger Chicken Wings appeared first on Pit Nation BBQ.

If you’re unable to find cut wings at the grocery store, you may wonder how to work with whole wings. This post will walk you through how to cut chicken wings for grilling or smoking so that you can enjoy wings at home without spending a fortune.

Is it less expensive to purchase whole wings?

Yes! While you can purchase wing drumettes or wingette portions at the grocery store, you’re really going to pay up for them. At the time of this post, whole wings were $2.98 to $3.62 per pound, depending on the package size.

Frozen wing sections (fresh were currently unavailable) were over $4 a pound. Fresh would be even more expensive. Regardless, you are saving money.

How many pieces can you cut wings into?

The wing can be cut into three pieces. There’s the tip, wingette, and drumette. The wingette is the piece with two bones and the drumette is the piece that looks like a small chicken leg.

What do you do with the tips?

The tips are mostly useless when it comes to making buffalo wings, but the tips can be placed in a zip top bag and frozen until you’re ready to make chicken stock.

How do you cut the wings?

It’s important that you pick the wing up and see how it moves and bends. This will show you where the joints are. There are two joints that you’ll be cutting through. You’ll be cutting between the tip and wingette and between the wingette and drumette.

Look at each joint to see where the ball of the joint is. At each joint, there is cartilage that you’ll be able to cut through to separate the pieces. Find the joint and place your knife in the joint. Use the heel of your hand to apply enough force to the knife to cut through the joint.

If you have a particularly large wing, you can cut the skin to get a better look at the joint and where you need to cut.

What are the ways to cook chicken wings?

Chicken wings can be smoked, grilled, roasted, air fried, and deep fried. All will result in delicious wings.

When are wings done?

Chicken wings should be cooked to an internal temperature of 165 degrees F.

What are some good recipes to try?

There are a couple great recipes on the site that I highly recommend:

Best Grilled Chicken Wings Recipe with Homemade Dry Rub

Smoked Chicken Wings

The post How to Cut Chicken Wings appeared first on Pit Nation BBQ.

Whatever the reason, that smoky flavor and ripping meat off the bone with your teeth is definitely primal. If you’re craving that smoky flavor, and primal experience, you’re going to love these smoked chicken legs (otherwise known as chicken drumsticks).

So pull out your favorite smoker and get to cooking up some delicious drumsticks that your friends and family will be raving about all summer.

Are chicken drumsticks a good source of protein?

A single chicken drumstick has over 12 grams of protein. Chances are you’re going to eat at least two. That’s a great source of protein. The dark meat also has iron. If you’re worrying about fat, you can always remove the skin.

Dry rub recipe for your smoked chicken legs:

Smoked Chicken Rub: This is another great smoker recipe that uses ingredients you probably already have on hand. This recipe will make enough for 2 chicken recipes. Reserve remaining rub in an airtight container. The dry rub can be stored in the refrigerator for up to 7 days.

Here are the ingredients you will need for the dry rub:

• Chicken drumsticks
• Olive oil 
• Dark brown sugar
• Coarse sea salt 
• Smoked paprika 
• Cracked black pepper 
• Ground cumin 
• Onion powder 
• Garlic powder 
• Cayenne pepper

How do you make smoked chicken legs?

1. Preheat the smoker to 180 degrees F.
2. Combine the rest of the ingredients, except for the olive oil. Set aside.
3. Pat the chicken dry and then rub down with olive oil.

4. Rub the dry rub onto the chicken legs.

How long do you smoke your chicken legs?

For these smoked chicken legs, I used the Signature Blend Wood Pellets and cooked them on my Traeger smoker.

It can take 50 to 60 minutes to smoke chicken legs. The exact time will of course depend on the temperature you’re smoking at and the size of the drumsticks.

If you’ve got some really meaty drumsticks, it will obviously take longer. The chicken legs are done when the internal temperature reaches 165 degrees F.

Place the chicken legs on the smoker and cook for 30 minutes with the lid closed.

Increase the temperature to 375 degrees F and continue cooking for 20 – 30 more minutes until the internal temperature is 165 degrees F.

If you like, serve these smoked chicken legs with your favorite bbq or dipping sauce. Like my easy 3 ingredient BBQ sauce, Texas BBQ sauce, or Alabama White sauce recipes.

Another personal favorite of mine is this Chipotle dipping sauce.

Although, I personally think these chicken drumsticks don’t need them!

What Are Some Good Sides to Serve with Smoked Drumsticks?

These smoked chicken legs (or drumsticks) taste delicious with my coleslaw recipe, grilled corn on the cob, smoked mac and cheese, or BBQ baked beans.

For next time, you may want to check out my Traeger chicken thighs and chicken brine recipe too!

Print

Smoked Chicken Drumsticks

If you’re craving that smoky flavor, and primal experience, you’re going to love these smoked chicken legs.

Course Main Course, Smoked Recipes

Cuisine American

Keyword smoked chicken drumsticks, smoked chicken legs

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Calories 187kcal

Author Mark Rogers

Ingredients

• 8 chicken drumsticks about 2 pounds
• 2 tbsp olive oil

Smoked Chicken Rub

• ¼ cup dark brown sugar packed
• 2 tbsp coarse sea salt
• 1 tbsp smoked paprika
• ½ tbsp cracked black pepper
• 2 tsp ground cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• ¼ tsp cayenne pepper more if you like

Instructions

• Preheat smoker to 180°F
• Combine the chicken rub in a small bowl.
• Pat the drumsticks dry with a paper towel.
• Coat the drumsticks with olive oil and season generously with the chicken rub.
• Lay the drumsticks directly on the grill grates and smoke for 30 minutes with the lid closed.
• Increase the grill temperature to 375° F and cook for another 20-30 minutes or until the internal temperature of the drumsticks reaches 165° F.
• Serve immediately.

Notes

Wood Pellet Choices: Signature Blend, Apple, Pecan, Cherry

Smoked Chicken Rub: this recipe will make enough for 2 chicken recipes. Reserve remaining rub in an airtight container. Can be stored in the refrigerator for up to 7 days.

Nutrition

Calories: 187kcal | Carbohydrates: 9g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 1827mg | Potassium: 227mg | Fiber: 1g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

The post Smoked Chicken Legs appeared first on Pit Nation BBQ.

It’s so good that you’ll be throwing two chickens on your smoker every time.  

Smoked Beer Can Chicken: Getting Started

This smoked beer can chicken is one of the easiest, yet most flavorful chicken recipes I’ve ever made. It’s the perfect blend of moist, juicy, and smokey. 

To get started, you’ll want a whole chicken that weighs three to four pounds. When prepping the chicken, start by running the chicken under cold water and then drying off the chicken with a paper towel. 

Preheat your smoker to 225°F. 

While your smoker preheats, prepare your rub. I love rubs, but especially love rubs that involve everything I already have at home in the pantry. For this specific chicken rub you’ll need: 

• Light brown sugar
• Kosher Salt
• Ground black pepper
• Cayenne pepper
• Paprika
• Garlic Powder; and
• Onion Powder

Combine all the ingredients in a small bowl, mix well. Once combine, rub the dry ingredients all over the entire chicken; this includes under the skin and inside the body cavity — this is just one of the things that ensure your chicken is packed with flavor, literally.  

Before you begin smoking your chicken, you’ll need: 

• 1 can of beer
• Onion; and
• Garlic cloves

Chop up your garlic and onion, cut off the top of your beer can, and pour roughly half of the beer out of the can. Add the chopped garlic and onion into the beer can.

Making the Best Smoked Beer Can Chicken

Once you’ve prepped your ingredients and your smoker has preheated, you’re ready to move forward. Slowly work your chicken onto the beer can.

To make the process of transferring the chicken onto the smoker, and reduce the risk of the chicken falling over, I recommend you invest in a beer can chicken rack. 

Let the chicken smoke for two to three hours — your chicken is considered done when a meat thermometer reads 165°F when you stick it in the thickest part of the chicken. 

Remove the chicken from the smoker, cover it in aluminum foil and let it rest for at least 10 minutes to ensure the chicken absorbs all the juices and flavors before cutting into it. 

Commonly Asked Questions About Making Smoked Beer Can Chicken

What Is the Best Type of Beer to Use? 

The type of beer you use for this recipe is up to you. Cheap beers, like Budweiser, are completely fine — most people prefer lager for grilling. 

If you are hesitant to use beer, you could use lemon-lime soda, even Fresca — the important thing is that you have a 16-ounce can. 

If you’re worried about alcohol content and serving this chicken, don’t fret, the alcohol in the beer will cook off while smoking. 

Cooking Beer Can Chicken on Grill

If you are cooking beer can chicken on your charcoal or gas grill, adjust the cooking time to 1 to 1 1/2 hours.

Tip: If you are cooking on a gas grill, turn the temperature up to High for 5-10 minutes for extra crispy skin.

Temperature times will vary, so just make sure the thermometer reads 165°F. You can remove from the grill and cover with aluminum foil and allow to rest for 10 minutes before serving.

Why Should I Use Beer or Other Liquids in Smoked Chicken? 

The idea is to keep the chicken moist and flavorful. The steam from the beer inside of the chicken will leave it very humid, locking in the moisture, instead of letting it evaporate from the meat. 

What Do You Serve Smoked Chicken With? 

Are you a fan of leftovers? Make a second chicken and use it on salads or in soups for the week. The chicken is best served within three days of making this recipe. 

This smoked beer can chicken pairs well with many sides. Keep it light and serve some smoked or grilled asparagus on the side, a delicious side of homemade coleslaw, or hone in on some southern hospitality and serve it up with our smoked mac and cheese and BBQ baked beans. 

Related Smoked Chicken Recipes:

• Smoked Chicken Wings
• Smoked Whole Chicken
• Smoked Chicken Thighs

Print

Smoked Beer Can Chicken

This beer can chicken recipe requires all the ingredients you already have in your pantry making it the perfect solution for a weeknight meal or a weekend barbecue.

Course Main Course

Cuisine American

Keyword Beer Can Chicken

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 6 people

Calories 280kcal

Author Mark Rogers

Ingredients

• 3-4 pound whole chicken
• Seasoning Rub
• Dry Ingredients
• ¼ cup light brown sugar
• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• Wet Ingredients
• 1 can beer
• 2 tablespoons fresh onion chopped
• 2 cloves garlic chopped

Instructions

• Preheat the smoker to 225 degrees F.
• Combine all the dry ingredients and rub over the entire chicken, including inside the body cavity and under the skin.
• Cut the top off of the can of beer and pour half out, add the chopped onion and garlic to the can.
• Work the chicken over the open top of the beer and transfer it to your preheated smoker, Setting it on a beer can chicken rack is recommended.
• Smoke for 2-3 hours until an instant-read thermometer placed in the thickest part of the breast reads 165 degrees F.
• Remove from the smoker and cover with aluminum foil and allow to rest for 10 minutes before serving.

Nutrition

Calories: 280kcal | Carbohydrates: 11g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1243mg | Potassium: 267mg | Fiber: 1g | Sugar: 9g | Vitamin A: 621IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

The post Easy Beer Can Chicken on Smoker or Grill appeared first on Pit Nation BBQ.

I am a fan (and have been for a very long time) of chicken thigh recipes for several reasons:

1. They are more flavorful than chicken breasts
2. They are much cheaper than chicken breasts. 

While you could get skinless thighs, I’m a firm believer that the skin plays a major role in the flavor of this chicken thighs recipe, so, while shopping at the grocery store, I highly recommend purchasing thighs with the skin on. 

Because thighs absorb flavors so well, they are ideal for smoking. For this smoked chicken thighs recipe to go to the next level, you’ll need the following: 

• 8-10 chicken thighs
• Cherry or applewood chips
• Olive oil
• Light brown sugar
• Kosher Salt
• Ground black pepper
• Cayenne pepper
• Smoked paprika
• Garlic powder; and 
• Onion powder

How to Smoke Chicken Thighs Step by Step

Getting started with this chicken thighs recipe is simple.

Preheat your smoker to 225°F, add your wood chips, and begin trimming the fat off the chicken thighs. Once all of the thighs have been trimmed, drizzle olive oil over the thighs — you want your thighs to be coated well with the olive oil. 

Mix all of the dry ingredients and seasonings in a bowl and sprinkle the seasoning on each of the thighs and rub the seasonings into the meat thoroughly. This is one of the best ways to ensure the best flavor. 

Once your smoker is preheated, place the thighs directly on the racks of the smoker. Smoke the chicken thighs until they reach an internal temperature of 165°F — this usually takes an hour and a half to two hours. 

Once the chicken thighs are done, remove them from the smoker and allow them to rest for 10-15 minutes before serving. Trust me, you want the chicken to reabsorb all the juices before cutting into them. 

Tips for Making the Best Smoked Chicken Thighs

• When smoking any type of chicken, ensuring the internal temperature reaches 165°F is vital to reduce the risk of food poisoning. Purchasing a meat thermometer is the easiest way to ensure your chicken reaches the correct temperature. 
• Bone-in, skin-on, chicken thighs are going to provide you with the most flavor. If you choose to use boneless chicken thighs, be sure to adjust your smoking time as they will not take as long to cook. Boneless thighs often only take 45 minutes to one hour and fifteen minutes to smoke. 
• Looking to switch things up a bit? Consider adding your favorite homemade barbeque sauce (Like this one) during the last 10 minutes of smoking your chicken thighs. However, I can assure you that this rub provides so much flavor, this step isn’t necessary — but picky eaters, like the kids, may find a barbeque sauce more appealing. 

What To Serve With Smoked Chicken Thighs

These smoked chicken thighs pair nicely with just about any grilled vegetable or side salad, but some of our family favorites are this coleslaw recipe, grilled potato wedges, smoked baked potatoes, grilled asparagus, or Instant Pot BBQ Baked Beans.

Low on time during the week? To save time (and sanity) consider doubling this chicken thighs recipe and using the chicken for salads and other meals throughout the week. 

Chicken thighs retain moisture much better than breasts, making them ideal for leftovers and meal preps. 

Smoked chicken thighs can be stored in the refrigerator for up to five days. 

Other related chicken recipes you may like:

• Chicken Marinade Recipe
• How to Marinate Chicken for Maximum Tenderness
• Grilled Chicken Caesar Salad Recipe
• Grilled Chicken Cob Salad

Print

Smoked Chicken Thighs

Say so long to dry, lack-luster chicken and hello to this juicy, smoked chicken thighs. Smothered in a homemade rub & smoked to perfection.

Course Main Course

Cuisine American

Keyword smoked chicken thighs

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 people

Calories 374kcal

Author Mark Rogers

Ingredients

• 8-10 Chicken Thighs

Seasoning Rub

• Dry Ingredients
• ¼ cup light brown sugar
• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• Olive oil

Instructions

• Preheat smoker to 225 degrees F, add Cherry or Applewood to the smoker.
• Combine all the dry ingredients together in a mixing bowl.
• Trim off any excess fat from chicken thighs. Drizzle the thighs with olive oil and coat both sides of the thighs very well. Sprinkle the seasoning rub on each thigh pressing the rub into the chicken to evenly coat the outside.
• Place the chicken thighs directly on the smoker.
• Smoke until an instant-read thermometer placed near the thigh bone reads 165 degrees F. Usually takes 90-120 minutes.
• Remove from the smoker and cover loosely with aluminum foil and allow to rest 10-15 minutes before serving.

Notes

Wood: Cherry or Apple

Nutrition

Calories: 374kcal | Carbohydrates: 11g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1283mg | Potassium: 366mg | Fiber: 1g | Sugar: 9g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Smoked Chicken Thighs Recipe – Almost Too Good For Competition appeared first on Pit Nation BBQ.

You can certainly keep it simple with grilled chicken, romaine lettuce, croutons, Parmesan cheese, and bottled dressing and no one would fault you for it. BUT, if you want something that is simple and a powerhouse of flavor, you’re going to love this recipe.

This recipe takes each layer of the grilled chicken Caesar salad and takes it to the next level.

With a marinade for the chicken and homemade dressing recipe, you’ll have a Caesar salad that will have your family oohing and aahing over how flavorful it is.

Don’t let the number of your ingredients scare you. This recipe is super simple.

A great tip is to double the marinade recipe and grill some extra chicken to have for sandwiches the next day. If you’re going to be heating up the grill, why not make the most of it? Having that extra protein ready to go in the fridge is always a plus.

Why is it called Caesar salad?

When you hear Caesar salad, you can’t help but think of the Roman emperor. There are even bottled dressing companies that use his image or some other Roman icon on their packaging.

However, the truth is the Caesar salad was invented in 1924 by the chef Caesar Cardini. It was another culinary case of having just a few ingredients on hand and a bunch of hungry customers. Don’t you love when that happens?

Does Caesar salad really have anchovies in it?

Yes. While you can find dressing recipes that leave out this ingredient, you’re really missing out. Anchovies are a key ingredient.

The fish adds a rich, salty flavor that really makes the dressing pop. The recipe down below uses anchovy paste, making the dressing easy to make.

Is Caesar salad healthy?

As with many things, it depends on your eating plan. It’s true that the Caesar salad isn’t as healthy as other salads that contain a variety of vegetables. But it’s a lot healthier than pizza or other high-fat dishes.

Remember that the key to anything is moderation. Also, the chicken adds a good source of lean protein. And those anchovies you’re so scared of, offer a great source of omega-3 fatty acids.

How long do you grill chicken breast on the grill?

• Make sure to Preheat grill to medium-high heat and cook 5-10 minutes on one side.
• Turn chicken and continue cooking 5-10 minutes or until internal temp reaches 165 degrees F.
• Remove from grill and place on board to rest for 5 minutes while you make the homemade caesar dressing.

Can you top this salad with other protein options?

Yes! Caesar salad is great with grilled or smoked salmon. You could also add grilled shrimp.

If you’re looking for a meat-free option, consider adding white beans or garbanzo beans. Their flavor is neutral enough that they won’t clash with the flavors of the dressing.

You could also marinate firm tofu and grill it. Play around with your favorite protein options and see what works best for you and your family.

What are some great dishes to Serve With Grilled Chicken Caesar Salad?

Fettuccini Alfredo Pasta, Bruschetta or garlic bread go well with Caesar salad. If your idea is to serve the salad as an appetizer, leave off the chicken, and serve it with any of my smoked meat recipes.

Don’t forget to check out my homemade Ceasar salad dressing recipe with anchovy paste.

Print

Grilled Chicken Caesar Salad

The Grilled Chicken Caesar salad is one of the most popular salads and with good reason. It’s a salad that is simple, but when done right, incredibly flavorful.

Course Salad

Cuisine American

Keyword Grilled Chicken Caesar Salad

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 160kcal

Author Mark Rogers

Ingredients

Chicken Marinade

• 2-4 8 oz chicken breasts
• 1/2 cup fresh lemon juice
• 3 tbsp Worcestershire Sauce
• 1/4 cup olive oil
• 2 tbsp fresh oregano, minced or 2 teaspoons of dried oregano
• 1/4 cup fresh parsley, minced and lightly packed or 4 teaspoons dried parsley
• 1/4 cup fresh basil, minced and lightly packed or 4 teaspoons dried basil
• 3 garlic cloves, minced
• 1 tbsp brown sugar
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Homemade Caesar Salad Dressing – (Link to Recipe)

Salad

• romaine lettuce hearts, chopped
• croutons
• Parmesan cheese
• Salt and pepper to taste

Instructions

Marinade

• Whisk together all ingredients for marinade in a medium bowl
• Place chicken in shallow baking dish and pour marinade over
• Cover with plastic wrap and chill for at least 1 hour
• Preheat grill to medium-high heat
• Cook 5-10 minutes on one side, turn chicken and continue cooking 5-10 minutes or until internal temperature reaches 165 degrees F
• Remove from grill and place on board to rest for 5 minutes while you make the dressing

Salad

• Cut lettuce into bite sized pieces
• Slice chicken and place on top of lettuce
• Top with croutons and shredded fresh parmesan cheese
• Serve with dressing

Nutrition

Calories: 160kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 421mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 2mg

The post Grilled Chicken Caesar Salad Homemade Dressing appeared first on Pit Nation BBQ.

You’ll love these smoked chicken wings and so will all your neighbors. 

If you don’t want to drag out your smoker and looking for some quick and delicious grilled chicken wings instead, you might like my grilled wings recipe with homemade rub.

Crispy smoked chicken wings are all about two things: 

1. Temperature
2. Timing

Keep reading to learn how to make the perfect smoked wings for your favorite chicken wing recipes. 

How to Smoke Chicken Wings

This first tip is probably one of the most important factors of a good smoked chicken wing recipe. You want your chicken wings to be dried thoroughly before even seasoning them.

If you skip this step, you’ll likely end up with soggy skin. 

What is the best way to cut the chicken wings?

1. First, you will need to flip the wing over and find the wingtip and make your first cut putting pressure on the knife, if necessary.
2. Next, place the knife on the joint between the wingette and the drumette.
3. Push your knife through and make a second cut. Trim any excess skin on the drumette.
4. Now, you have two chicken wings that are ready for your favorite smoked chicken wing recipe.

How long and what temp to smoke chicken wings?

Now, remember, I mentioned in the beginning there are two key factors for smoking the perfect chicken wings.

Temperature and timing. 

Start low and slow. Good things come to those who wait. 

Heat your smoker to 250°F. Place your chicken wings directly on the racks of the smoker, close the lid, and let your chicken wings smoke for 30 minutes untouched. 

After 30 minutes, increase the smoker’s temperature to 425°F.  Continue cooking the wings for 45 minutes or until the chicken has reached an internal temperature of 175°F.  This time, you want to rotate/flip the wings as needed in order to maintain even cooking.  

What Type of Wood Should I Use for Smoked Wings?

I prefer to use pecan or apple-flavored woods for smoking poultry because of the sweet smokey flavor it gives the meat. 

Do you have to brine wings before smoking?

You don’t have to but it just adds to much flavor and amazing taste. If you have the chance to brine them, do so. You won’t regret it.

Do you use a dry rub on smoked chicken wings?

Coarse fresh cracked black pepper and coarse salt or a dry rub is the way to go for these show-stopping smoked wings. It gives a great flavor and a nice texture to the skin of the chicken.

Why is the skin tough on my smoked chicken wings?

It might be hard to pinpoint the exact reasoning but there are a few things to keep in mind. The biggest thing that you’ll want to check is to be certain that the chicken is cooked all the way through.

If not, the chicken skin is going to be tougher.

If the chicken is fully cooked, the other option is that there just might have been too much moisture in the smoker which is ultimately keeping the chicken from crisping up.

Can you smoke frozen wings?

No, don’t try this. To properly smoke chicken wings, you need to have them thawed and ready to go.

Frozen chicken wings might be tempting but the issue is that if they’re frozen, the smoke won’t penetrate as easily as if they are thawed.

This will affect the flavor and tenderness of the wings.

Are smoked wings healthier than fried?

Absolutely. Smoking the meat offers a fun flavor AND cuts down on the grease. Anytime that you can smoke meat versus frying it, you’re making a healthier choice.

How do you smoke chicken without drying it out?

Even though smoking a chicken is a simple process, you do have to pay attention to a few aspects so that you’re not drying it out.

The main thing to keep in mind is that you need to cook it slowly and on a low heat setting.

This will keep it from drying out and getting overcooked and give you that smoky flavor that you love.

Smoking wings doesn’t take as long as smoking a whole chicken because they’re cut up into smaller sizes so make certain that you’re paying attention closely to the time and temperature.

Additional Top Tips to the Perfect Smoked Chicken Wings Recipe

1. Consider purchasing “party style” wings. These wings are pre-cut and will save you loads of time in the kitchen. And a lot less clean-up. 
2. Brine these babies before you smoke them. Not only will the smoked chicken wings be juicier and more flavorful, but it helps the smoke adhere to the skin of the chicken.
3. Serve with your favorite chicken wing sauce along with carrots and celery.

Print

Smoked Chicken Wings

Searching for wings that are easy to make, crispy on the outside, but fall off the bone tender and juicy on the inside? You’ll love these smoked chicken wings and so will all your neighbors.

Course BBQ

Cuisine American

Keyword smoked chicken wings

Prep Time 10 minutes minutes

Cook Time 1 hour hour 19 minutes minutes

Servings 4 people

Calories 2441kcal

Author Mark Rogers

Ingredients

• 4 pounds chicken wings
• 2 tablespoons oil
• 1 Tablespoon kosher salt
• 1 Tablespoon cracked black pepper
• 1 cup Frank’s hot sauce
• 2 tablespoons butter

Instructions

• Dry the chicken wings thoroughly with a paper towel. Place them in a large bowl and add the oil, salt and pepper. Toss to coat evenly.
• Preheat your smoker to 250 degrees F using your favorite wood. Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
• Increase the heat in your smoker to 425 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F. Rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill.
• Melt butter and mix together with the hot sauce
• Remove the wing from the grill and toss in the sauce and serve. You can serve plain or toss in your favorite BBQ seasoning.

Notes

Wood: Pecan, Apple

Nutrition

Calories: 2441kcal | Carbohydrates: 1g | Protein: 181g | Fat: 185g | Saturated Fat: 47g | Trans Fat: 2g | Cholesterol: 758mg | Sodium: 15082mg | Potassium: 1570mg | Sugar: 1g | Vitamin A: 1490IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 9mg

All you pitmaster dads need to check out my recent delicious smoked recipes:

• Smoked Brisket Recipe Techniquest (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post Smoked Chicken Wings appeared first on Pit Nation BBQ.

Picking the Best Chicken to Smoke

Have you ever looked at the prices of a full chicken vs the prices of chicken breasts? Ever wonder how to make a whole chicken instead of wasting money on just PART of the chicken? Me too. That’s when I started experimenting with making whole smoked chickens.

For the success of your recipe, pick a chicken that is four to five pounds in weight, that doesn’t contain any added solutions — you want a tasty bird.  

Smoked Whole Chicken: Preparation

To get started, here’s what you’ll need: 

• A whole chicken (or multiple if you’re aiming to please a crowd — which you will.)

For the smoked whole chicken brine: 

• Water
• Kosher salt
• Dark brown sugar 

The point of a brine is to help keep the meat moist, even after smoking. For a whole smoked chicken, you’ll want to let it sit in a brine for at least six to eight hours, even overnight if possible. 

For the poultry rub: 

• Dark brown sugar
• Kosher salt
• Paprika
• Black pepper
• Chili powder
• Cumin
• Garlic Powder
• Onion Powder

A good poultry rub will add a ton of flavor to your chicken and give a nice skin to bite into after it’s been smoked.

How Long Should I Leave the Smoked Whole Chicken On the Smoker?

Smoking a whole chicken takes 3½ to 4 hours at 225°F. The internal temperature of the chicken breasts should be at least 165°F and the thighs should reach an internal temperature of 175°F  when you remove the chicken from the smoker. 

Once you’ve removed the glorious bird from the Weber smoker, let it rest for at least 10-15 minutes before serving — it needs time to reabsorb all the juices and flavors. 

How many hours does it take to smoke a whole chicken?

This will ultimately depend on the size of the bird but it’s a safe bet to plan on 3-5 hours to get the bird smoked and ready to eat.

Do you flip whole chicken when smoking?

You don’t have to but if your smoke comes with the option to rotate the chicken or have it rotisserie style, it’s a great way to cook it evenly. Some smokers have an option to rotate the chicken the whole time which can be a pretty cool feature to have.

How do I get the skin crispy on smoked chicken?

Smoking the chicken at a higher temperature can give crispy skin. Another option would be to put the whole chicken in the oven under the broiler for a few moments once it’s done.

Just be certain that you only do this for a few minutes as you don’t want to overcook and burn the chicken after all the time that you’ve spent cooking it slowly in the smoker.

Can you overcook chicken in a smoker?

Yes, you can. The good news is that even if you overcook it, it will still taste great. However, the downside of overcooking the chicken in the smoker is that it’s going to be dried out.

How do you keep chicken moist when smoking?

Low and slow is the key. Also having a water pan in your smoker is one of the best ways to keep the moisture, too.

Besides that, make certain that you let the chicken rest for at least 15 minutes before cutting into it so that the moisture is released into the bird and stays there. You’ll notice some moisture coming out as you slice it but letting it rest is key to keeping it moist.

What is the best wood to smoke chicken?

Everyone might have their own personal preference but the majority feel that using hickory wood to smoke your chicken offers the best flavor and taste. Feel free to try out different types of wood and flavors and see what you prefer.

You’ll get a different flavor combination every time as well as it pairs up with the rub.

Sides to Serve With Smoked Whole Chicken

No BBQ is complete without macaroni and cheese, am I right? Take your BBQ to the next level with this brag-worthy smoked mac-n-cheese recipe. 

Print

Smoked Whole Chicken Recipe

Tough, dry, over-cooked chicken is a thing of the past. This smoked whole chicken recipe is life changing — moist and full of flavor — you’ll never look at a rotisserie chicken the same way again. 

Course Smoked Recipes

Cuisine Smoked Meats

Keyword smoked whole chicken

Prep Time 6 hours hours

Cook Time 3 hours hours

Total Time 9 hours hours

Servings 6

Calories 338kcal

Author Copyright 2020 Recipes For Dads

Ingredients

• 1 whole chicken
• Basic Brine
• 4 quarts water
• ½ cup kosher salt
• ½ cup dark brown sugar
• Poultry Rub
• ¼ cup dark brown sugar packed
• ¼ cup kosher salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Brining
• Add the water to a container large enough to hold the chicken. Whisk the salt and brown sugar into the water until dissolved.
• Add the whole chicken to the brine, make sure it is completely covered. Refrigerate for 6-8 hours or overnight.
• Smoking
• Preheat the smoker to 225F degrees. Fill a drip pan with water and place under where the chicken will be cooked.
• While the smoker is stabilizing remove the chicken from the brining solution and rinse thoroughly.
• Mix together all the ingredients for the poultry rub and sprinkle about 3 tablespoons all over the skin.
• Transfer the chicken to the smoker and cook for 3-4 hours, until the internal temperature of the breast is 165F and thighs are 175F.
• Remove from the smoker and allow to rest for 10-15 minutes before serving/

Notes

Your cook time depends on the size of the bird.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 25g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 14275mg | Fiber: 1g | Sugar: 22g

All you pitmaster dads need to check out my other recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post How To Smoke A Whole Chicken appeared first on Pit Nation BBQ.