Receta Fall grilling: Smoked Marinated Chicken
Recently, I took advantage of our unseasonably-warm-for-Colorado weekend weather to cook up some chicken in our Masterbuilt electric smoker. It’s so easy to smoke a chicken that I don’t know why I don’t do it more often. (It probably has something to do with all that fish and venison in our freezer! Chicken’s a rare treat at my house.)
World Harbors marinades make smoking chicken easy
Using a premade marinade like those from World Harbors® makes the process even easier. This time around I used World Harbors Maui Mountain Teriyaki and World Harbors Maui Mountain Sweet 'N Sour to marinate a couple of chickens. (You can use any variety you like!) Combined with the smoke from the sugar maple wood I used, both birds turned out moist and delicious. If you have a smoker or know how to smoke chicken using a grill, the process is easy.
This Mama’s tips
Since most smokers are large enough do two or more birds at once, take advantage of the situation and smoke extra chicken(s). Eat one immediately while you’re watching football. The extra chicken is great the next day in salads, sandwiches, stir fry or soups or reheated in the oven or microwave.
I like smoking fish (lake trout is wonderful) while I’m smoking the chicken. I place the fish under the chicken so the chicken fat drips on to the fish. Decadent!
If you want your chicken to cook even faster, try spatchcocking it!
Ingredients
1 whole chicken (3 to 4 pound fryer)
1 bottle of World Harbors marinade of your choice
1 sealable plastic baggie
Directions
Remove giblets, liver and neck from chicken. (Set aside to make stock.)
Place whole chicken in plastic bag.
Pour in entire bottle of World Harbors marinade.
Add some water if necessary so marinade completely covers the chicken.
Seal bag and set in refrigerator overnight or for 24 hours. Turn bag once to evenly marinate chicken about half way through the process.
Heat your smoker to 235 degrees F and add your favorite bird-friendly wood (apple, sugar maple, etc.)
Remove the chicken from the marinade. Place the chicken in the smoker, breast side down to start. After 1 1/2 to 2 hours, turn it over to finish.
Cook the chicken until it reaches 160 degrees F. Make sure to check the temperature of chicken at the meatiest part of the breast between the bones.
Remove the chicken from the smoker and let it rest for at least 10 minutes before serving.
Prep Time: 24 Hours
Cook Time: 2 Minutes
Total Time: 26 Hours
Servings: Serves 4 to 6
Serving size: 1/2 pounds of meat per person
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Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.