1/4 Photos of Smoked Glazed Chicken
Pokey in San Antonio, TX's Note:
This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.
My Private Note
Units: US | Metric
- 2 gallons water
- 1/2 cup vinegar (white)
- 2 tablespoons pickling spices
- 1 teaspoon allspice
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery salt
- 3 cups kosher salt
- 1/2 cup brown sugar
- 2 tablespoons maple extract
- 2 teaspoons liquid smoke
- 1/2 cup olive oil
- 1/4 cup cajun seasoning
Guest of Honor
- 8 lbs chicken
- 1For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
- 2Add maple extract and liquid smoke.
- 3Rinse chicken and pat dry.
- 4Brine chicken for at least 4 hours. Overnight is best.
- 5Remove pieces, rinse in cold water and pat dry.
- 6Coat with oil and season with Cajun seasoning.
- 7Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
- 8For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
- 9When chicken is done, coat with glaze and move pieces to a hot grill to crisp the skin. This will only take a few minutes.
- 10For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
- 11Remove and serve immediately.
- 12Have copies of the recipe available, because you will be asked.
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Nutritional Facts for Smoked Glazed Chicken
Serving Size: 1 (906 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 848.8
- Calories from Fat 543
- Total Fat 60.3 g
- Saturated Fat 17.9 g
- Cholesterol 242.0 mg
- Sodium 29744.8 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 0.5 g
- Sugars 13.2 g
- Protein 56.6 g
The following items or measurements are not included: