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    You are in: Home / Recipes / Smoked Glazed Chicken Recipe
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    Smoked Glazed Chicken

    Smoked Glazed Chicken. Photo by Queen Dragon Mom

    1/4 Photos of Smoked Glazed Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    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.

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    1. 1
      For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
    2. 2
      Add maple extract and liquid smoke.
    3. 3
      Rinse chicken and pat dry.
    4. 4
      Brine chicken for at least 4 hours. Overnight is best.
    5. 5
      Remove pieces, rinse in cold water and pat dry.
    6. 6
      Coat with oil and season with Cajun seasoning.
    7. 7
      Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
    8. 8
      For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
    9. 9
      When chicken is done, coat with glaze and move pieces to a hot grill to crisp the skin. This will only take a few minutes.
    10. 10
      For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
    11. 11
      Remove and serve immediately.
    12. 12
      Have copies of the recipe available, because you will be asked.

    Ratings & Reviews:

    • on August 07, 2011


      I cut the brine down to 1/2 gallon, and soaked 2 split game hens in it for about 8 hours.They came off of the smoker tender, juicy, and delicious! Often, I've had game hens get very dry after 2 hours of smoking, but these were perfect. The mop also kept the skin for getting hard and tough. The flavor of the meat was wonderful, and I would be very happy to use this recipe and method again. Thanks for posting!

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    • on May 25, 2009


      Truly an outstanding recipe well deserving of 5 stars. The chicken was moist and well seasoned throughout. The brine and mop sauce was reduced by half and was plenty for a large chicken and 4 turkey drumsticks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2008


      After hearing about this recipe on the Aussie/Kiwi forum, I had to try it. I halved the recipe, so I used 4.5 litres of water for the brine and I had the whole chicken sitting in the brine overnight. To cook the chicken I also used a rotisserie because I don't have a smoker. The chicken was so tender and very yummy. Thank you Pokey in San Antonio, TX

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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:

    pickling spices

    celery salt

    cajun seasoning

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