SMOKED BACON WRAPPED CHICKEN LOLLIPOPS
Fun, tasty and easy these Smoked Bacon Wrapped Chicken Lollipops are full of flavor with seasonings, bacon and bbq sauce. The perfect summer smoker recipe!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 2h35m
Number Of Ingredients 23
Steps:
- Preheat the smoker to 225F degrees for at least 15 minutes with the lid closed.
- Using a sharp knife, make a cut clean through the drumstick bone right below the joint (found at the top of the drumstick bone) Push the skin down from the bone so the bone is exposed (like a lollipop stick)
- Add cajun rub ingredients to a small bowl and whisk to combine.
- Rub the drumsticks with the seasoning thoroughly to coat.
- Place the drumsticks bone-up on a flat surface. Wrap each with a piece of bacon, slightly overlapping as you work your way down. Tuck the end of the bacon under the bacon wrap.
- Put a small piece of aluminum foil over the exposed bone (this step is for aesthetics so the bone doesn't burn.)
- Place chicken lollipops directly on the grill grate in the smoker for 2 hours at 225F degrees.
- Once the internal temperature of the chicken reaches 165F degrees, brush the chicken with your favorite bbq sauce to coat.
- Increase the heat to 375F degrees until the drumsticks reach an internal temperature of about 175F degrees. This should take about 15 minutes.
- While the chicken finishes smoking, make the avocado ranch. Add all ingredients to a food processor or blender and purée for 10 seconds. Alternatively, you can also add all to a bowl and whisk well to combine.
- Remove chicken from the smoker and let it rest for about 10 minutes.
- Garnish the chicken with dried parsley flakes (optional) and serve with avocao ranch dipping sauce.
Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Protein 15 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 81 mg, Sodium 271 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
CHERRY WOOD-SMOKED CHICKEN BREAST QUESADILLAS WITH PICO DE GALLO
Whether you use this chicken as a main or in a quesadilla, you will love the flavor that the cherry wood imparts. This method is for a charcoal grill. If you use a gas grill or smoker, follow the manufacturer's instructions.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
- Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
- Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.
Nutrition Facts : Calories 605.9 calories, Carbohydrate 44.6 g, Cholesterol 113.4 mg, Fat 31.4 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 1093.1 mg, Sugar 5 g
SMOKED WHOLE CHICKEN
Great rub for smoked chicken that doesn't overpower the chicken flavor.
Provided by Brent Rice
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C).
- Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
- Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
- Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
- Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g
SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS
Seasoned, smoked, and slicked with a simple maple whiskey glaze, these chicken lollipops are epic for any summer celebration.
Provided by Derek Wolf
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
- To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
- Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
- Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
- Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
- To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
- Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
- Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
- Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.
BUFFALO CHICKEN LOLLIES
Steps:
- For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.
- For the dipping sauce: While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.
- For cooking: Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves.
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