STOVETOP SMOKED CHICKEN RECIPE BY TASTY
No grill? No problem! This indoor hack will help you achieve that summer BBQ flavor on your stovetop. Learn how to make your own stovetop smoker and delicious dry-rubbed smoked chicken drumsticks.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
- In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
- Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
- Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
- Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
- Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
SMOKED CHICKEN THIGHS
Dry-rubbed chicken thighs are smoked in an electric smoker.
Provided by CDIMENNA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat a smoker to 200 degrees F (93 degrees C).
- Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
- Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.
Nutrition Facts : Calories 193 calories, Carbohydrate 0.9 g, Cholesterol 71 mg, Fat 12 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 355.3 mg, Sugar 0.2 g
STOVE TOP SMOKER WHOLE SMOKED CHICKEN
Make and share this Stove Top Smoker Whole Smoked Chicken recipe from Food.com.
Provided by TxGriffLover
Categories Whole Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity.
- First brine your birds. Put the chicken(s) in a stockpot or Dutch oven. Pour in cold water, one quart at a time until the item is completely covered. Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine. Set the container of chicken and brine in the refrigerator. Brine for 1 1/2 hours per pound (minimum of 3 hours). Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity.
- Start the chicken(s) breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips. Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil. Smoke 40 minutes over medium heat.
- After the chicken(s) have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425ºF. When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170ºF, 30-60 minutes, depending on the size and quantity of the chicken(s).
- After they have rested for 5-10 minutes, serve hot or at room temperature. Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.
Nutrition Facts : Calories 581.6, Fat 42.6, SaturatedFat 12.2, Cholesterol 196.1, Sodium 182.8, Carbohydrate 0.3, Protein 46.1
STOVE TOP SMOKER SMOKED CHICKEN THIGHS
Make and share this Stove Top Smoker Smoked Chicken Thighs recipe from Food.com.
Provided by TxGriffLover
Categories Chicken Thigh & Leg
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch.
- Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes.
- Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170ºF, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time.
- Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe.
- Note: Six chicken thighs will yield about 3 cups shredded cooked meat.
Nutrition Facts : Calories 396.7, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 142.9, Protein 32.5
STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)
When it comes to serving smoked chicken as a main course, most people will offer boneless breasts for the centerpiece of a meal and use smoked thighs as an ingredient in soups, salads, and casseroles. I'm an exception to that rule, choosing legs over breasts for just about any chicken dish I'm preparing. Legs and thighs have more flavor and are easier to keep juicy, although with a stovetop smoker keeping the breasts juicy is less of a problem. From the cookbook "Smokin".
Provided by TxGriffLover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.
- Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.
- Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your
- favorite rub into both sides of the chicken.
- Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.
- outlined above.
- For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.
- side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.
- Serve immediately.
- Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.
Nutrition Facts : Calories 390.1, Fat 21, SaturatedFat 6, Cholesterol 145.2, Sodium 142.9, Protein 47.3
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