Smoked Chicken
Smoked Chicken is an easy recipe to master! Although this recipe requires some time, it is well worth the wait! Who doesn't love a recipe that you can set and forget about while you spend time with family? This smoked chicken tastes great on sandwiches, salads or even by itself! Served on Polish Pottery, it is a beautiful way to get the feeling of Poland in your own home!
Smoked Chicken
Ready in about 3 days for brine and about 7 hours for smoking
Serves 5-6 people
Ingredients
- 5-6 Leg Quarters
- 5 cups of water
- Large Bowl
- 2 tbsp salt
- 2 tbsp meat tenderizer
Preparation
For Brine:
- In a large bowl, (Polish Pottery 9” bowl is perfect for this!) add 5 cups of water
- Add the salt and meat tenderizer into the water and dissolve
- Next, add the chicken leg quarters to the brine and place, covered, in the fridge for at least 3 days or longer
Smoking The Chicken:
After 3 days or so the chicken will be ready to smoke! In this video I am using meat hooks to hang the chicken leg quarters inside the smoker.
You want your smoker to be at around 145F for this recipe. Once the smoker is at the right temperature then,
- Hang each chicken leg quarter on a hook by the end of the leg
- Place the chicken into the smoker and smoke at 145F for about 7 hours or until chicken has reached an internal temperature of 165F
After about 7 hours your smoked chicken is ready! You can choose to eat this chicken with the skin or without. This chicken is delicious and will leave you satisfied and wishing for more! I hope you enjoy this taste of Poland as much as I do :)
Tips
- Brining time is based on personal preference of how salty you like your chicken, for more salt brine for around 5 days or so, for less salt the 2 to 3 days is perfect :)
- The wood used for smoking in this recipe is Apple wood but you can use any smoking wood you prefer :)
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