Cookbook:Sweet and Spicy Smoked Chicken
Jump to navigation
Jump to search
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe is incomplete. Please feel free to complete it and remove this template. Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. |
Slow cooking over smoldering hickory wood with a sweet & spicy rub makes the chicken melt-in-your-mouth tender.
Ingredients
[edit | edit source]Chicken
[edit | edit source]- 2 ½ cups hot apple cider vinegar
- 1 cup salt
- 1 cup dark brown sugar
- 1 ¼ pounds ice
Rub
[edit | edit source]- ½ cup light brown sugar
- ¼ cup ancho chile powder
- ¼ cup paprika
- 2 tbsp cayenne pepper
- 1 ½ tbsp lemon pepper
Procedure
[edit | edit source]- Combine salt, sugar, and vinegar in a gallon size zip-top bag. Add ice and shake until mostly melted and mixture has cooled.
- Add chicken pieces and refrigerate 2–3 hours.
- Remove chicken from brine and pat dry with paper towels. Set aside.
- Combine rub ingredients. Set aside.
- Loosen skin from chicken. Rub spice mixture under skin.
- Place enough hickory chunks in the firebox of a smoker.