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chicken recipes

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Smoked Cherry-Balsamic Chicken

Ingredients:

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  1. 4 whole chicken breasts, bone-in, skin-on

  2. 1 cup of cherry juice

  3. 1/4 cup balsamic vinegar

  4. 2 tablespoons olive oil

  5. 3 cloves garlic, minced

  6. 1 tablespoon fresh rosemary, finely chopped

  7. 1 tablespoon fresh thyme, finely chopped

  8. Salt and freshly ground black pepper, to taste

  9. 1/2 cup dried cherries (can also use fresh pitted cherries, if in season)

  10. Wood (preferably cherry or applewood

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Instructions:

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  1. Marinade Preparation:

    • ​​​In a mixing bowl, combine the cherry juice, balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Whisk until well combined.

    • Add the dried cherries to the marinade.

    • Place chicken breasts in a large Ziploc bag or in a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated.

    • Refrigerate for at least 2 hours, or overnight for better flavor infusion.

  2.  Preparing the Smoker:

    • ​Choose seasoned cherry or applewood logs for the best flavor. Make sure the wood has been dried well but is not overly aged. 

    • Start your fire in the firebox using smaller kindling or wood splits. Once the kindling is burning well, add a few of your primary wood logs.

    • Aim for a temperature of around 225°F (107°C). Use the smoker's thermometer to monitor this temperature. Make adjustments using the vents and by adding or reducing wood to stabilize the temperature.

  3. Smoking the Chicken:

    • ​Once the smoker is at the desired temperature, and you've achieved a clean-burning, thin blue smoke (avoid thick white smoke as it can create a bitter taste), it's time to place the chicken.

    • Remove the chicken from the marinade, shaking off any excess liquid, and place them on the smoker grates, skin-side up. Ensure they are spaced well and not touching.

    • Close the smoker lid. Smoke the chicken for about 2.5 to 3 hours (spritzing with water or apple cider vinegar every 45 minutes) or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

    • Ensure the smoker maintains a consistent temperature throughout the process. Add more wood logs as needed, but ensure you allow them to catch fire and burn cleanly before closing the vents.

  4. Serving:

    • ​Once the chicken is cooked through and has a nice smoky exterior, remove it from the smoker.

    • Let the chicken rest for about 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.

    • Slice against the grain or serve whole, garnishing with a few reserved dried or fresh cherries and a sprig of rosemary.

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Enjoy with a side of roasted vegetables or a light salad!

Smoked Citrus-Herb Whole Chicken Recipe

Ingredients:

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  1. 1 whole chicken (4-5 pounds)

  2. Zest and juice of 1 orange

  3. Zest and juice of 1 lemon

  4. 4 garlic cloves, minced

  5. 2 tablespoons fresh rosemary, finely chopped

  6. 2 tablespoons fresh thyme, finely chopped

  7. 1 tablespoon fresh sage, finely chopped

  8. 2 tablespoons olive oil

  9. 1 tablespoon honey

  10. Salt and freshly ground black pepper, to taste

  11. 1 cup chicken broth (for moisture in the smoker)

  12. Wood for smoking (preferably apple or hickory)

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Instructions:

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  1. Marinade Preparation:

    • In a bowl, whisk together the orange zest, orange juice, lemon zest, lemon juice, minced garlic, rosemary, thyme, sage, olive oil, honey, salt, and pepper.

    • Clean the chicken and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or in a deep dish.

    • Pour the marinade over the chicken, making sure it's fully coated. If possible, rub some of the marinade gently under the skin of the chicken. Seal the bag or cover the dish and refrigerate for a minimum of 4 hours, preferably overnight.

  2.  Preparing the Smoker:

    • Start your smoker according to its specific instructions. If using a stick burner or wood-fueled smoker, begin with kindling or small splits and then add your primary wood.

    • Aim for a temperature of 225°F (107°C). Monitor this temperature using the smoker's thermometer. Adjust vents or fuel as necessary to stabilize the temperature.

  3. Smoking the Chicken:

    • ​Remove the chicken from the marinade and let any excess drip off. Place the chicken on the smoker grates, breast side up.

    • Pour the chicken broth into a drip pan and place it below the grates to add moisture and prevent the chicken from drying out.

    • Close the smoker and let the chicken smoke for about 3-4 hours. Check periodically and refill the drip pan with water or more broth if it evaporates.

    • The chicken is done when the internal temperature of the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer. Ensure you're not touching the bone when measuring.

  4. Serving:

    • Once cooked, remove the chicken from the smoker and let it rest for about 15 minutes. This will ensure the juices are retained when cutting.

    • Carve the chicken and serve. Drizzle with any remaining juices from the drip pan if desired.

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The combination of citrus and herbs provides a refreshing and aromatic flavor, while the smoke from the wood infuses the chicken with a deep, earthy undertone. Enjoy your smoked citrus-herb whole chicken with side dishes of your choice!

Grilled Mediterranean-Style Chicken Thighs

Ingredients:

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  1. 6-8 bone-in, skin-on chicken thighs

  2. 1/4 cup extra virgin olive oil

  3. Zest and juice of 1 lemon

  4. 3 cloves garlic, minced

  5. 2 tablespoons fresh oregano, finely chopped

  6. 2 tablespoons fresh basil, finely chopped

  7. 1 tablespoon fresh rosemary, finely chopped

  8. 1/4 cup sun-dried tomatoes, finely chopped

  9. 1/4 cup Kalamata olives, pitted and finely chopped

  10. 1/2 teaspoon crushed red pepper flakes (adjust based on heat preference)

  11. Salt and freshly ground black pepper, to taste

  12. Lemon wedges and additional fresh herbs for garnish

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Instructions:

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  1. Marinade Preparation:

    • In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, basil, rosemary, sun-dried tomatoes, olives, red pepper flakes, salt, and black pepper.

    • Clean the chicken thighs and pat them dry with paper towels. Place them in a large resealable plastic bag or a shallow dish.

    • Pour the marinade over the chicken thighs, ensuring they are fully coated. Seal the bag or cover the dish, and refrigerate for a minimum of 2 hours, preferably 4-6 hours, allowing the flavors to meld.

  2.  Preparing the Smoker:

    • If using a charcoal grill, light the charcoal and let it burn until it's white-hot. Spread the coals for even heat. If you have a grill with adjustable height for the grate, set it to a medium height.

    • If using a gas grill, preheat to medium-high heat.

    • Clean the grill grates and lightly oil them with a cloth or paper towel dipped in vegetable oil to prevent sticking.

  3. Grilling the Chicken Thighs:

    • Remove the chicken thighs from the marinade, shaking off any excess ingredients. Retain the marinade for basting.

    • Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes until the skin becomes crispy and golden brown.

    • Flip the thighs over and reduce the heat to medium or move them to a cooler part of the grill. Baste the grilled side with some of the retained marinade.

    • Continue to grill for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Baste once or twice more during this time.

  4. Serving:

    • Once fully cooked, transfer the chicken thighs to a serving plate.

    • Garnish with lemon wedges and sprinkle some fresh herbs on top.

    • Serve with a side of grilled Mediterranean vegetables like zucchini, bell peppers, and eggplants, or with a fresh Greek salad.

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These Mediterranean-style chicken thighs offer a burst of bold flavors with every bite, enhanced by the smoky char from the grill. Enjoy!

Roadside-Style Smoked Chicken with Spiced Molasses Glaze

Ingredients:

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  1. 1 whole chicken (4-5 pounds)

  2. 4 cups water

  3. 1/4 cup kosher salt

  4. 1/4 cup brown sugar

  5. 1 tablespoon black peppercorns

  6. 3 bay leaves

  7. 1 teaspoon paprika

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For the Spiced Molasses Glaze:

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  1. 1/2 cup molasses

  2. 2 tablespoons apple cider vinegar

  3. 1 tablespoon Dijon mustard

  4. 2 cloves garlic, minced

  5. 1 teaspoon ground black pepper

  6. 1/2 teaspoon smoked paprika

  7. 1/4 teaspoon cayenne pepper (adjust for desired heat)

  8. 1 tablespoon butter

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​

Instructions:

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  1. Brining the Chicken:

    • ​In a large pot, combine water, kosher salt, brown sugar, peppercorns, bay leaves, and paprika. Heat slightly just to dissolve the sugar and salt, then allow to cool completely.

    • Submerge the whole chicken in the brine, ensuring it's fully covered. Refrigerate for 4-6 hours.

  2.  Preparing the Spiced Molasses Glaze:

    • In a saucepan over medium heat, combine molasses, apple cider vinegar, Dijon mustard, minced garlic, black pepper, smoked paprika, and cayenne pepper. Bring the mixture to a low simmer.

    • Allow the glaze to simmer for about 5 minutes, then whisk in the butter until smooth. Remove from heat and set aside.

  3. Smoking the Chicken:

    • Remove the chicken from the brine, and pat it dry using paper towels. Allow it to come to room temperature.

    • Prepare your smoker to a temperature of around 225°F (107°C).

    • Place the chicken on the smoker, breast side up. Smoke for about 2-3 hours, or until the internal temperature of the chicken reaches 160°F (71°C).

    • About 30 minutes before the chicken is done, generously brush the chicken with the spiced molasses glaze, allowing it to caramelize and create a beautiful dark exterior.

    • Once the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, it's done.

  4. Serving:

    • Remove the chicken from the smoker and allow it to rest for about 15 minutes. This ensures the juices redistribute, keeping the chicken moist.

    • Carve the chicken and serve with a side of coleslaw or roasted potatoes. Drizzle any remaining glaze over the chicken if desired.

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The rich depth of the molasses combined with the spices creates a glaze that's reminiscent of traditional roadside BBQ stalls but with a unique twist. Enjoy your meal!

Easy Grilled Lemon Pepper Chicken Breast

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Ingredients:

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  1. 2 boneless, skinless chicken breasts

  2. 2 tablespoons olive oil

  3. Zest of 2 lemons

  4. Juice of 1 lemon

  5. 2 cloves garlic, minced

  6. 1.5 tablespoons freshly ground black pepper (adjust according to your preference)

  7. 1 teaspoon sea salt (adjust to taste)

  8. 1 tablespoon fresh parsley, chopped (optional, for garnish)

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Instructions:

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  1. Marinade Preparation:

    • ​In a mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, ground black pepper, and sea salt. Whisk everything together to form a marinade.

    • Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken breasts, ensuring they're fully coated. Press out the air and seal the bag or cover the dish.

    • Refrigerate and marinate the chicken for at least 30 minutes, though 1-2 hours is ideal for more flavor absorption.

  2.  Grilling the Chicken:

    • Preheat your grill to medium-high heat. Once it's hot, brush the grill grates with a bit of oil to prevent sticking.

    • Remove the chicken breasts from the marinade and shake off any excess. Place them on the grill.

    • Grill the chicken breasts for 5-7 minutes on each side, or until they have nice grill marks and are fully cooked through (internal temperature should reach 165°F or 74°C).

    • Once cooked, remove the chicken from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring a moist chicken breast.

  3. Serving:

    • If desired, sprinkle with a bit more freshly ground black pepper and garnish with chopped fresh parsley.

    • Serve the chicken breasts with a side salad, grilled vegetables, or your choice of side dishes.

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This recipe captures the tanginess of lemon and the aromatic bite of black pepper, creating a delightful flavor profile that's both refreshing and spicy. Enjoy!

Healthy Herb-Infused Grilled Chicken with Avocado-Lime Sauce

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Ingredients:

​

For the chicken marinade:

  1. 4 boneless, skinless chicken breasts (preferably organic or free-range)

  2. 2 tablespoons extra virgin olive oil

  3. 3 garlic cloves, minced

  4. Zest and juice of 1 lemon

  5. 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

  6. 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

  7. Salt (preferably Himalayan or sea salt) and freshly ground black pepper, to taste

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For the Avocado-Lime Sauce:

  1. 1 ripe avocado, pitted and peeled

  2. Juice of 1 lime

  3. 1 garlic clove, minced

  4. 2 tablespoons fresh cilantro, chopped

  5. Salt and freshly ground black pepper, to taste

  6. Water, as needed to achieve desired consistency

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Instructions:

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  1. Chicken Marinade:

    • ​In a bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and black pepper.

    • Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over, ensuring the chicken is well-coated.

    • Refrigerate for at least 1 hour, preferably 2-3 hours, allowing the chicken to absorb the flavors.

  2. Preparing the Avocado-Lime Sauce:

    • In a blender or food processor, combine the avocado, lime juice, minced garlic, and cilantro.

    • Blend until smooth. If the sauce is too thick, add water, a tablespoon at a time, until you reach your desired consistency.

    • Season with salt and pepper to taste. Set aside in the refrigerator until ready to serve.​

  3.  Grilling the Chicken:

    • Preheat your grill to medium-high heat. Once hot, brush the grates with a bit of olive oil to prevent sticking.

    • Remove the chicken from the marinade, shaking off excess. Place the chicken breasts on the grill.

    • Grill for about 6-8 minutes on each side, or until the chicken is cooked through and has a nice char on the outside (internal temperature should be 165°F or 74°C).

    • Remove the chicken from the grill and let it rest for a few minutes to retain its juices.

  4. Serving:

    • Slice the grilled chicken and drizzle with the avocado-lime sauce.

    • Serve with a side of grilled vegetables or a green salad for a complete, healthful meal.

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The combination of fresh herbs, lemon, and the creamy avocado-lime sauce provides a tasty and nourishing dish without relying on less healthy oils or excessive seasonings. Enjoy!

Grilled Chicken Tacos with Roasted Salsa Verde

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Ingredients:

​

For the Grilled Chicken:

  1. 2 boneless, skinless chicken breasts

  2. 2 garlic cloves, minced

  3. 1 teaspoon ground cumin

  4. 1 teaspoon smoked paprika

  5. Zest and juice of 1 lime

  6. 2 tablespoons chopped fresh cilantro

  7. Salt and freshly ground black pepper, to taste

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For the Roasted Salsa Verde:

  1. 4 tomatillos, husks removed and cleaned

  2. 2 serrano peppers (adjust to heat preference)

  3. 1 small white onion, quartered

  4. 2 garlic cloves, unpeeled

  5. 1/2 cup fresh cilantro, roughly chopped

  6. Juice of 1 lime

  7. Salt to taste

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Additional Ingredients: 

  1. Small corn tortillas

  2. 1 cup shredded lettuce

  3. 1 avocado, sliced

  4. 1/2 cup crumbled queso fresco or cotija cheese

  5. Fresh cilantro leaves for garnish

  6. Lime wedges for serving

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Instructions:

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  1. Chicken Marinade:

    • In a bowl, combine the minced garlic, ground cumin, smoked paprika, lime zest, lime juice, chopped cilantro, salt, and pepper.

    • Place the chicken breasts in a zip-top bag or shallow dish and pour over the marinade, ensuring they're well coated.

    • Refrigerate for at least 1 hour, up to 4 hours.

  2. Roasted Salsa Verde:

    • Heat a skillet or grill pan over medium heat. Add the tomatillos, serrano peppers, onion, and unpeeled garlic cloves. Roast, turning occasionally, until they have charred spots, about 10-15 minutes.

    • Remove the charred ingredients and allow them to cool. Peel the garlic.

    • In a blender or food processor, combine the roasted tomatillos, serrano peppers, onion, garlic, cilantro, lime juice, and salt. Blend until you get a slightly chunky salsa consistency. Adjust salt to taste. Set aside.

  3.  Grilling the Chicken:

    • Preheat your grill or grill pan to medium-high heat.

    • Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked through and with a nice char on the outside.

    • Once cooked through, transfer the chicken to a plate and let it rest for a few minutes. Then slice or shred it for the tacos.

  4. Serving:

    • Warm the corn tortillas on the grill for about 20-30 seconds on each side.

    • Layer each tortilla with shredded lettuce, grilled chicken, a generous spoonful of salsa verde, avocado slices, crumbled cheese, and fresh cilantro.

    • Serve with lime wedges on the side.

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These grilled chicken tacos with roasted salsa verde bring together authentic flavors and textures for a delightful meal. Pair with a cold cerveza or a tangy margarita and enjoy!

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