Chicken (Whole Spatched, Thighs, and Lollipops) - QView

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knifebld

Smoking Fanatic
Original poster
Mar 10, 2014
890
195
Valleyfield, Quebec
Hey all, so Sunday was chicken day for us as we had about 8 chicken quarters and a whole chicken in the freezer that we needed to use up!

Although I was planning on using different spices on each, I brined them all together with the following recipe;

- 1 Gallon Water

- 1 Cup Kosher Salt

- 1/2 Cup Sugar

- 15 Cloves Garlic (Minced)

- 1 Large Red Onion

- 2 tbsp. Coarse Black Pepper

- 2 Limes, halved

- Fresh Basil, Rosemary, Parsley, and Thyme


After brining for about 15 hours, I chopped the quarters to make individual thighs and drumsticks, then prepared a quick marinade;

- 1 1/2 Cups Beer

- 1/2 Cup Olive Oil

- 1 tsp Sea Salt

- 1/2 tsp Ground Black Pepper

- 1/2 tsp Paprika

- 1/2 tsp Cumin

- 1/4 tsp Cayenne

- 2 Cloves Garlic (Minced)

- 1 Small Red Onion (Chopped)

Tossed all the thighs and Lollipops into the marinade and then back in the fridge for a few hours;


For the whole chicken, I decided to go real simple...so I spatched it, and simply sprinkled on some Montreal Chicken Spice on, then left in fridge uncovered;


Once I was ready to smoke, took the thighs out and placed them in a foiling pan with just a dash of pepper;


Loaded up the WSM with the spatched chicken on the bottom shelf and the rest on top...Lollipops were glazed every half hour with 1 part Jeff's BBQ sauce and 1 part red wine;


Finally, after smoking at 285F with Hickory and Maple, they came off after about 2.5 hours;

  

  


Everything turned out perfect, spatched chicken and thigh were incredibly moist, but the major hit were those Lollipops...the flavours of the marinade mixed with the glaze were just to die for!

Once again, due to the size of my family....nothing was left :(


Thanks for watchin! Cheers!
 
Looks great.  Love the color.

Great looking brine too.
 
Beautiful.  Chicken is becoming my favorite thing to smoke.  The color that you were able to get is perfect.  You can see the juiciness of the white meat in the picture.  Brining is definitely the way to go.

Nice smoking.  Thanks for sharing.
 
 
I forgot to ask you Chad-did you have as much fun as I did pulling the tendons out?
OMG I did!! I was actually thinking of your Lollipop post as I was swearing up a storm trying to pull/cut those suckers off!! LOL

As I was doing it, I swore this was gonna be the first and last time I would do them...but they turned out so damned good!! So I know I will be putting myself through that again :(
 
 
Looks like a lot of tasty yard bird.

Happy smoken.

David
Thanks David!
 
Beautiful.  Chicken is becoming my favorite thing to smoke.  The color that you were able to get is perfect.  You can see the juiciness of the white meat in the picture.  Brining is definitely the way to go.

Nice smoking.  Thanks for sharing.
Thanks Rob! I agree, tried a few times without brining and IMHO it did not turn out as moist.
Delicious looking Bird and parts!
Thanks bud!
 
Really cool , Chad . Great color and just looks , dang . I need some of that . . . I talking to Trish , I want some Chicken . . .

Later . . .
Thanks Stan...Yeah turned out great, was fun trying out new recipes :)
Looks like you nailed it once again Chad. Nice work. I'm doing up some quarters myself.
icon14.gif
You are too kind Jason, cheers bud!
 
 
Hey all, so Sunday was chicken day for us as we had about 8 chicken quarters and a whole chicken in the freezer that we needed to use up!

Although I was planning on using different spices on each, I brined them all together with the following recipe;

- 1 Gallon Water

- 1 Cup Kosher Salt

- 1/2 Cup Sugar

- 15 Cloves Garlic (Minced)

- 1 Large Red Onion

- 2 tbsp. Coarse Black Pepper

- 2 Limes, halved

- Fresh Basil, Rosemary, Parsley, and Thyme


After brining for about 15 hours, I chopped the quarters to make individual thighs and drumsticks, then prepared a quick marinade;

- 1 1/2 Cups Beer

- 1/2 Cup Olive Oil

- 1 tsp Sea Salt

- 1/2 tsp Ground Black Pepper

- 1/2 tsp Paprika

- 1/2 tsp Cumin

- 1/4 tsp Cayenne

- 2 Cloves Garlic (Minced)

- 1 Small Red Onion (Chopped)

Tossed all the thighs and Lollipops into the marinade and then back in the fridge for a few hours;


For the whole chicken, I decided to go real simple...so I spatched it, and simply sprinkled on some Montreal Chicken Spice on, then left in fridge uncovered;


Once I was ready to smoke, took the thighs out and placed them in a foiling pan with just a dash of pepper;


Loaded up the WSM with the spatched chicken on the bottom shelf and the rest on top...Lollipops were glazed every half hour with 1 part Jeff's BBQ sauce and 1 part red wine;


Finally, after smoking at 285F with Hickory and Maple, they came off after about 2.5 hours;

  

  


Everything turned out perfect, spatched chicken and thigh were incredibly moist, but the major hit were those Lollipops...the flavours of the marinade mixed with the glaze were just to die for!

Once again, due to the size of my family....nothing was left :(


Thanks for watchin! Cheers!
WOW Knife look at you!  Everything looks AMAZING!

Josie
 
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