CHEF YVONNE ANDERSON-THOMAS SMOKED CHICKEN LEGS RECIPE

smoked chicken

Ingredients

  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • Kosher salt
  • Pepper
  • 6 chicken legs
  • ¼ c. apple cider vinegar
  • ¼ c. water
  • ¼ c. brown sugar
  • 2 tbsp. ketchup
  • 1 tsp. molasses
  • 1 tsp. liquid smoke
  • 1 clove garlic
  • 3 c. wood chips

Method

  1. In a small bowl, combine the garlic powder, paprika, 2 tsp salt, and 1 tsp pepper. Rub the spices all over the chicken and refrigerate for at least 1 hour or up to a day.
  2. Place the wood chips in the smoker (according to manufacturer’s instructions) and heat to 225 Place the chicken on the racks (bone-side down) and cook, turning halfway through, until the internal temperature is 165F, 2-3 hours.
  3. If you do not have a smoker: Remove the grill grates from one side of a gas grill and heat over medium-high heat. Tear 4 pieces of heavy-duty foil. Divide the chips between two pieces of foil, then sandwich with the other pieces. Fold over all of the edges to seal. Use a fork to poke holes in the top piece of foil. Place one foil package directly on the burner and let cook until the package begins to smoke, about 5 minutes. Let smoke for 5 minutes, then reduce heat to medium-low (the package should still be smoking).
  4. Place the chicken on the other side of the grill opposite the foil package, bone-side down (the chicken should be on the grill grates over the burners not in use). Cover the grill and cook, turning the chicken halfway through, until the internal temperature reaches 165F, 2-3 hours (if your grill has a temperature gauge, try to maintain 225-235F with the burners not directly under the chicken). If the foil packet stops smoking, replace with the second one, increasing the heat to get it smoking and reducing heat after it has started to smoke.
  5. Meanwhile, in a medium saucepan, combine the vinegar, water, sugar, ketchup, molasses, liquid smoke, and garlic. Bring to a boil, then reduce heat and simmer until slightly thickened, 15-20 minutes. Brush over the cooked chicken. Or, if desired, before serving, increase grill to medium-high and grill the chicken, turning and basting with the sauce, until the skin is beginning to char, about 5 minutes.
  6. Enjoy!

Chef Yvonne

Chef Yvonne also sent us a picture of herself in her new chef coat from ChefUniforms.com. Thank you and congratulations again, Chef!

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