I came up with this “smoked” bbq chicken recipe when I was looking for a way to make a nice flavorful barbeque style chicken without having to pack my smoker.
The secret is liquid smoke, a safe water soluble version of real smoke. Made much in the same way spirits are distilled, it adds a delicious smoky flavor to any dish.
Brining the chicken makes it juicier and a little more forgiving if you accidentally overcook it. This part is best done at home, unless you have plenty of room in your cooler.
It will also cook slightly faster than unbrined chicken due to conductive effect of the higher salt content
For another great chicken Recipe, try my Southern Fried Chicken
Easy “Smoked” Barbeque Chicken
- Pour one gallon of cold water in a food safe container, or brining bag.
- Add the salt, sugar, pepper, garlic, paprika, and liquid smoke to the water, and mix until completely dissolved.
- Submerge the chicken completely in the brine, then keep refrigerated for 10-12 hours or overnight.
- Remove the chicken and discard the brine.
- Dry the chicken with paper towels, and if possible allow them to sit uncovered in the refrigerator for about an hour before packing in your cooler.
- Grill over the fire, or in a cast iron skillet until the internal temperature reaches 165 degrees.