Smoked Glazed Chicken
180 mins (prep 60, cooking 120)
19 ingredients
12-15 servings
This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.

Categories:  chicken , chicken-breast , poultry , meat , whole-chicken , smoker , equipment , <-4-hours , chicken-thigh-&-leg , grilling , time-to-make ,
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Serving Size (458.44 g)
Servings 12
Amount per Serving
Calories 658.16 Calories from Fat 371.97
% Daily Value *
Total Fat 41.33g 763.03%
Saturated Fat 12.34g 740.32%
Trans Fat 0.44g %
Cholesterol 275.96mg 1103.85%
Sodium 24509.37mg 12254.69%
Total Carbohydrate 20.92g 83.67%
Dietary Fiber 3.23 g 155.07%
Sugars 13.88 g %
Protein 54.15g 1299.53%
Vitamin A 2644.76IU% Vitamin C 1.18mg%
Calcium 92.89mg% Iron 4.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
liquid smoke, apple cider vinegar