Ingredients
3 -3 12 lbs chicken pieces (legs, thighs, whatever)
2 tablespoons apple juice
applewood smoking wood chips, soaked in hot water (optional)
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spin-clarify juices, stocks, and sauces — crystal-clear results
Compact sous vide circulator with app — Bluetooth control, 1100W
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spin-clarify juices, stocks, and sauces — crystal-clear results
Compact sous vide circulator with app — Bluetooth control, 1100W
You're reading one of recipes available free. Full library with Gastronome.
clean chicken, cut into serving pieces, and set aside. mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish. refrigerate chicken in marinade 6-24 hours, turning occasionally. allow chicken to come to room temp before cooking. drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking). set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired. sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food. you may add more chips to the coals occasionally as you baste, when the chips are gone and you need more. when grill temp gets to 250-275f, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180f), tender and golden, maintaining proper grill temperature throughout. while chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin). when the chicken is cooked through, toss the chicken in the sauce and serve. don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.