Basil And Wine Infused Smoked Chicken Recipes

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

CHICKEN BREAST WITH BASIL WINE SAUCE

Steps:

• Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
• Melt butter in a large frying pan on medium.
• Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
• Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
• Increase heat to medium and add wine. Simmer for 1 minute.
• Stir in cream. Cook for another 3 minutes, until reduced slightly.
• Add basil and season.
• Return chicken to pan for 1 minute, until heated through.

BASIL AND WINE INFUSED SMOKED CHICKEN

Steps:

• Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
• Mix together salt, sugar, paprika and pepper; set aside.
• Remove neck and giblets from chicken; discard.
• Rinse chicken inside and out, and pat dry with paper towels.
• Rub chicken lightly with oil.
• Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
• Season chicken with spice rub; under the skin, and inside and out.
• Insert basil leaves under the skin.
• Drain wood chips and place half on the hot coals.
• Brush grate with oil.
• Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
• Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
• Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
• Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear.
• Add remaining wood chips after an hour and hot charcoal as required.
• Remove from grill and let rest for 10 minutes before carving.
• Carefully remove can from chicken and discard.
• Carve and serve with your favorite sauce and sides.