How to marinate smoked chicken. Smoked Chicken - The Best Recipes

To cook meat, fish or poultry deliciously, you must first marinate the product. In general, the marinade performs 2 main functions: on the one hand, it saturates the meat with moisture, and on the other hand, it gives smoked products more rich taste. It is believed that marinating meat products before smoking should be at least 2 hours.

Commonly used in marinades for chicken following products: water, salt, wine, wine or balsamic vinegar, sugar, salt, garlic, vegetable oils, black allspice, ground black pepper, paprika, hot pepper, parsley, mint, lemon juice, mustard, cloves, Provencal herbs, celery, coriander , basil, dill.

Very rarely, chemical fillers are used, for example, food saltpeter. In this case, only 2-3% of the substance is added from the total amount of salt.

Marinade for cold smoked chicken

To prepare 5 kg of chicken, take: 30 g of ground pepper, 250 ml of water, a tablespoon of vinegar, 8 cloves of garlic, 0.5 tablespoon of salt.

Divide the chicken carcasses lengthwise into 2 parts, rinse well and dry with towels. Sprinkle thoroughly with salt and leave for 30 minutes. After that, wipe with a towel again to get rid of excess salt. Place the meat in the prepared marinade. Place something heavy on top. Marinate the bird for 4-8 hours. After that, dry it and smoke it in a cold way for 6 hours.

Of course, the easiest way to prepare marinades is to have modern kitchen appliances at hand.

Hot smoked chicken marinade

To prepare the marinade you will need: 2 cloves of garlic, black ground pepper, 150 g kefir, 50 g olive oil, 1 teaspoon sugar, 1/3 cup fresh leaves mint.

Mix all of the above ingredients. Rinse the chicken, pat dry and cut into pieces. Place them in the marinade. Marinate the chicken for 8 hours. After that, smoke the bird with the hot method.

Quick Marinade for Smoked Chicken

To prepare the marinade, take: ground pepper, 1 part chopped parsley, the same amount of dry mustard, 2 parts vegetable oil(preferably olive), 3 parts red wine.

Mix all ingredients. Place chicken (breast, drumstick, fillet, thigh, etc.) in the marinade. You can put the whole chicken if the carcass is not large. Marinate the bird for 10 hours, and then send it to hot smoking.

Universal marinade for smoking chicken

To prepare, take: a teaspoon of salt without a slide, 3 chopped cloves of garlic, 100 g of honey, the same amount of chopped parsley, the same amount of mixture provencal herbs or any seasoning for chicken, 100 ml lemon juice and 150 ml olive oil.

Mix all ingredients. Place the chicken in the marinade and keep for 10 hours. Smoke the bird in a hot way.

Delicious marinade for poultry enriches the taste of the product, makes it more tender, softens the fibers. This is especially important when preparing for cold smoking. Pickles also fill smoked products with unique aromas of spices and spices.

Any marinade for smoking chicken, meat or fish is prepared according to the same principle. So, the brine is necessary in order to:

Hot smoked chicken marinade is prepared with water, sour cream, butter, red wine or soy sauce. The liquid component is supplemented herbs, spices, based on taste preferences. In order for the fibers to soften better, add lemon juice, vinegar or mustard. A little honey or sugar during cooking will form a golden crust.

Bird preparation

• Feathers and down are removed from the carcass. To do this, it falls into boiling water, after which it is much better to pluck them.
• Singe the carcass, wash and remove all internal organs. It is important that the skin does not burn during singeing: it can spoil the taste and quality of the product. A dusting of flour will help create a protective layer.
• A large carcass is cut in half lengthwise.
• Place the bird between two cutting boards and beat lightly with a hammer. By softening large joints and bones, you will prevent reddening of the chicken.
• Next, prepare the brine for smoking the chicken.
• The bird is placed in a large container, after which the chicken marinade is poured for smoking.
• The meat is hung in a cool, ventilated place so that it has time to flow around and dry.

Marinade for hot processing

Although chicken is a rather tender meat, despite this, vinegar-based hot-smoked marinades are very common. So, for two carcasses is taken:

One and a half liters of water are boiled with salt and sugar. After adding the rest of the ingredients, you need to leave the pan to cool. How to marinate smoked chicken according to this recipe? She's flooded ready mix and put under oppression for four days.

The bird goes well with honey, so it is very common sweet marinade for smoking chicken. To prepare it you will need:

• 100 ml lemon juice;
• 50 ml of honey;
• 150 ml of olive oil;
• 40-50 g of spices;
• chopped parsley;
• 2-3 cloves of garlic;
• 1 tsp salt;
• crushed black and allspice.

Pieces of meat are placed in the mixed ingredients and left for 10-12 hours to thoroughly salt the chicken for hot smoking. Then the meat is cleaned of spices and herbs.

The video shows delicious recipe quick pickling chicken and its further hot smoking

Marinade for cold processing

Cold smoke brine recipes are much simpler. For 2 kg birds are mixed:

• 0.3-0.4 l of water;
• 6-8 garlic cloves;
• 30 g black pepper;
• 1-1.5 tsp salt;
• 2-3 tbsp food vinegar.

Carcasses cut in half are washed and dried. Before marinating, you should salt the chicken for smoking for half an hour. Next, the bird is placed in the marinade for smoking chicken for at least 8-10 hours. Meat prepared in this way is cooked for about 5-6 hours.

Universal marinade recipes

How to marinate chicken so that the recipe is suitable for both hot and cold technology cooking? In part, they combine the components of previous recipes.

When preparing chicken for one of the types of processing, you can use the following brine:

• water;
• salt;
• dried herbs;
• garlic;
• caraway.

This marination makes the meat tender and juicy. So, how to marinate smoked chicken? Spices and herbs are poured into boiling water, boiled for 7-10 minutes. The meat is poured with cold brine and left for a day or two.

It is worth trying these recipes to appreciate the taste of poultry combined with citrus or spicy notes.

Bon appetit!

Can anyone remain indifferent to the appetizing and fragrant piece smoked chicken? It can be easily found on the counter of any store, but, unfortunately, the quality of such products leaves much to be desired every day. In order not to risk the health of your family and not deny yourself your favorite delicacy, you can smoke chicken at home on your own. An important role in this will be played by brine for smoking chicken.

Soak the meat for at least two hours. Hot smoked chicken brine can be prepared with water, red wine, oil, soy sauce, or sour cream. It is complemented to taste with spices and herbs. To better soften the fibers add mustard, vinegar or lemon juice.

If you add a little sugar or honey during cooking, then the chicken will have a more golden crust.

How to prepare a chicken for smoking?

1. First, the carcass of the bird must be lowered into boiling water. After this treatment, feathers and down will be removed much easier.
2. Then you need to singe the carcass, rinse and remove all the insides. Make sure that the skin does not burn when singeing, otherwise it may spoil the taste of the finished product. To create a protective layer, you can spray with flour.
3. If the carcass big size then cut it in half lengthwise.
4. Place the chicken between two cutting boards, then beat lightly with a mallet. This will soften the bones and large joints, so there will be no redness of the meat, and flat pieces will be smoked easier and faster.
5. Place the carcass in a container of suitable size and fill it with brine.

Tip: If you buy a finished carcass in a store, take chilled meat. The chicken should not be sticky or slimy, have bluish skin or bad smell.

How to get the right brine?

To prepare the brine, use this recipe:

1. Add to boiled warm water salt (for each liter of water you need to take half a tablespoon of salt), chopped garlic, allspice and a few bay leaves.
2. If you like, you can add some juniper berries.
3. Then add three tablespoons of 30% vinegar and a teaspoon of sugar.
4. Make enough pickle to chicken carcass was completely covered.

In such a brine, you need to keep the meat as long as possible, preferably up to two days. From time to time it is necessary to turn the chicken over so that it is completely saturated with the solution from all sides.

After soaking in brine, hang the meat in a cool, ventilated place to drain and dry. Make sure no flies land on it. Ideally, the meat should hang from two to four days at a temperature of 10˚С. If this is not done, the bird will be tough after smoking.

Never use the so-called " liquid smoke", used for smoking chickens on hastily. Such a desire to quickly process products is harmful to the body, since "liquid smoke" is considered a strong carcinogen. It contains toxic chemical substances(formaldehyde, phenol and others) accumulating in cells human body and leading to their undesirable changes.

The prepared chicken is placed in a smokehouse and brought to readiness.

Do not forget to put alder chips or twigs on the bottom black currant or fruit trees (pear, apple, cherry). This will give unique aroma ready meal

Hot smoked chicken at a temperature of 130 to 170 degrees will be ready in about an hour and a half

Smoked chicken prepared in this way is very soft and appetizing, similar in structure to grilled chicken, but with a pronounced smoky flavor and taste.

Smoked chicken has long ceased to be a delicacy, since today it is available to anyone. To make the dish juicy, fragrant and tasty, it is recommended to cook it yourself. In this case, the choice of the marinade falls on the shoulders of the cook, and it becomes possible to supplement it with your favorite spices at your discretion.

For smoking, they choose fresh chicken, best of all, home-made, and not store-bought. The freshness of meat is a prerequisite for cooking.

• If the chicken has a slippery coating, a bluish tint or an unpleasant smell, then it is already stale. It is not recommended to use it because finished product will be of poor quality and may lead to poisoning.
• You should not take a frozen carcass, because in such meat there is less useful substances than fresh.
• For cooking, you can take only the legs, legs or wings, as well as the whole carcass. True, in the latter case, it must first be gutted and cut. If feathers remain on the skin, they are plucked or burned.

Before proceeding directly to marinating, the meat is washed well under running water and dry with a towel.

Types and recipes

There are many different marinades for chicken. The most popular recipes are listed below.

Universal

Regardless of which smoking method is chosen - cold or hot, if you marinate chicken meat in universal marinade, it will turn out soft, juicy and tasty.

Ingredients:

• Chicken - 2 kg;
• Clean water - 4 l;
• Food salt - 4 large spoons;
• Garlic - 2 cloves;
• Dried greens - 2 tablespoons;
• Cumin - 0.5 teaspoon.

Cooking

For pickling universal way pre-cutting the carcass is optional. It is enough to gut it, rinse it well and dry it. Then you need to boil the brine.

Do it like this:

1. Water is poured into a suitable pan and put on a strong fire.
2. The garlic is peeled and cut into slices.
3. Salt, garlic, herbs and cumin are added to the water and the composition is brought to a boil.
4. After boiling, the brine is boiled over low heat for 10-15 minutes. After that they cool down.
5. The processed carcass is poured with the cooled brine and left for two days in the refrigerator.
6. When the chicken is marinated, it should be wiped with napkins and you can start smoking.

For cold smoking

If you need to smoke meat for a long journey, then you need to do it in a cold way. Cold-smoked chicken retains its freshness longer, but it turns out drier.

However, it is worth noting that marinating meat is correct for cold smoker This is a lengthy process that can take up to 2 weeks.

Ingredients:

• Chicken meat - 2.5-3 kg;
• Food salt - 1.6 kg;
• Askorbinka - 20 g;
• Granulated sugar - 3 large spoons;
• Black peppercorns - 1 large spoon;
• Bay leaf - 3-4 pieces;
• Clean water - 9 liters.

Cooking:

1. The chicken is washed, blotted with a towel, rubbed with salt and sugar. For these purposes, the entire volume of meat will need about 0.5 cups of salt and 1 tablespoon of sugar.
2. The meat is placed in a saucepan, sprinkled with pepper and bay leaf. The first stage of pickling lasts approximately 2 days.
3. After two days, salt, sugar and ascorbic acid are added to the water, mixed well and put on fire until boiling. Immediately after the appearance of bubbles, the brine is removed, cooled and poured over chicken meat. This stage of pickling lasts another 10 days.
4. After 10 days, the chicken is removed from the pan, washed under running water. room temperature, wipe with a towel and allow to dry for 6-7 hours in a cool place, you can in the refrigerator.

After that, you can proceed directly to smoking. The readiness of the dish is determined by shiny crust, which should be separated from the carcass.

For hot smoking

For soft, juicy and tender meat, hot smoking is the best solution. And to make the chicken fragrant, you should first marinate it using vinegar and spices.

Ingredients:

• Clean water - 1.5 l;
• Vinegar 9% - 40 ml;
• Food salt - 1.5 small spoons;
• Granulated sugar - 0.5 small spoons;
• Lavrushka 1-3 sheets;
• Garlic - 1 small clove;
• Juniper berries - 3-5 pcs;
• Spices for chicken - to taste;
• Chicken - 2 carcasses.

Cooking:

1. Water is put on a strong fire until it boils. Salt and sugar can be added immediately or in the process.
2. When the water boils, reduce the heat to medium and add spices, juniper berries and vinegar to the pot. The mixture is stirred and boiled for a couple of minutes, after which it is cooled to room temperature.
3. At this time, attention should be paid to meat. The chicken is butchered and cut. Despite the fact that the carcass can be smoked hot and in its entirety, experienced chefs it is advised to chop it into pieces so that the meat marinates better and is more juicy.
4. Chicken pieces are placed in a saucepan, poured with cooled marinade for hot smoking, covered with a lid and put in cool place under pressure for 4 days.

After that, the meat should be wiped and dried before being placed in the smoker.

with ketchup

Sometimes you want to cook something unusual, but time and energy do not allow you to stand at the stove for a long time. Especially for this, smoking experts have compiled a recipe for marinade with ketchup.

Ingredients:

• Liquid honey - 50 ml;
• Mustard in dry form - 1 small spoon;
• Olive oil - 50 ml;
• Ketchup - 200 ml;
• Table wine - 1 glass;
• Chicken meat - 1.5 kg.

Cooking:

1. All components, except for the chicken, are combined and intensively stirred until a homogeneous mass is obtained. If desired, you can increase or decrease the amount of any component of the marinade, according to your own taste.
2. When the mixture is ready, it is coated with meat, put in a glass container with a lid and left for 5-6 hours.

After that, the meat is placed in a smokehouse. This marinade for smoking chicken is best suited for the hot method.

On kefir

Kefir - very useful product. It is also used for cooking any meat. To marinate chicken for smoking with kefir, it is important to strictly follow the recipe for preparing the marinade, otherwise you can ruin the dish.

Ingredients:

• Kefir - 0.4 l;
• Sugar, salt and pepper - to taste;
• Fresh mint - a few leaves;
• Garlic - 2 medium cloves;
• Olive oil - 50 ml;
• Meat - 1 kg.

Cooking:

1. Garlic cloves are passed through a special press or crushed on a grater, and mint leaves are kneaded to give juice.
2. All ingredients, except chicken, are combined and thoroughly mixed until a homogeneous mass is obtained.
3. Pieces of meat are alternately rolled in the marinade and put in a separate bowl. The rest of the mixture is poured over the chicken for the best impregnation. The dishes are covered with a lid and placed in a cool place for 8-10 hours.

After that, they start smoking in any way.

Sometimes you really want to eat smoked chicken, but there is no time for pickling meat. In this case, you can use the folk trick and marinate the chicken quickly: boil the meat over low heat for 20 minutes using spices, salt and vegetables.

Half-finished chicken is sent to the smokehouse, and you can cook from the broth light soup with low calories.

Eat boiled meat insipidly, there is a desire to enrich the taste, to make the meat tender with soft fibers. Saturate with the aroma of spicy herbs and oriental spices marinade for chicken helps when smoked.

What do you need to know about marinating?

Soak in the fill should be for 2 or more hours. Marinating time can be shortened by using a special household appliances for marinating products - marinator.

The basis for pouring before smoking can be any liquid or sauce: water, oil, sour cream, red wine or soy sauce. Finely chopped fresh or dried herbs and spices, in a combination that meets taste preferences. To give softness to the fibers, acid should not be neglected, whether it be lemon juice or acetic acid. Dry mustard can serve the same purpose. And to make the crust crispy, sugar or honey in the preliminary filling will help.

Carcass pretreatment

Processing meat before marinating:

1. It is much more pleasant to use the product without foreign debris. It is necessary to make sure that the bird is qualitatively cleaned of feathers and fluff. If the feathers cannot be removed, then the carcass should be lowered into boiling water, and it will become easier to remove them.
2. Washing the bird is accompanied by the removal of the viscera. It is good to burn the carcass, protecting it from burning. Pre-sprinkling with flour will help to avoid this.
3. If the chicken is large, then it should be cut.
4. Processing with a kitchen hammer will help to make the carcass supple. You should not beat the bird itself, you need to put a cutting board on the carcass.
5. Prepare marinade for chicken before smoking.
6. In a large bowl, the carcass is poured with prepared brine, all limbs are well soaked. You can make several cuts in places where the layer of meat is very dense and thick (on the brisket and legs).
7. The meat must be drained before cooking. Hang it up to dry in a well-ventilated area.

Watch the video about hot smoked chicken marinade.

Hot smoked chicken marinade with vinegar

Poultry meat is tender, but vinegar is still used as the basis of the marinade. It performs a disinfecting function.

For cooking, half a st. l salt and half a teaspoon of sugar. After that, remove the pan from the heat and add to the brine:

• 2 tablespoons of vinegar, diluted to 3%;
• a pinch of coriander, powdered ginger, and black pepper.

You can enrich the flavor by adding bay leaf, garlic cloves and a handful of juniper berries. Marinate the chicken in cold brine. The carcass remains under oppression in brine for 3 days, and on the 4th day you can start smoking.

Also for hot smoking, honey (50 ml) is present in another recipe for marinating chicken. Squeeze two lemons into honey or simply pour 100 ml of lemon juice and 150 ml of olive oil.

Season the brine with herbs, add finely chopped parsley. Salt will need 1 tsp, then squeeze 3 cloves of garlic through a press and add black and allspice in 3-4 turns of the mill.

Since hot smoking involves heat treatment temperature, it is not necessary to keep the meat in brine for more than 12 hours. Before being placed in the smokehouse, the carcass must be cleaned of greens and herbs.

It's not the only one. Sweet brines can be prepared when preparing poultry for roasting and baking in the oven.

A few more marinade recipes for chicken before smoking

When smoked in a cold way and a small amount preparation time, you can use a recipe with undiluted vinegar.

To prepare the brine, add 3 tbsp to a third of a liter of water. l vinegar and 1 tsp salt. Garlic, in the amount of 8 cloves, is not crushed, but cut into half slices. Pepper is added to the brine in peas - 30 g. The bird in such a brine should last at least 8 hours. But first, the carcass should be washed and dried. Next, you should keep it in the form smeared with salt for at least 30 minutes, and only after that place it in brine.

A universal recipe for both hot and cold smoking can be considered a recipe with water-based filling. Its amount is determined by eye, depending on the size of the carcass, since it must be completely immersed in the brine. Salt boiling water, add dried herbs, 3 cloves of garlic, cut into half slices, and a pinch of cumin. Do not remove from heat for 7 minutes. After the marinade should cool. Only cold filling you can marinate the meat for 2 days.

A delicious marinade for chicken can also be prepared based on ketchup. It adds spice, and the smoked result will become spicy. Mix well to prepare.

• 50 ml of olive oil;
• 50 ml of honey;
• 2 tbsp. l powdered mustard;
• 100 ml of red wine;
• 100 ml ketchup.

The consistency of the mixture should not be too liquid, rather resemble dough for pancakes. Coat the carcass well with the mixture and leave in a container with marinade in the refrigerator for at least 6 hours.

But based on kefir, it is also suitable for pickling before smoking. Not only poultry meat is soaked in kefir, but also pork, lamb and beef.

For 400 ml of kefir, 1 tbsp of sugar and 50 ml of olive oil are calculated. In the prepared kefir mixture, add a few crushed mint leaves and squeeze 2 cloves of garlic through a press. Salt and seasonings should be added based on your own taste. Coat the chicken well with the mixture. The product should also be left in a container, covered with a lid and placed in the cold for at least 8 hours. You can cook both using hot smoking technology, and in a cold way.

Feel free to apply various recipes while preparing the familiar hot. The slightest uncharacteristic flavors in familiar dishes able to surprise family and friends.

How do you usually marinate meat? Share your recipes on