Smoked Paprika Italian chicken
This Smoked Chicken (rub) is so amazing! The spices are perfect and you can taste them in the meat itself. I had to stop myself at 3 pieces or I would of kept eating it, They are that good! I will be making this recipe a LOT to take to work. You can also Bake, Fry or grill, these are smoked, the spice is out of this world! No more KFC for me!~
What can you serve with Smoked Chicken
Mashed Potato's and Gravy
Roasted Garlic, Parmesan Potatoes
Caramelized Brown Sugar, Buttery carrots
How do you keep your chicken Moist?
1. Coat your chicken in olive oil, not only does this allow your spices to stick to your chicken, but it also will make your chicken moist and tender.
2.Avoid Over Cooking
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In a small bowl, mix together Paprika, Italian Seasoning, Garlic Salt, Onion Powder, Pepper, and salt (mix well) IF you are using the baking method, please add 2 tsp Liquid smoke
To a large bowl add olive oil and chicken, add Chicken Rub a little at a time, mix well after each time you add it, coating chicken thoroughly. (use all of rub) Cover and let rest 1 hour
Smoke chicken on low in your smoker for 8 hours (or until juices run clear) Note: Pour sauce at the bottom of the bowl over chicken to smoke
You Will Need
16 chicken thighs/legs mixed
3 TBSP Olive Oil
1 tsp Paprika
1 tsp Italian Seasoning
1 TBSP Garlic Salt
1 tsp Onion Powder
1 tsp Pepper
1 tsp Salt
Note- If you are baking
2 tsp Liquid smoke
Bake- Whole chicken thigh and leg- 350 degrees for 45 minutes until Juices run clear and skin is Crisp.
Leg, thigh uncut, 60 min or until juices run clean, with crisp skin.
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