Honey Lime Chicken

Kept Mild; Kid Favorite! Drumsticks & Leg Quarters

Wet Brine

PER POUND

Place brine ingredients in bowl. Whisk together to dissolve ingredients before adding chicken.

Cold water 425 g (~1.8 cups)
Kosher salt 13 g
Brown sugar 5 g
Cracked black pepper 1.5 g
Garlic, smashed 5 g

Rest in Fridge

4 Hours Minimum; 12 Hours Maximum

Transition

Remove chicken from fridge and drain it

Pat chicken and place on wire rack

Place back in fridge for 30min to 6 hours

Apply dry seasoning just before cook

Season and Cook

Combine ingredients below in a large bowl

Toss chicken in wet seasoning

Dry Seasoning:

PER POUND

Honey (binder) 15 g
Coarse black pepper 2g
Garlic powder 1 g
Onion powder 1 g
Beer to thin binder: ~20g (Citrus IPA, Amber, Pilsner, or Wheat recommended)

Reserve leftover seasoning for glaze

Smoke at 250°F until chicken reaches 140-160°F internal temp (~1 hour)

Crank heat up to 350°F to finish

Glaze and Finish

Place leftover seasoning in a stove-safe pot

Add:

PER POUND

Honey 20 g (~1 tbsp)
Lime zest and juice from 1/2 a lime (~13 g total juice)
Olive oil 3 g
Zest the Limes

Bring to boil and reduce to a gentle simmer ~10 min to thicken slightly

Apply glaze and cook chicken

Dip chicken directly into pot for full coverage (recommended over brushing).

Return chicken to smoker/grill and cook until reaches 175°F internal Temp

Cajun-Style

(Bold, Smoky, Slight Heat)

Wet Brine

PER POUND

Place brine ingredients in bowl. Whisk together to dissolve ingredients before adding chicken.

Cold water 425 g (~1.8 cups)
Kosher salt 13 g
Cracked black pepper 1.5 g
Garlic, smashed 5 g

Rest in Fridge

4 Hours Minimum; 12 Hours Maximum

Transition

Remove chicken from fridge and drain it

Pat chicken and place on wire rack

Place back in fridge for 30 min to 6 hours

Apply dry seasoning just before cook

Season and Cook

Dry Seasoning:

PER POUND

Smoked paprika 3 g
Onion powder 2 g
Black pepper 1.5 g
Cayenne pepper (adjust for heat) 1 g
Dried thyme 1 g
Dried oregano 1 g
Optional: Ancho chile powder 0.5 g for earthy depth

Smoke at 250°F until chicken reaches 150-160°F internal temp (~1 hour)

Crank heat up to 350°F to finish

Cook chicken until reaches 175°F internal Temp

Kansas City-Style BBQ

Sweet, Smoky, Classic BBQ

Wet Brine

PER POUND

Place brine ingredients in bowl. Whisk together to dissolve ingredients before adding chicken.

Cold water 425 g (~1.8 cups)
Kosher salt 13 g
Brown sugar 7 g
Cracked black pepper 1.5 g
Garlic, smashed 5 g

Rest in Fridge

4 Hours Minimum; 12 Hours Maximum

Transition

Remove chicken from fridge and drain it

Pat chicken and place on wire rack

Place back in fridge for 30min to 6 hours

Apply dry seasoning just before cook

Season and Cook

Dry Seasoning:

PER POUND

Smoked paprika 3 g
Garlic powder 2 g
Onion powder 2 g
Brown sugar 1.5 g
Black pepper 1.5 g
Cayenne pepper (optional for mild heat) 0.5 g
Ancho chile powder (recommended with cayenne) 0.5 g

Smoke at 250°F until chicken reaches 150-160°F internal temp (~1 hour)

Glaze with favorite BBQ sauce and cook chicken until reaches 175°F internal Temp

Chopped green onion for garnish (optional)

Garlic Parmesan

(Rich, Savory, Crowd-Pleaser)

Wet Brine

PER POUND

Place brine ingredients in bowl. Whisk together to dissolve ingredients before adding chicken.

Cold water 425 g (~1.8 cups)
Kosher salt 13 g
Cracked black pepper 1.5 g
Garlic, smashed 5 g

Rest in Fridge

4 Hours Minimum; 12 Hours Maximum

Transition

Remove chicken from fridge and drain it

Pat chicken and place on wire rack

Place back in fridge for 30min to 6 hours

Apply dry seasoning just before cook

Breading (Optional)

(1 egg per 1-2 lbs chicken)

Mix with Flour (~35g per lb of chicken):

Smoked paprika 3 g
Onion powder 2 g
Black pepper 1.5 g
Cayenne pepper (adjust for heat) 1 g
Dried thyme 1 g
Dried oregano 1 g
Optional: Ancho chile powder 0.5 g for earthy depth
Optional: 50/50 mix with flour and fine cornmeal
Caution: Avoid larger breadcrumbs if substituting breading; you want thin breading

Order for Proper Breading

Unseasoned Flour (Dust Chicken)
Beaten Eggs: Add water, buttermilk, or beer to help water down if too thick
Seasoned Flour (See Above)

Season and Cook

Dry Seasoning:

PER POUND

Garlic powder 9 g
Black pepper 7 g
Kosher salt 6 g
Dried parsley or Italian herbs 1 g

Smoke at 250°F until chicken reaches 150-160°F internal temp (~1 hour)

Cook chicken until reaches 175°F internal Temp

Post-Smoke Coating

PER POUND

1. Melted butter 28 g
2. Grated Parmesan cheese 14 g

Toss hot smoked chicken in butter and Parmesan mixture for rich, savory finish.

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