Spicy Smoked Chicken Marinade

Fragrant and spicy — make a real delicacy! Very simple, very fast, incredibly tasty! Marinate the bird in a hot-smoked chicken marinade and end up with very tasty and tender meat.
cook time: 10 min
Ivy Ramsay
Spicy Smoked Chicken Marinade

Nutrition Facts (per serving)

5
Calories
1g
Carbs

Ingredients (4 portions)

Basic:

Garlic 4 clove
Salt (shallow, with a slide) 2 tbsp
Sugar 1 tsp
Water 2 l
Bay leaf 2 pc
Carnation 4 pc
Allspice (peas) 8 pc
Thyme, thyme to taste
Juniper berries (optional) 4 pc

Recipe instructions

Step 1

Step 1
How to make a quick marinade for smoking chicken in a smokehouse? Prepare everything you need. For a liter of water, I suggest using 1 tablespoon of salt and half a teaspoon of sugar. From the amount received in the recipe, I marinated two chickens weighing 1200 grams each. So, peel the garlic and rinse under running water along with the bay leaf and thyme. Instead of fresh thyme, you can use parsley, basil or dried aromatic herbs.

Step 2

Step 2
Pour clean water into a saucepan, add salt and sugar, place over high heat and bring to a boil.

Step 3

Step 3
At this time, cut the garlic cloves lengthwise into 4 or 6 pieces.

Step 4

Step 4
Add peppercorns, a few dry cloves, bay leaves, garlic and thyme to boiling water. I had dry juniper berries available, and I added them to the marinade too.

Step 5

Step 5
Reduce heat to moderate and let marinade simmer for about 3-5 minutes. Then remove the pan from the heat and cool the aromatic brine to room temperature.

Step 6

Step 6
Place the chicken carcasses, cleaned and washed under running water, into a deep cup or pan, pour the marinade over them. Place a pressure on top so that the chicken is completely immersed in the brine. Marinate the poultry meat in the refrigerator for a day. I usually wait two days.

Step 7

Step 7
Before smoking chickens, remove them from the marinade and dry them, preferably in a draft for some time (I dry them for at least 3-4 hours). Then send the chickens to the smokehouse and keep there until ready at a temperature of 100-110 degrees (I keep uncut whole carcasses from one and a half to two hours).

Step 8

Step 8
If you prefer, you can add freshly squeezed lemon juice and spices to the marinade to taste. Seasonings for chicken, suneli hops and others work well here. You can also use a little more salt to taste than stated in the recipe. Bon appetit!

Additional rubrics

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