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Home
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Categories Poultry Sweet Orange Chicken
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Sweet Orange Chicken
Description:Brining a chicken before smoking will produce juicy, tender results. When you finish the chicken with an aromatic orange baste, it’s a match made in heaven.
Ingredients:

2 Whole chickens (each about 4 lbs.)
6 cups Orange, Garlic and Brown sugar Brine
1-1/4 cups Sweet Orange Baste

The Brine
1 cup Orange Juice
1 cup packed brown sugar (dark or light)
1/2 cup kosher salt
2 tbsp garlic powder
1 tbsp coarsely ground black pepper

In a large saucepan, bring 4 cups water, orange juice, brown sugar, salt, garlic powder and pepper to a boil over high heat, stirring to dissolve sugar. Remove from heat and let cool.

Sweet Orange Baste
6 tbsp amber liquid honey
3 tbsp soy sauce
3 tbsp ketchup
3 tbsp Worcestershire sauce
3 tbsp freshly squeezed orange juice
2 tsp dry mustard
1/2 tsp kosher salt
Pinch freshly ground black pepper

In a small bowl, combine honey, soy sauce, ketchup, Worcestershire sauce, orange juice, mustard, salt, and pepper. Keep warm by the smoker and baste chickens during the smoking process. 

Instructions:

Rinse chickens inside and out under cold running water and pat dry. Place in a large sealable plastic bag (or bags) and pour in brine. Seal bag, toss to coat and refrigerate for at least 8 hours or for up to 24 hours. 

Remove chickens from brine and discard brine. Rinse chickens inside and out under cold running water, but do not pat dry. 

Prepare a fire in your smoker. Don’t forget your wood chips. Stabilize the temperature at 225 – 250F. 

Place chickens, either breast side up, directly on the smoker rack or use butt stands. Smoke at 225 - 250F, basting with Sweet Orange Baste every 30 minutes, for 4 to 5 hours, or until a meat thermometer inserted into the thickest part of a thigh registers 180F. Let chicken rest for 15 minutes before carving. 

Notes:Recommended wood chips...Apple, Cherry or other fruit wood.
Number Of Servings:8Source:
Vegetarian:NoTime To Prepare:
Date:Sun 13 Dec 2009 15:08:20 UTCViewed:2820 times
Author:Grand Oeuf VertEmail:
Rating:4,67 (3 votes)

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