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Categories Poultry Sweet Orange Chicken
Most Viewed - Top Rated - Last Added - Last Commented


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.

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. 


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:4240 times
Author:Grand Oeuf VertEmail:
Rating:4,67 (3 votes)

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