Mesquite Smoked Chicken

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Chicken smoked with mesquite chips served with a balsamic demi-glaze sauce.

  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1/2 Cup Mesquite Chips
    • 1/2 Cup Warm Water
    • 1 Whole Chicken (Approximately 2 and 1/2 pounds)
    • Balsamic Glaze
  • Balsamic Demi Glaze:
    • 3/4 Cup Brown Sugar
    • 3/4 Cup Water
    • 1/2 Cup Balsamic Vinegar
    • 6 Tablespoons Red Wine
    • 3 Tablespoons Tamari
    • 2 Tablespoons Corn Starch or Arrowroot Powder
    • 2 Tablespoons Cool Water


Soak chips in the warm water for about 10 minutes. Line a large roasting pan with aluminum foil. Spread one cup of wood chips on the aluminum foil in the pan. Place a rack inside the pan and about 4 halved chickens on the rack (more or less depending on chicken size.) Cover the roasting pan with a lid, or tightly with aluminum foil and place it on a double burner. Turn burners on high flame and let it heat for approximately 15-20 minutes. This process smokes and cooks the surface of the chicken to destroy any bacteria.

Remove the roasting pan from the fire and either let the covered pan sit in a warm holding area for about 30 minutes to finish cold smoking or place the entire pan in an oven at 350ÅF and continue hot smoking (roasting) until the meat is completely cooked.

Balsamic Demi Glaze
In a 1 quart saucepan (with heavy bottom surface) caramelize sugar with 2 tablespoons water. Gradually add remaining water and cook for a few minutes. Add vinegar, wine, and tamari to sugar mixture and bring to a simmer. Dissolve corn starch or arrowroot in the remaining water and gradually stir into the hot liquid. Continue to stir until thickened. remove from heat and use in desired application.
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