5 lbs chicken,chicken breasts or thighs
3 quarts water
1 quart orange juice
5 ounces kosher salt
1 Tsp white pepper
1 cup orange marmalade
1/2 cup orange juice
2 Tbs lime juice
2 Tbs lemon juice
2 Tbs brown sugar
2 Tbs Heinz 57 sauce
1/2 tsp salt
1/2 tsp pepper
Combine the water, orange juice, salt, and white pepper, stirring until the salt is dissolved.
Cool the brine to 40 degrees before adding the chicken pieces. Soak the chicken in this citrus brine for two hours, in the fridge.
To make the sauce, combine the marmalade, juices, honey, Heinz 57, salt, and black pepper at least an hour ahead of time. As an option, you can add some heat to the mix...cayenne pepper powder or red pepper flakes to taste will warm it well.
Remove the chicken from the brine, rinse, drain, and dry with paper towels.
Brush the chicken pieces with oil, season with pepper, and put in a 225F smoker. Apple wood is a good choice for smoke here. Plan on smoking the chicken for 2 to 4 hours at this temperature.
After two hours, check the internal temperature of the chicken. Remove thighs when they're at 175 degrees F, and breasts at 165F. Cover them and let them rest for twenty minutes.
3 quarts water
1 quart orange juice
5 ounces kosher salt
1 Tsp white pepper
1 cup orange marmalade
1/2 cup orange juice
2 Tbs lime juice
2 Tbs lemon juice
2 Tbs brown sugar
2 Tbs Heinz 57 sauce
1/2 tsp salt
1/2 tsp pepper
Combine the water, orange juice, salt, and white pepper, stirring until the salt is dissolved.
Cool the brine to 40 degrees before adding the chicken pieces. Soak the chicken in this citrus brine for two hours, in the fridge.
To make the sauce, combine the marmalade, juices, honey, Heinz 57, salt, and black pepper at least an hour ahead of time. As an option, you can add some heat to the mix...cayenne pepper powder or red pepper flakes to taste will warm it well.
Remove the chicken from the brine, rinse, drain, and dry with paper towels.
Brush the chicken pieces with oil, season with pepper, and put in a 225F smoker. Apple wood is a good choice for smoke here. Plan on smoking the chicken for 2 to 4 hours at this temperature.
After two hours, check the internal temperature of the chicken. Remove thighs when they're at 175 degrees F, and breasts at 165F. Cover them and let them rest for twenty minutes.