Marinade for smoking hot smoked chicken

Name: Marinade for smoking hot smoked chicken
Total time: 10 min
Yield: 4
Ingredients: 2 L Water; 2 tablespoon Salt; 1 teaspoon Sugar; 2 Bay leaf; 4 Carnation; 8 Allspice; 4 cloves of garlic Garlic; 4 Juniper berries; to taste Thyme, thyme

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.

128

226220

Harper Davis

Author of the recipe

Calories

26Kcal

Protein

0gram

Fat

0gram

Carbs

5gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

2L

2tablespoon

1teaspoon

2

4

8

4cloves of garlic

4

to taste

Step-by-step preparation

Cooking time: 10 mins

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
Pour clean water into a saucepan, add salt and sugar, place over high heat and bring to a boil.
STEP 3
At this time, cut the garlic cloves lengthwise into 4 or 6 pieces.
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
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
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
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 them 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
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!