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Smoked Glazed Chicken

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“This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.”

Ingredients Nutrition


  1. For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
  2. Add maple extract and liquid smoke.
  3. Rinse chicken and pat dry.
  4. Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
  5. Remove pieces, rinse in cold water and pat dry.
  6. Coat with oil and season with Cajun seasoning.
  7. Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
  8. For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
  9. When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
  10. For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
  11. Remove and serve immediately.
  12. Have copies of the recipe available, because you will be asked.

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