Candi's finger lickin' smokin' chicken!

Candi Hummer


This dish is an absolute favorite! My family will ask me to make it constantly, even the hubby who hates chicken!
The chicken pieces I use for this are legs and thighs still attached (these came from my own chickens) but yours don't have to be attached!


★★★★★ 1 vote

24 Hr 20 Min
1 Hr


  • 10
    pieces of chicken bone in (legs, thighs)
  • ·
    soy sauce
  • ·
    beef broth
  • ·
    tabasco sauce
  • 1 medium
    diced onion
  • 8
    diced garlic cloves

How to Make Candi's finger lickin' smokin' chicken!


  1. Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier!
    place chicken in deep enough pan to cover in brine.
    cover with all brine ingredients.
    cover and refrigerate for 24 hours.
  2. remove chicken from brine and rinse. The pieces will be darker because of the brine.
  3. These directions are for charcoal/wood smoke, I do not use propane.
    spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
  4. Use the brine in the smoker to mop/brush chicken with every 15-20 minutes.
    Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes.
    take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!)
    **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**

Printable Recipe Card

About Candi's finger lickin' smokin' chicken!

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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