Everyone loves homemade chicken recipes and this includes me, there’s just something about the taste of a homemade chicken recipe and I don’t care what anyone says. In fact I like to prepare them at home so that my family can enjoy it just as much as I do. In this post I’m sharing with you 3 different delicious homemade chicken recipes which can be prepared easily at home.

1 – Chicken Cooked In A Cajun Style Spatchcock

  • The Cooking Time is Two and a Half Hours.
  • Smoke Temperature: Between 180 and 375 – degrees Fahrenheit 
  • Servings: 4 

Ingredients:

  • 4-5 pounds of chicken, either fresh or thawed from the freezer 
  • 4–6 ounces of unfiltered extra virgin olive oil
  • Cajun Spice Lab 4 teaspoons of Bloody Mary mix made with Lucile Mix Mix of Cajun Hot Dried Herbs Seasoning

Directions:

  1. On a chopping board, arrange the chicken breasts so that the chest side is facing up.
  2. Make an incision along the side of the spine, either with kitchen shears or poultry shears, and remove it.
  3. Flip the chicken over and use a lot of pressure to push down on the breast area to make it flatter. To remove the skin off the breast, thighs, and drumsticks, gently work it free and then cut it off.
  4. Olive oil should be massaged freely into and onto the skin. Chicken should be seasoned in all directions, and the seasoning should be applied directly to the flesh just beneath the skin.
  5. Plastic wrap should be used to enclose the chicken, and then it should be stored in the refrigerator for three hours so that it can absorb the taste.
  6. In order to achieve indirect cooking on a Smoker grill, set it to 225 degrees Fahrenheit and use either hickory or pecan pellets, or  a combination of the two.
  7. If the appliance includes a Smoke Temperature meat probe input, like the one found on the MAK Grills 2 Star, place the probe in the portion of the breast that is the thickest.
  8. Cook the chicken for one and a half hours.
  9. After one and a half hours at 225 degrees Fahrenheit, increase the pit 
  10. Smoke Temperature to 375 degrees Fahrenheit and continue to roast the turkey until the internal Smoke Temperature of the thickest portion of the chest reaches 170 degrees Fahrenheit and the thighs are at least 180 degrees Fahrenheit.
  11. Before slicing the chicken, let it rest for 15 minutes under a tent made of loosely folded aluminum foil.

2 – The Grilled Quarters At Yan’s

  • Time needed to cook: one to one and a half hours. 
  • Servings: 4
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit

Ingredients:

  • quarters of chicken, either fresh or frozen and thawed 4–6 ounces of 
  • unfiltered extra virgin olive oil
  • 4,000 milliliters of Yang’s original dry laboratory 

Directions:

  1. Remove any extra fat and skin from the chicken. Peel the chicken skin carefully, then massage olive oil on both the top and bottom of each chicken skin.
  2. Apply spices to the top and bottom of the skin, as well as the rear of the chicken house, in the original dry lab that Jean built.
  3. Plastic wrap should be used to enclose the chicken once it has been seasoned, and then the chicken should be stored in the refrigerator for two to four hours.
  4. Prepare a smoker grill for indirect cooking at a temperature of 325 degrees Fahrenheit by using the pellets as fuel.
  5. Cook the chicken for an hour on the grill at a temperature of 325 degrees Fahrenheit.
  6. After an hour, increase the smoke temperature of the pit to 400 degrees 
  7. Fahrenheit to finish the chicken and get the skin nice and crispy.
  8. The crispy chicken is ready to be removed from the grill when the internal Smoke Temperature of the thickest section of the thighs and feet reaches 180 degrees Fahrenheit and the juices become transparent. 
  9. Wait fifteen minutes before consuming  the crispy chicken that was cooked and then covered with a loose tent made of foil.

3 – Tuscan Roasted Chicken Thighs

  • Cooking time: 40-60 minutes. 
  • Servings: 4
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • 8 chicken thighs, boned and skinned, with the bone in.
  • 3 extra virgin olive oils with a taste reminiscent of roasted garlic Each thigh 
  • requires three cups of Tuscan or Tuscan seasoning.

Directions:

  1. Remove any extra skin from the chicken thighs, leaving a 1/4-inch border around the meat.
  2. To get rid of significant fat deposits beneath the skin and behind the thighs, peel off the skin carefully and carefully remove the fat.
  3. Olive oil should be rubbed very gently all over the thighs and beneath the skin. A spice that originates in Tuscany and is applied to the skin of the thighs, as well as the top and bottom of the back.
  4. Before roasting the chicken thighs, cover them in plastic wrap, place them in the refrigerator for one to two hours, and give the chicken time to absorb the taste.
  5. Utilization of smokers and barbecue grills
  6. The Smoker grill should be prepared for indirect cooking, and thepellets should be used to get  the  temperature  up  to  375  degrees Fahrenheit.
  7. Roast the chicken thighs for forty to sixty minutes, depending on the grill of the smoker, until the internal smoke temperature of the thickest section of the thighs reaches 180 degrees Fahrenheit. Before serving, enclose the roasted Tuscan thighs in a tent made of loose foil and let them rest for 15 minutes.