If you never made homemde chicken recipe it is time to change your mind. Here are 3 delicious homemade chicken recipes that will make your dinner more interesting.

1 – Teriyaki Smoked Drumstick

  • The cooking time is between 1 and 1 1/2 hours. 
  • Servings: 4
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit


  • 3 cups of teriyaki cooking sauce and marinade, similar to Yoshida’s original gourmet version. The seasoning for poultry 3 tsp
  • 1 milligram of garlic powder 
  • 10 chicken drumsticks


  1. Combine the chicken spice and garlic powder with the marinade and cooking sauce that you have in a bowl of medium size.
  2. To improve the marinade’s ability to penetrate the drumstick, first peel off the skin.
  3. Place the drumstick inside of a marinade pan or a plastic bag with a one-gallon capacity that can be sealed, and then pour the marinade liquid over the drumstick. Refrigerate overnight.
  4. The chicken leg should be rotated first thing in the morning. Prepare a smoking barbecue for indirect cooking using the appropriate settings. 
  5. Put the skin back on the drumstick, and while the grill is heating up, put the drumstick on a rack designed for chicken legs and wings to allow the cooking sheet to drain as you prepare the grill. If you do not have a chicken leg and feather rack, you may dry the drumstick by tapping it with a paper towel. This is an option in case you do not have the rack. 
  6. Prepare the smoker grill with  hickory or maple pellets and get the temperature up to 180 degrees Fahrenheit. Prepare chicken legs that have been marinated for one hour.
  7. After one hour, bring the Smoke Temperature of the hole up to 350 degrees Fahrenheit. Continue cooking the drumstick for another 30 to 45 minutes, or until the Smoke Temperature of the thickest section of the stick reaches 180 degrees Fahrenheit.
  8. Before serving, cover the chicken drumsticks with a tent made of loose foil and let them sit for 15 minutes.

2 – Turkey Breast That Has Been Smoked With Bone In

  • Timing for cooking: three to four hours 
  • Servings: 6-8
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit


  • 1 turkey breast deboned weighing between 8 and 10 pounds 
  • 6 tablespoons extra virgin olive oil
  • 5 Yang’s own blend of poultry or dry lab seasonings 


  1. Turkey breast should have any extra fat and skin removed.
  2. To remove the skin off the breast without damaging it, you must first carefully detach it from the breast. Olive oil should be rubbed into the chest as well as on the surface of the skin.
  3. Applying rubs or seasonings with care in the chest cavity, on the skin, and beneath the skin is recommended.
  4. Put the turkey breast on a V-rack so that it can be handled safely, or put it directly on the grate of the grill with the breast side facing up.
  5. While you bring the turkey breasts to room temperature by setting them out on the kitchen counter, you should also preheat the smoker grill. 
  6. Prepare a Smoker grill for indirect cooking by setting it to 225 degrees Fahrenheit and using either hickory or pecan pellets as fuel.Smoke the boned turkey breast on a V rack or on a grill at a temperature of 225 degrees Fahrenheit for two hours.
  7. After two hours of hickory smoke, bring the temperature of the pit smoke up to 325 degrees Fahrenheit. Roast the turkey until an internal temperature of 170 degrees Fahrenheit is reached in the area of the breast that is the thickest and the juice is clear.
  8. After allowing the hickory-smoked turkey breast to rest in a tent made of loose foil for twenty minutes, scrape the meat to expose the grain.

3 – A Whole Smoked Duck Breast

  • Time Required for Cooking: 2 hours and 30 minutes 
  • Servings: 6
  • Temperature of Smoke: Between 180 and 375 – degrees Fahrenheit 


  • 5 kg of uncooked duck (trimmed of  any excess  fat) 1 miniature onion (quartered)
  • 1 apple (wedged) 
  • 1 orange (quartered)
  • 1 teaspoon of finely chopped fresh parsley 
  • 1 tablespoon of finely chopped fresh sage
  • 1/2 milligram of onion powder 2 tsp smoked paprika
  • 1 milligram of dry Italian seasoning, if desired 
  • 1 tbsp dry Greek seasoning 
  • 1 milligram of pepper, or more to taste
  • 1 tsp sea salt or to taste 


  1. Take out the duck’s giblets and wash it well inside and out with ice-cold running water. In order to dry the surface, use paper towels.
  2. Cut the duck skins all over with the very point of a knife that is very sharp. Take caution not to pierce through the meat with your knife.Butcher’s string should be used to bind the duck legs together.
  3. Mix the onion powder, pepper, salt, Italian seasoning, Greek seasoning, and paprika together in a mixing dish to produce the rub.
  4. Place the orange, onion, and apple within the cavity of the duck. Prepare the duck by stuffing it with freshly chopped sage and parsley.
  5. Use a large amount of the rub mixture to season all sides of the duck. 
  6. Smoke mode should be selected on your pellet grill, and the lip should be left open until fire is produced.
  7. Grill should be preheated for ten minutes at 325 degrees Fahrenheit with the lid closed. The duck should be placed on the grate of the grill. 
  8. Roast the duck for two to two and a half hours, or until the skin is golden brown and the Smoke Temperature of the thigh reaches 160 degrees Fahrenheit.
  9. Take the duck away from the fire and let it a few minutes to rest before serving. To serve, cut into appropriate portions.