How to marinate chicken legs for smoking at home, how and how much to smoke

Content

1 Features of smoking legs at home
2 Methods for smoking chicken legs
3 Selection and preparation of legs for smoking
4 How to marinate chicken legs for smoking
5 How to smoke chicken legs
6 How long should you smoke chicken legs?
7 Storage rules
8 Conclusion

Proper preparation is the key to a quality dish. Marinating chicken legs for smoking is not difficult even for inexperienced cooks. If you follow fairly simple rules, you can get a magnificent delicacy that will definitely appeal to all family members.

Features of smoking legs at home

A distinctive feature of chicken is its culinary versatility. It is used for frying, stewing, baking and many other dishes. One of the most delicious ways to cook chicken is smoking. To get a truly tasty delicacy, it is worth remembering some features of the raw materials.

Smoked chicken legs are a real delicacy

Since chicken legs are most often used for smoking at home, it is important to remember to maintain the integrity of the skin during the preparation and actual cooking process. It will protect the meat from overly acrid smoke. Also, the legs release quite a large amount of fat during heat treatment. To avoid igniting the wood chips, make an additional baking tray where you place a container for fat.

Methods for smoking chicken legs

The most common method of preparing the delicacy is rapid smoking at high temperatures and prolonged exposure to smoke. In the first case, the legs are placed in a heated smokehouse and heat treated. Long-term cold smoking involves the use of more wood chips and a temperature of no higher than 40 degrees.

Important! To smoke chicken legs, wood chips from fruit trees—apple or cherry—are best suited.

Conventional preparation methods may be modified to speed up production or improve taste and appearance. For a brighter crust, you can use onion skins. A small amount of liquid smoke will add a smoky flavor. If it is not possible to cook the delicacy outdoors, you can try to make its analogue at home - in a slow cooker or convection oven.

Selection and preparation of legs for smoking

Selecting quality ingredients is the key to a perfect dish. In modern supermarkets, chicken is most often sold chilled. You should not pay attention to frozen carcasses - their inspection is more difficult than a fresh product.

Important! It is best to purchase several chicken carcasses and trim the legs from them yourself.

When choosing a product, the first thing they look at is its appearance and, if possible, the absence of foreign odors. The skin on the legs should be clean and uniform in color, without traces of mechanical damage. Particular attention is paid to the cut at the femur - weathering indicates too long storage. An important point is how well the chicken was plucked - the skin should be smooth without traces of feathers.

High-quality chicken is the key to a perfect dish

The legs chosen in the store must be prepared before smoking. It is necessary to remove fatty deposits in the thigh area - they are carefully cut off with a knife so as not to damage the skin. If during inspection any remains of feathers are found, they are pulled out. The meat is washed in running water, dried with a towel and sent for salting.

How to marinate chicken legs for smoking

Preliminary preparation of raw materials necessarily includes salting to improve taste characteristics. Before smoking, chicken legs can be marinated in a pan, barrel or plastic bag. As in the case of barbecue, salting meat is necessary to reveal the taste and improve consumer properties.

Important! The duration of marinating depends on the recipe used and can range from 30 minutes to 12 hours.

The simplest method of salting includes a minimum set of components.Salt, onion, pepper and bay leaf help to bring out the natural flavor of chicken. For more aromatic dishes, use various spices, juniper, or garlic. As with kebab, you can also use more gentle marinades - mayonnaise or tomato paste.

A simple recipe for marinating chicken legs for smoking

Spontaneous decisions about preparing a chicken delicacy often happen. In such cases, a fairly simple method of pickling will come to the rescue. You can prepare chicken legs for smoking with the following ingredients:

2 kg of chicken meat;
1 kg of onions;
2 tbsp. l. salt;
1 tbsp. l. ground pepper;
2 bay leaves;
100 ml table vinegar.

Onions, peppers and table vinegar - a classic marinade for smoked chicken legs

Chop the onion coarsely and lightly crush it with your hands for better juice release. It is mixed with vinegar, salt and seasonings. Place the meat in a pan with the marinade, mix it thoroughly and put it in the refrigerator for 1-2 hours. After this, it is washed in cold water and wiped dry with a paper towel.

Marinating chicken legs for smoking in mayonnaise with spices

Fans of more tender and at the same time spicy dishes will prefer a different method of preparing chicken meat. Mayonnaise in combination with a lot of aromatic spices will make the legs incredibly tender and very tasty. For the recipe you will need:

2 kg chicken;
300 ml mayonnaise;
2 large onions;
1 tsp. ground pepper;
1 tsp. ground coriander;
1 tsp. hops suneli;
4 tbsp. l. salt.

Mayonnaise improves the taste and creates a golden brown crust during further smoking

Grind the onion in a meat grinder and mix with the rest of the ingredients in a large saucepan. Place the legs into the resulting mass for 4 hours to marinate.If the amount of mayonnaise is insufficient, you can use an ordinary bag - place the chicken in it and pour the prepared marinade over it. It is best to store the product in the refrigerator.

How to deliciously marinate chicken legs with juniper for smoking

For a more powerful aroma, you can use a secret ingredient. Juniper has been used for smoking for many centuries. Its berries fill any dish with a unique aroma. To create a masterpiece you will need:

5 kg chicken legs;
100 g juniper berries;
2 bay leaves;
1 tsp. ground pepper;
2 tbsp. l. Sahara;
1 glass of salt;
cinnamon on the tip of a knife.

Chicken legs with juniper have a unique pine aroma

Pour 5 liters of water into a large saucepan and bring it to a boil. Salt, sugar, seasonings and juniper berries are added to the bubbling liquid. The future marinade is boiled for about 10 minutes, then cooled to room temperature. Place the legs into the liquid and place pressure on top. Marinating lasts about 6 hours in a cool place.

How to soak chicken legs for smoking in mineral water

Mineral water is often used to prepare homemade shish kebab. In the case of smoking, it allows you to make chicken meat more tender and juicy. For 2 kg of legs you will need:

1 liter of mineral water;
2 onions;
10 peppercorns;
2 tbsp. l. salt;
1 tsp. ground pepper;
3 bay leaves.

Long-term soaking of legs in mineral water is the key to soft meat when smoking

First you need to make the marinade. Mineral water is boiled along with seasonings and salt for 10 minutes, then cooled. The onion is chopped in a meat grinder and mixed with chicken. The mixture is poured with mineral water, pressure is placed on top and put in the refrigerator overnight.

Dry salting of legs with seasonings for smoking

Unlike traditional pickling, using dry seasoned salt is a little more challenging, even for an experienced cook. It is important to prepare the chicken properly. Its skin should be intact. It is recommended not to rub the cut area of the ham with salt, otherwise the consumer characteristics of the meat may deteriorate significantly.

To prepare the mixture you will need:

1 cup coarse salt;
5 bay leaves;
30 black peppercorns;
1 tbsp. l. coriander;
1 tbsp. l. Khmeli Suneli.

Dry salting of the legs is done very carefully

Pepper and dry coriander are crushed in a mortar. They are mixed with suneli hops and salt until smooth. Rub the resulting mixture onto the chicken legs and leave them to marinate for about 4 hours. Immediately after this, excess salt is cleaned off and the meat is washed in running water.

How to pickle chicken legs for smoking with garlic and spices

To obtain a more aromatic product using the dry salting method, you can add several crushed cloves of garlic and ground cloves to the mixture. The taste of the finished dish will be significantly improved compared to the traditional cooking method. For 100 g of salt you will need:

1 head of garlic;
1 tsp. ground pepper;
2 clove buds;
1 tsp. ground coriander;
2 bay leaves.

Garlic significantly improves the aroma of smoked chicken legs

Spices are crushed as needed, mixed with salt and crushed garlic. To achieve maximum effect, the mixture must be homogeneous. Rub the legs with it and leave them for 4-5 hours before smoking. The mixture is then cleaned off by rinsing the chicken in cool water.

Brine with lemon for smoking chicken legs

Adding lemon juice to meat will make it juicier and softer. However, you should not add too much, otherwise the legs will become heavily saturated with citrus aroma. The ideal consistency for the brine would be:

1 liter of water;
juice of one lemon;
50 g salt;
1 tbsp. l. Sahara;
1 tsp. ground pepper.

Lemon juice adds fruity notes to meat

All ingredients are mixed in a small saucepan. If desired, you can add additional spices - coriander or suneli hops. Pour the resulting marinade over the legs and remove them for 2 hours to marinate. Before proceeding with direct smoking, the chicken is washed and wiped dry.

How to marinate chicken legs in tomato before smoking

Tomato juice or paste allows you to carefully marinate meat for further heat treatment. With this method of smoking, the legs turn out incredibly juicy and tasty. For 2 kg of the main product you will need:

200 ml tomato paste or 500 ml juice;
2 sprigs of thyme;
50 g salt;
1 tsp. ground pepper;
4 bay leaves.

If tomato paste is used for a chicken leg recipe, it must be diluted with water.

Tomato juice is mixed with salt, thyme and seasonings. Thoroughly coat the legs with the resulting mixture and leave them in the refrigerator for 12 hours. To enhance the aroma, you can add a few cloves of chopped garlic.

How to smoke chicken legs

Whatever marinade or salting method is used, before you start smoking, you must thoroughly wash and dry the chicken. Barbecue lovers like to throw the product onto the grill along with the remaining spices, but when smoking, such particles only spoil the finished dish. Very often they cause cracking of the skin.

Important! The legs must be completely dry before placing them in the smoker. Some recipes allow you to coat them with oil or liquid smoke.

A prerequisite for smoking is wood chips. It should be generously moistened to produce more smoke when smoked. It is not recommended to use coniferous wood. An apple, pear or cherry tree is best suited for these purposes.

How to smoke chicken legs in a smokehouse

Before installing the device on the fire, you need to pour several handfuls of soaked wood chips onto the bottom. Then place a grate and a tray for draining fat. The legs for smoking are either placed on the next baking sheet or hung on special hooks. After this, close the lid of the smokehouse and place it on the coals or on an open fire.

To calculate how long it takes to smoke chicken legs in a smokehouse, it is best to use a special temperature probe. One end of it is stuck deep into the legs, and the other is brought out outside the smokehouse. As soon as the device shows the temperature inside the ham at 80 degrees, it means that it is definitely fully baked.

Smoking chicken legs in a smokehouse on the grill

The convenience of a barbecue for preparing smoked delicacies can hardly be overestimated. By choosing the appropriate smokehouse size for convenient installation over the coals, you can easily control the heat and smoke formation process, thereby completely controlling the preparation of the legs. Since the width of barbecues is rarely more than 40, most often you will have to use miniature smokehouses or significantly increase the amount of coal.

Recipe for boiled smoked chicken legs

There is a wide range of deli meats on the shelves of supermarkets and regular stores.Most often, the chicken legs in them are boiled and smoked - this technology from manufacturers can significantly reduce the time and labor costs for the final product. Moreover, factories often use liquid smoke, which is not recommended for home smoking.

The meat of boiled-smoked legs is more tender than in the classic recipe

Cooking smoked chicken legs at home is slightly different from the traditional method. From the name it is easy to guess that the first stage of heat treatment is cooking. It is produced directly in pickling brine. Boiling lasts 5 minutes, then the chicken is taken out, dried and sent to the smokehouse until golden brown.

Smoking chicken legs with liquid smoke at home

It is quite difficult to imagine a situation where, having a smokehouse and an area on which to place it, you have to resort to chemical components. Liquid smoke replaces wetted wood chips. Given the rather powerful taste and aroma of the product, it should be used very carefully.

When the legs have been washed and dried after marinating, you need to coat them with a thin layer of liquid smoke. A silicone brush is best suited for these purposes. The prepared product is placed in a smokehouse, which is placed on fire. Chicken legs need to be smoked for so long that the meat inside is completely cooked. On medium heat it takes 40 to 50 minutes.

Homemade smoked legs in mini smokehouses

If you can’t get out into nature, you can use modern culinary technologies and prepare a delicacy at home. Mini smokehouses are placed on a gas stove.A specially installed thermometer will allow you to control the temperature level, and a smoke removal system will not allow you to fill the kitchen with a pungent odor. A little wet wood chips is poured onto the bottom of the device, the legs are hung on special hooks, after which the smokehouse is put on gas.

Recipe for smoking chicken legs in an air fryer

You can prepare this delicious delicacy using your usual kitchen appliances. The air fryer, popular with many housewives, can easily be turned into an impromptu smokehouse. To do this, pour a little moistened sawdust onto the bottom of the device, after which the pre-soaked legs are loaded into it. The only problem may be a large amount of smoke in the apartment, but in this case you can use the balcony.

How long should you smoke chicken legs?

There is no clear answer to the question of the duration of heat treatment in a smokehouse. The final result of smoking can be influenced by too many factors - from the size and method of marinating the legs to the temperature in the device itself. The best method for determining whether a product is ready to eat is a temperature probe - it will accurately indicate the temperature inside the meat.

Important! You can use the traditional barbecue method of checking the condition of the legs - cut one of them with a knife to the bone and look at the color of the flesh.

40-50 minutes of hot smoking is enough for the legs to be ready

You can also tell when the chicken is done by looking at its golden brown crust. At an average heat level in the smokehouse, chicken legs begin to brown within 15-20 minutes. Therefore, 40-50 minutes of hot smoking will be more than enough to get a great product without burning it.

Storage rules

As a rule, there is no question of preserving smoked legs for future use - the product is consumed immediately after preparation. Considering the naturalness of the finished dish, its shelf life can rarely exceed 3-4 days if stored in the refrigerator. The finished legs are wrapped in wax paper and tied with a rope. To preserve consumer qualities for a longer time, you can increase the amount of salt.

Conclusion

Marinating chicken legs for smoking is quite simple. If you strictly follow the cooking technology, you can be sure of an ideal final result. Even if it is not possible to install a real smokehouse, modern kitchen appliances will always come to the rescue.