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Smoked Chicken + Hot Butter Rice

Tender hickory-smoked chicken drumsticks finished in spicy hot butter rice.

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WHAT’S GOING ON HERE:

Chicken Drumsticks: Chicken drumsticks are perfect for this dish they hold up to dual cooking without losing their shape, juiciness, and texture. Cuts like chicken thighs work well too. If using chicken breast try to get bone-in.

Hot Rice: Hot rice is rice spiced with hot sauce. it effortlessly incorporates into the rice like water. this rice can get spicy so balance that out with a little butter.

Minced Vegetables: Plain rice is good but with little bits of onions, celery and garlic it’s so much better. Mince the vegetables fine enough to incorporate into the rice. the smaller the better but too minced can result in loss of texture.

TIPS & TRICKS FOR THE BEST SMOKED CHICKEN + HOT RICE

hot sauce: use your favorite hot sauce you have on hand. when making this recipe it’s easiest to start with a fourth of a cup and work your way up. this rice is pretty spicy. leave at least 1 cup of water so that the rice can cook and not burn. too much hot sauce can change the texture of the rice. tone down the heat with the addition of butter.

cooking the chicken; cook the chicken till the internal temperature has reached 165F. when the chicken is set into the rice it’s there to permeate the dish nothing is really cooking. make sure the chicken is cooked before being added to the dish.

seasoning: when seasoning the chicken make sure to lift it and season under the skin, similar to how you’d season the breast of a turkey. once seasoned stretch the skin over the chicken to add some fatty protection.

oiling: drumsticks have a good amount of fat so that you won’t have to worry about them. to help them out i like to coat the chicken in cooking oils like vegetables, canola, safflower. the neutral oil has a high smoke point that won’t burn in the smoker. skip olive oil as it tends to taste a little off when added to a smoker.

SIMILAR INGREDIENTS TO:

  1. CAJUN CHICKEN + WHITE WINE CREAM SAUCE+ MUSHROOM AND RED BEAN RICE
  2. YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
  3. BIRD’S EYE CHILI PAN FRIED FLOUNDER TACOS + ZUCCHINI SLAW

ENJOY THIS RECIPE WITH:

  1. BROCCOLI AND SHISHITO PEPPER SLAW
  2. CHOPPED CHERRY & SPINACH SALAD
  3. CHEF’S SALAD + GOLDEN RANCH

Smoked Chicken + Hot Butter Rice

Smoked Chicken + Hot Butter Rice
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INGREDIENTS

  • 8 Chicken Drumsticks
  • 1/4c Cooking Oil
  • Chicken Rub
  • 2tsp Black Pepper
  • 1TB Garlic Powder
  • 2tsp Lemon Pepper Seasoning
  • 2tsp Oregano
  • Salt
  • HOT SAUCE RICE
  • 2c Jasmine Rice
  • 1/4c Hot Sauce
  • 2.5c Vegetable Broth, or water
  • 4Tb Butter
  • 3 Celery, minced
  • 6 Garlic Cloves, minced
  • 1 Yellow Onion, minced
  • 1/2 Jalapeno, seeded and minced
  • 2 Bay Leaf
  • 1tsp Thyme, dry
  • 1tsp Salt
  • 1tsp Black Pepper
  • 3 Green Onions, sliced

INSTRUCTIONS

  • Prepare smoker. Heat fire till it reaches 225F.
  • Coat the chicken drumsticks with cooking oil and season.
  • Sprinkle generously with salt.
  • Smoke the chicken for 2 hours at 225F. Till the chicken is fully cooked and reads at 165F internally.
  • Remove the chicken from the smoker and start the rice.
  • In a Dutch oven over medium high heat add in butter, onions, celery, and jalapenos.
  • Sweat for 5 minutes till color has start to form. Sprinkle with salt.
  • Add in rice then toast for 2 minutes.
  • Add in dried thyme, garlic, black pepper.
  • Followed by hot sauce, bay leaf, and vegetable broth. Stir.
  • Boil rapidly for 8 minutes. Stir once.
  • After the 8 minutes add in the chicken drumsticks cover and reduce to low.
  • Let the rice simmer for 20 minutes. Turn off the heat and let sit 5 more minutes.
  • Once done top with green onions.
  • Serve with cucumber salad and zucchini coleslaw.
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