A quarter of a smoked chicken at The Kitchen at Quil Ceda Creek Casino, with classic barbecue sides.

A quarter of a smoked chicken at The Kitchen at Quil Ceda Creek Casino, with classic barbecue sides.

Smoked chicken’s barbecue flavors dazzle on rainy fall days

You can smoke the bird like they do at Quil Ceda Creek Casino, or prepare it in a conventional oven.

  • By Diane Lasswell Quil Ceda Creek Casino
  • Tuesday, November 15, 2022 1:30am
  • Food & Drink

By Diane Lasswell / Quil Ceda Creek Casino

Things are really smokin’ at “The Q.” The Kitchen at Quil Ceda Creek Casino has introduced a new category to its World Flavors outlet: house-smoked barbecue.

We are pleased to share our recipe for a mouth-watering Whole Smoked Chicken (we serve it in quarters, and it has quickly become a guest favorite at Quil Ceda Creek Casino). It features our own chicken marinade and smoked chicken seasoning.

Home cooks can prepare it in a smoker or a conventional oven. Either way, it’ll have your guests stampeding to the table.

Makes approximately four servings.

“The Q” Chicken Marinade

3 cups water

⅓ cup brown sugar

1 tablespoon hot sauce (we use Frank’s RedHot Sauce)

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

5 pound whole chicken

Combine the first ingredients in a pan large enough to hold the chicken. Remove the gizzards and marinate the chicken for 24 hours in the marinade. When you are ready to smoke the bird, remove the chicken from the marinade and drain all the marinade from the cavity. Place on a cutting board and pat dry.

Smoked Chicken Seasoning

¼ cup salt

¼ cup ground black pepper

¼ cup granulated garlic

¼ cup paprika

¼ cup dried thyme

1 tablespoon garlic powder

¼ cup granulated onion

1 tablespoon Redfish Magic Seasoning

1 tablespoon crushed rosemary

Assemble the dry ingredients in a large bowl.

Seasoning the chicken

1 tablespoon lemon juice

⅓ cup smoked chicken seasoning

Olive oil spray

4 carrots

4 celery sticks

2 onions (cut into quarters with peel on)

Moisten your middle three fingers with lemon juice, dip into the seasoning and pat onto the chicken, making sure to apply seasoning over the entire chicken (the seasoned rub will result in an orange-colored skin). Then evenly coat the entire chicken with the olive oil spray.

To smoke:

Hickory, apple and cherry wood chips (our signature blend) is suggested, though you can use chips of your choice.

Allow two hours to smoke

Pre-heat smoker to 275 degrees

Place the whole carrots, celery sticks and cut onions in the bottom of a roasting pan

Place a cooling rack over the veggies

Place chicken on the cooling rack, breast side up

Add the chips to the smoker chips draw

Cook chicken to an internal temperature of 165 in the thickest part of the chicken (insert thermometer into the meat between the leg and thigh)

When done, remove from the smoker by inserting long tongs into the cavity and carefully lift the chicken out. Set on a clean sheet pan and brush the top of the chicken with the leftover juices in the cooking pan. Carefully drain the chicken drippings into a container

Drizzle with your favorite barbecue sauce

Alternative: Roast in a conventional oven

Approximately two hours to cook

Follow the same preparation instructions

Preheat oven to 350 degrees

Place roasting pan in oven and roast until internal temperature reaches 165 degrees

Along with your favorite veggies I suggest serving cornbread and coleslaw for even more down-home goodness. Enjoy!

With over 35 years’ experience in the restaurant and hospitality industry, Diane Lasswell is the assistant director of kitchen operations at the new Quil Ceda Creek Casino. She oversees and executes the menu at dining choices throughout the casino including The Landing, the innovative food hall experience at The Kitchen, and the Keg Bar.

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