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 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.
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.