Grilling and Smoking Chicken

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if

cooked correctly, it will definitely be a crowd pleaser. There are many different

recipes for grilling and smoking chicken, and I have included my two favorite

recipes below. I am known as The Smoker King, and I am the author and

Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet

that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a

tequila-lime twist to the chicken, which is great for Mexican-type dishes. The

second recipe is my take on the famous beer can chicken recipe. Through my

experience, I have found that placing the chicken on a beer can throne while it is

smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways

to cook chicken, and after you have tried this recipe, I believe that you will really like

smoking chicken too.

Grilled Tequila Lime Chicken


4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. and Mrs. T’s)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila


1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they

are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while

they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in

the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary

depending on heat, just make sure that the meat is white throughout the breast,

and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere’s seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere’s seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle


1. A beer of your choice (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic


1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to

be even as possible, injecting about 1/2 of the mixture into the breasts, and the

other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony’s to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic

and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal

works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about

every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest

meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my

website listed below.