Here is a recipe for glazed and barbecued smoked chicken breast. So tender, so juicy. A nice crispy outer layer of the chicken breast and supper supple inner texture with an extraordinary amazing aroma turns out to be an amazing cuisine.

Smoked chicken breast is a perfect addition to your events. It goes well with any backyard get-together.

It’s so easy to make; prepare the seasoning, apply it to the chicken breast, and let it get smoked.

You must read this article and get into cooking the best-smoked chicken ever.

Ingredients

• 3 Chicken breast pieces
• Brown sugar: ¼ cup
• Paprika powder: ½ cup
• Black pepper: 2 TBSP
• Salt: 2 TBSP
• Chili powder: 2 TBSP
• Garlic powder: 2 TBSP
• Onion powder: 2 TBSP
• Cayenne powder: 1 TSP

Ingredients for Glaze preparation

• A pinch of cayenne
• A pinch of brown sugar
• Apple cider vinegar: 3 TBPS
• BBQ sauce: add enough to achieve a runny consistency

Directions

• Pat dry your chicken with a paper towel.
• Put a slight coat of oil on the chicken breast.
• Take a neat and dry tray and transfer the chicken to it.
• In a small bowl, mix brown sugar, paprika powder, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne powder.
• Now nicely season your chicken.
• Flip it over and coat the other side as well with this amazing spice mix.
• Pat the chicken to let the spice stick to the chicken breast.
• Once the chicken breast pieces are well-seasoned, transfer them to the refrigerator to let them cool down.
• Now add the pecan pellets to the hopper of the smoker and turn it on to preheat it to 250 degrees Fahrenheit.
• Then take the chicken out of the refrigerator and lay the chicken on the center rack of the smoker.
• Allow it to get smoked for the next hour.
• Meanwhile, the chicken is getting nicely smoked; prepare your glaze to caramelize the smoked chicken breast.
• To prepare the glaze, take a small bowl and add in the ingredients and mix them. A nice runny consistency goes well with the smoked chicken.
• After 30 minutes, use a probe to check the temperature of the chicken breast. When it reaches 140 degrees, put a glaze over it. Don’t forget to toss the side of the chicken.
• Now again, let the chicken get cooked for 20 minutes until the probe hits 165 degrees.
• Take the chicken breast pieces out of the smoker and let them cool for 10 minutes.
• Now slice up the chicken. The juicy and tender smoked chicken is ready to serve.

Pin the image below if you like this recipe!

Tips & Tricks for Perfect Smoked Chicken Breasts

• It is better to warm up the glaze for 60 seconds so that everything gets well mixed.
• If you don’t like a very spicy smoked chicken, then you can re-adjust the seasoning by reducing the quantity of cayenne.
• Put a thick layer of glaze to make a saucy chicken.
• Keep an eye on the temperature, the key point of making tender and juicy chicken. I would suggest you double-check the temperature with another thermometer.
• You may always utilize what rub ingredients you already have or buy a chicken rub from your favorite barbecue restaurant or your local supermarket if you don’t want to buy all of the individual ingredients for this recipe. The combination of the smoky flavor of the wood chips and the barbecue sauce is the key to this recipe’s success.

FAQs

How to store the leftover smoked chicken?

You can store the leftover smoked chicken in the refrigerator for 24 hours. If you want to store it for longer, then place the leftover in a vacuum-sealed box and freeze it for up to 1 month. This way, you can enjoy the meal later on.

How can I reheat the frozen smoked chicken?

To reheat frozen smoked chicken breast, thaw the chicken overnight in the refrigerator. The next day, wrap it in aluminum foil with a small opening left on it. Add a few drops of water via the opening. Then transfer the chicken to an oven and reheat it until it hits a temperature of about 165 degrees F.

Is it necessary to bring the chicken?

No, it’s not. Well, it also depends on your choice. I don’t like bringing the chicken to save my time and energy. If you have good control over the temperature throughout the process, then you will be able to cook a perfect smoked chicken even without getting it brined. If you plan to brine the chicken before smoking, then allow the chicken to get brined for 4 hours to attain the juiciest texture.

Why does my smoked chicken breast get dried?

Cooking a perfect smoked chicken breast is all about the game of controlling temperature. You must have taken temperature-controlling requirements for granted. Just buy a good-quality meat thermometer and smoke the chicken pieces until they reach a temperature of about 160 degrees Fahrenheit. This way, you will nail your task very well.

Why does my smoked chicken breast turn black?

Creosote or excess moisture in the smoker causes smoked meat to become black. It could, however, be the result of stale smoke or inadequate ventilation. Furthermore, cooking it at a high temperature can cause it to turn black. It could also be the result of too much wood or a sugar rub on the meat.

Nutritional Facts

Mentioned below are some approximate nutrition facts about smoked chicken breast.

• Calories: 190
• Proteins: 24g
• Fats: 10g

Conclusion:

The smoked chicken breast is one of the easily prepared versions of the chicken. It takes less time and effort but ends in a super delicious dish. Give this recipe a try, and you will be amazed by the results. The aroma and flavor it gives out will compel you to try this recipe over and over again.

I’m all ears to read your experience via comments. Don’t forget to share your idea and experience if you brined the chicken before smoking.

Make sure to share with your loved ones.

Thanks!

Here’s my colorful, spicy rice recipe, a perfect clone of the famous Nando’s Spicy Rice Recipe. This rice tastes so amazing. The blend of various spices and vegetables gives your every bite a unique flavor.

Nando’s Spicy Rice

My love for this takeaway recipe inspired me to think about why I should not create this recipe at home. It’s perfectly fair to cook this fantastic cuisine at home in pretty large quantities than opting for Nando’s quite expensive takeaway.

Whether you have tried this rice earlier or not, get into reading this copycat Nando’s Spicy Rice recipe, and you will find yourself mouthwatering. 

 Ingredients

• Olive oil: 2 TBSP
• Onion: 1
• Red pepper: 1
• Garlic cloves: 2
• Canned tomatoes: 7 Oz
• Cumin: 1 TSP
• Frozen peas: 4 Oz
• Cayenne pepper: ½ TSP
• Salt: 1 TSP
• Smoked paprika: ½ TSP
• Turmeric: ½ TSP
• Chicken Stock: 2 cups
• Long grain rice: 1 cup
• lemon juice: 1 TBPS

Directions

• Cut the onion and red pepper into small diced cubes.
• Put a pot on the stovetop, and add the olive oil. After that, add tiny bits of chopped onion and cook for 2 to 3 minutes.
• Then add in chopped bell peppers. Mix, making sure everything is combined.
• Cover it with a lid for 2 to 3 minutes on medium heat. When you hear that sizzling sound, put off the lid, stir it once.
• Then add chopped garlic and cook further for 1 to 2 minutes on medium heat.
• When the onions start getting some color and the pepper becomes soft, add in smoked paprika, chili flakes, turmeric, and canned tomatoes. Give a good stir around so that everything is nice and combined.
• Cook for another 3 minutes with the lid on. If you feel that the mixture is getting drier, add in a bit of water. Just add a splash of water to avoid burning it.
• After that, pour the chicken broth into the pan.
• Then add the rice along with some salt and pepper. Mix it.
• Now add in the frozen peas. Mix gently to combine peas with rice.
• Then bring rice to a boil on very low heat for 5 minutes.
• Take off the lid; the rice will get swollen by absorbing water.
• Now add in the lemon juice.
• Heat for another 10 minutes until the peas are cooked and all the water is absorbed.
• Plate your Nando’s rice and ENJOY!

Tips

• Before beginning the preparation, soak the rice in water for nearly 30 minutes.
• To minimize the starchiness in the final dish, thoroughly rinse the rice.
• Check the package of the rice brand you’re using to create this dish for the cooking time, as each rice brand has a different cooking time
• Carefully pour in the water. If you use too much water, the rice will become gloppy. If you use less water, the rice will become undercooked.
• Add the salt along with the broth. Stir it gently. It will uniformly distribute the salt throughout the rice, resulting in a pleasant flavor.
• While the liquid simmers, keep the cover on the pot. To make your rice more appealing, do this step on a low flame.

Pin the image below if you like this Nando’s Spicy Rice Copycat!

FAQs

Can I add water instead of broth?

Yes, water can be added. Whether you use water or broth is entirely up to you. I like to add the broth to give this dish that distinct Nando’s spicy rice flavor. You can also add a chicken stock cube if you wish. It also goes great with the spicy rice recipe.

How to set the quantity of water to make spicy rice?

If you want your rice to be juicy and tender, use two ratios one method. Use 2 cups of water for every cup of rice. If you mix the water and rice in a 1:1 ratio, your rice will be crunchy. So, for whatever rice recipe you

want to make, 2 ratios 1 works best.

How to store the leftover Nando’s spicy rice?

Nando’s spicy rice leftovers can be stored in a plastic box. The spicy rice can be kept both in the refrigerator and the freezer. The exact storing point is determined by the amount of time you want to keep it. Refrigerate the rice if you wish to keep it for 24 hours. If you’ve cooked a large batch of rice to serve the whole month with your favorite peri-peri chicken or fish, freeze it.

How to reheat the rice?

There are 3 techniques to reheat the rice.

• If you want to reheat the rice quickly, place it on a dish, and microwave it for a couple of minutes. To reheat the rice plate properly, place a moist cloth on top of the dish.
• Pan-heating is my preferred technique of heating. Place the rice in a pan with a splash of water and heat it. Make sure the rice is covered with a lid. While the rice is heating up, give it a gentle stir now and again.
• The oven is the third mode of heating. Place the rice and a splash of water in the oven tray. Aluminum foil should be used to cover the tray. Reheat the rice for 15 to 20 minutes at 300°F.

All of these techniques of reheating work well for safe heating. Keep in mind a few tips

• Before reheating, defrost the frozen rice in the fridge.
• Break up any large clump of rice with a fork before heating via any method.

Nutrition Facts

Here are the nutrition facts about Nando’s style spicy rice

• Calories per serving: 230
• Carbohydrate: 40g
• Protein: 5g
• Fat: 8g

Conclusion

My over obsession with Nando’s has always provoked me to try Nando’s dishes at home. My homemade version of Nando’s special spicy rice went very well. You can pair this recipe with steak or fish to add some extra flavor. I wholeheartedly recommend you to try this at home. I’m sure you would love its every single bite.

If you liked my recipe, do share it with your lovely friends, especially ones with Nando’s obsession.

Thanks!

Per your request, we’ve started making a lot of recipes for Blackstone Griddle. This one is for Perfect Chicken Wings cooked on a Blackstone griddle. You can cook almost anything on the Blackstone Griddle or any other outdoor griddle that is available in most markets, but there are limitations. You can still be creative and come up with new ideas—for example, smash burgers, eggs in a basket, and, of course, chicken wings.

Blackstone Griddle Perfect Chicken Wings

Oh. Chicken wings. Chicken wings might be my favorite food. But that is something I will continue to debate with myself. As a child, and a picky one at that, chicken wings were my favorite food. Wings are still my favorite food. Deep frying is my favorite way to cook wings. Deep frying chicken wings until crispy and crunchy on the outside is a great way to cook them.

Deep-fried wings are my favorite, but I don’t think they’re the best. Enter my Blackstone Griddle. The idea of baking wings on the flat-topped surface of the 36″ model seemed impossible to me when I bought it. They would not be submerged in cooking oil. Also, due to the thickness of the wings, it would take too much time to cook them.

I highly recommend that you use this Hennessy Chicken Wings Sauce in combination with these chicken wings. 

Tips for Perfect Blackstone Griddle Chicken Wings

Use paper towels to dry the chicken wings. This will ensure a crisp crust while you cook the chicken wings.

Duck fat spray – Although it is unnecessary to use duck fat spray, it can be quite expensive ($7.9 at my local store is where I found it the most affordable). Coconut oil spray could be used, although I haven’t tried it. Duck fat spray is my favorite because it helps in crisping the skin while the chicken wings cook. It also works great with these griddled chicken thighs. 

Also, duck fat sticks to the meat better than any other fat. Coconut oil can also be used for high-heat cooking but has lower smoke points. The spray will help your rub/seasoning stick to the meat’s skin. The spray will also help to draw out moisture if the rub/seasoning is salty. This will result in crisp, crispy skin.

Baking powder – This trick was taught to me when I tried grilling chicken wings. Baking powder — While I am not a scientist, there is something about it: if you apply it to the wings, it can help with crispy skin. It does the trick, even though I don’t know how. After rubbing the wings with paper towels, I prefer to transfer them to a bowl. I will spray the wings with duck fat spray and mix the wings up with a large spoon.

Next, I will add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the chicken wings. Although it is messy, it makes everything more cohesive. A general rule of thumb that can be adjusted would be to use about one tablespoon of baking powder for every 3 lbs—of chicken wings.

Here’s a quick summary of all the above:

• Use a paper towel to dry the chicken wings.
• Spray with duck fat or coconut oil.
• Mix your favorite rub/seasonings and baking powder into the wings.
• — Let ’em rest ( optional)

Tools you’ll need include: Basting cover, meat thermometer, paper towels, and Spatula/tongs — you choose; I use a griddle spatula for wings for quick flipping/transitioning.

Ingredients for Griddling Chicken Wings:

• 2–3 lbs chicken wings, separated into flats and drumettes, patted dry

• Duck fat spray (or substitute: avocado or canola spray)

• 1 Tbsp baking powder

• Seasoning/rub (about 1.5–2 Tbsp total):

  • Kosher salt

  • Black pepper

  • Garlic powder

  • Onion powder

  • Adobo seasoning

• Neutral oil for griddle (peanut, canola, or olive oil)

For serving:

• Your favorite wing sauce (Buffalo, BBQ, garlic parmesan, etc.)

How to Cook Chicken Wings on the Blackstone Griddle

1. Prep the Wings:
   Pat wings dry with paper towels (this is key for crispy skin). Place wings in a large bowl.

2. Season:
   Generously season the wings with your seasoning blend—salt, pepper, garlic powder, onion powder, and adobo.
   Spray wings all over with duck fat spray and toss to coat.

3. Add Baking Powder:
   Sprinkle about 1 tablespoon of baking powder over the wings and mix well (use your hands or a spoon). The baking powder helps crisp up the skin.

4. Preheat the Griddle:
   Heat your Blackstone griddle on high for a few minutes. Add a thin layer of neutral oil (peanut oil is ideal for high heat and flavor, but canola or olive oil work too). Let the oil shimmer.

5. Griddle the Wings:
   Lay the wings out in a single layer, making sure each piece is in contact with the hot griddle and oil.
   Let them sear undisturbed for 3–4 minutes to get that initial crisp.

6. Flip and Bas(e):
   Flip the wings, then after another 2–3 minutes, reduce the heat to medium/medium-low and cover the wings with a large basting dome/cover. This traps heat and helps the meat cook through evenly. Steam will soften the skin a bit, but we’ll crisp it up again at the end.

7. Rotate and Finish Cooking:
   Every 3–4 minutes, remove the cover, give the wings a quick toss/flip, then cover again.
   Keep this cycle going for about 18–22 minutes total, or until the wings register 165°F (74°C) at the thickest part. For extra tender, “fall-off-the-bone” wings, take them up to 170–175°F (77–80°C).

8. Final Sear:
   Remove the dome, crank the heat back up to high, and give the wings a final sear—turning every 15–25 seconds for about 2 minutes. This gives you the best crispy finish.

9. Sauce and Serve:
   Toss your hot wings in your favorite sauce right before serving. Serve immediately—these are best enjoyed fresh off the griddle!

Tips:

• Dry wings and baking powder are your keys to crispiness.

• Use an instant-read thermometer for perfect doneness.

• Don’t crowd the griddle—work in batches if needed.

• No Blackstone? A large cast iron skillet on the stove works, too.

If this delicious recipe for Blackstone griddle chicken wings has you salivating, why not share it? Pin the image below with a cheeky grin, and let’s wing it together by sharing the finger-licking excellence!

Is it possible to cook chicken wings on a griddle?

Yes, it is. Not only possible, but these might be the best chicken wings you’ve ever tried. Preparation is the key. If you’re going to give griddle wings another try, you need to be aware of some culinary tips and tricks.

My favorite wing sauce is a tie between melted Butter’n’Franks Red hot sauce and mango habanero. However, you can make it as spicy or mild as you like. Have fun.

How do griddle-cooked wings stack up to deep-fried wings, you ask? Deep-fried wings are my favorite. They are my favorite. Cooking wings on a griddle is a lot of fun. It is easier to fry wings in oil because they are submerged in oil. However, cooking wings on a griddle gives them a unique flavor.

Notes

Some people have claimed to have used an aluminum foil pan and filled it with oil. They then fried the wings on a griddle. This method has never been tried. I have a deep fryer at home, which I use for deep frying. This is something I might try out for fun. This method does not leave behind an oily smell in your home. It can last until the cows return home. Not to sound like a Blackstone Products sycophant, even though I know that I do at times. They have two griddle models with a deep fryer attached. If you want to deep fry wings outside, I don’t own one.

You can also brine your chicken wings before cooking them on your griddle; just pat them dry using a towel and leave them to dry a bit. Don’t rinse them. Here’s the recipe for the best chicken wings brine. 

Bottom line: Cooking chicken wings on a griddle may sound like a lot, but it isn’t. These are the subjective, personal steps I use to accomplish the task. These are much easier than I thought. I would love to hear your feedback on this method.