Smoked Chicken Recipe

Smoked Chicken Recipe

Try this amazing smoked chicken recipe with lime bean puree, and truffle foam.

I loved smoked meats, it is one technique to insure lots of flavor.  I typically use my big green egg to smoke in because of the ease of use and consistency. Smoking though, does take a little bit of babying so you do need a bit of time.  One of the only other drawbacks of smoking is if your heat is too hot your meat will cook too fast and dry out.

It will also taste harsh from too much smoke and possibly bitter. This recipe for smoked chicken doesn't have the barbecue flavor you would think of but taken more in a modern approach.  I had these amazing wild mushrooms, lions mane (which I've never seen before), chanterelles, and really meaty lobster mushrooms. 

I marinated the chicken with chimichurri which had a great contrast of vinegar, herbs, garlic, and chili flakes.  If you liked smoked chicken you can check out this smoked chicken thigh recipe here . Then smoked it for about 3 1/2 hours.  The meat turns out really moist and juicy.  I served it with this wonder fresh lima bean puree and the wild mushrooms.  Topped it off with a little truffle mushroom foam.  Here is the smoked chicken recipe, I hope you enjoy it

Smoked Chicken with Lima Bean Puree, Chanterelle, and Truffle Foam



  • 2 whole chickens
  • 2 carrots (chopped)
  • 2 lemons (quartered)
  • 2 shallots (quartered)
  • 4 garlic cloves
  • 1 cup chimichurri ((didn't use dill just change parsley and oregano to 1/2 cup each))
  • salt (and pepper)
  • 1 bag charcoal with wood chips ((hickory, apple, cherry))

Lima Bean Puree

  • 10 oz fresh lima beans
  • 1 cup water
  • 2 tbsp butter
  • 1 tbsp mascarpone
  • 2 tbsp creme fraiche
  • 1 tbsp basil
  • 1 tbsp mint
  • salt (and pepper)

Mushroom Stock

  • 6 oz dried shiitake mushrooms
  • 2 oz cremini mushrooms
  • 4 oz mushroom scraps (from lobster mushrooms, chanterelle, and any other you haves)
  • 1 shallot
  • 1 carrot
  • 3 garlic cloves
  • 6 cup water

Mushroom Foam

  • 1 1/2 cup mushroom stock
  • 1 tbsp truffle oil
  • 3 tbsp butter
  • salt (and pepper)

Chanterelle and Lobster Mushroom

  • 4 oz chanterelle mushrooms (cleaned)
  • 4 oz lobster mushrooms (cleaned)
  • 4 oz cremini mushrooms (cleaned)
  • 2 oz Lion's mane mushrooms
  • 3 shallots (peeled and quartered)
  • 3 garlic cloves (minced)
  • 1/2 cup lima beans (blanched)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup mushroom stock
  • 1 tbsp chopped basil

For the Chicken

  1. Marinate the chicken with the chimichurri for at least an hour if possible.  Get your charcoal going for your smoker or wood if you're using all wood. 

    You want to have the temperature around 200-225 for this recipe.  Soak your wood chips if you prefer (sometimes I don't and just use them as is). Stuff both chickens with all the vegetables and lemons. 

    Season both sides of the birds with salt and pepper.  Place each on an aluminum foil and place into the smoker.  Add 2 handfuls of wood chips to the coals. The coals I use also have mesquite inside of the coals so you can get away with not feeding the wood chips every 20 minutes. 

    Let it smoke for about 50 minutes and then add a little more coals and more wood chips.  Repeat the process 2 or 3 more times until the chicken reads 165 degrees inside the thighs.  Take out and let it rest for at least  25 minutes.  The chicken will continue to cook.

For the Mushrooms

  1. Clean mushrooms one at a time by submerging them in bowl of cold water.  They mushrooms will float to the top, scoop them out with your hands and place into a salad spinner. 

    Spin dry the mushrooms and lay flat on a sheet pan lined with a towel.  Continue with the other mushrooms if really dirty.  Trim the stems and set aside for the stock.  Set the mushrooms aside until ready to cook

    Meanwhile get your mushroom stock going.

    Add all of the ingredients to a pot and bring to a boil.  Turn down to a simmer.  You start off with 6 to 7 cups of water and you want to reduce it down until it taste like mushrooms and not water, approximately 2 cups.  Season lightly with salt and set aside

For the Lima Bean Puree

  1. In a small pot add water, butter, salt, and fresh lima beans.  Bring to a boil, turn down to a simmer and cover with a lid.  Cook for about 6 to 8 minutes until the beans are completely tender. 

    Drain off the liquid but reserve it.  Place the beans inside a food processor along with the mint, basil, and mascarpone.  Puree for 1 minute.  Then add the creme fraiche and puree.  While the food processor is on add a little of the blanching liquid to the puree to create the right consistency (think creamy mashed potatoes)  Season with salt and pepper and set aside.

For the Foam

  1. Combine 1 1/2 cup warm stock with butter and truffle oil in a tall skinny container. Season with salt if need be. Test the foam with a hand immersion blender.

    Blend just the top of the liquid, tilting the container slightly.  The broth should start to foam. Once it foams up a lot set aside.

To Finish

  1. In a small pot add butter, oil, shallots, and mushrooms. Sauté for 8 minutes then add the garlic. Cook for another 2 minutes and then add the 1/2 cup of mushroom stock.  Cook the mushroom until almost all the liquid is gone and the mushrooms are tender. 

    Season with salt, pepper, and basil.  Then place a spoonful of mushrooms on the plate.  Next to it add a little bit of lima bean puree.  Then add a thick slice of chicken.  Finish by blending the foam again and scooping out the foam.  Garnish with rosemary flowers and serve!Smoked Chicken with Lima bean puree

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