Jul 14 2026
Restaurants›Cypress Social›Smoked Chicken Recipe

Smoked Chicken Recipe

Inspired by Cypress Social
Time3h
Serves4

Pecan Wood Smoked Half Bird, Apricot Poblano Glaze, Butter & Cream Whipped Potatoes, Grilled Asparagus (GF)

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Chicken

    Season the halved chicken with salt and pepper. Let it marinate for at least 30 minutes.

  2. 2

    Prepare the Glaze

    In a small saucepan, combine apricot jam and diced poblano pepper over medium heat. Stir until the jam melts and the mixture is well combined. Set aside.

  3. 3

    Prepare the Potatoes

    Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to pot.

  4. 4

    Whip the Potatoes

    Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Grilling and Serving

  1. 5

    Smoke the Chicken

    Soak the pecan wood chips in water for 30 minutes. Preheat the smoker to 225°F (107°C). Place the chicken in the smoker and add the wood chips. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). Brush the apricot poblano glaze on the chicken during the last 30 minutes of smoking.

  2. 6

    Grill the Asparagus

    Toss the asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

  3. 7

    Serve

    Slice the smoked chicken and serve alongside whipped potatoes and grilled asparagus.

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