How to Quickly and Easily Smoke Chicken on Your Stovetop

Transform rotisserie chicken with this genius DIY stovetop smoker

Photo: Kevin Miyazaki

Jimmy Dean bibimbap. Spaghetti—in lieu of translucent sweet potato noodles—tossed with sesame oil and vegetables. These were some of the go-to family meals of Ann Taylor Pittman’s childhood, the result of her Korean mother blending the flavors she loved with what was available at their Mississippi grocery store. “Cooks everywhere, and certainly in the South, have always found clever ways to use the ingredients to which they have access to capture the flavors they’ve experienced elsewhere,” says the James Beard Award–winning food writer and co-author of The Global Pantry Cookbook. The newly released cookbook’s Smoked Chicken Sandwich caught our eye not only because we were reminded that the Alabama White Sauce drizzled on top wouldn’t be possible without Worcestershire (a flavor from nineteenth-century England), but also because the DIY stovetop smoking rig is pure genius. When we tried the technique, we were blown away by the smoky results in just six minutes. “I’ve smoked (uncooked) grits and rye flour, fish, vegetables, salt, cream cheese, you name it,” Pittman says. “It’s a fantastic way to crank up the flavor.” 

photo: Kevin Miyazaki
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  • Smoked Chicken Sandwich with Alabama White Sauce (Yield: 4 servings)

    • ½ cup mayonnaise, preferably Duke’s

    • 2 tbsp. white vinegar

    • 1 tsp. fresh ground black pepper

    • ½ tsp. kosher salt

    • ½ tsp. garlic powder

    • ½ tsp. Worcestershire sauce

    • ½ tsp. Tabasco or other hot sauce

    • 1 small, warm rotisserie chicken

    • 4 large hamburger buns

    • 2 leaves iceberg lettuce

  • Also grab…

    • 11x17 aluminum pan

    • ¼ cup of your favorite smoking wood chips

    • Non-stick cooking spray


  1. Whisk together mayonnaise, vinegar, pepper, salt, garlic powder, Worcestershire, and Tabasco in a small bowl and place in the fridge to chill for 15 minutes. Pull rotisserie chicken, discarding skin and bones. On one end of an 11×17 aluminum pan, use a knife to carefully poke several holes in the bottom of the pan. Put dry wood chips over the holes. Coat the other end of the pan with a bit of non-stick cooking spray. Place shredded rotisserie chicken over the sprayed area. Seal the pan with aluminum foil and place the pan on the stovetop so the end with the holes is over the burner or flame (the chicken should not be over the burner). Turn on burner to medium heat and cook for 4 minutes. Turn off heat and allow chicken to smoke for an additional 2 minutes. Turn on vent fan, and carefully pull back foil to release the smoke. Remove chicken to a serving plate, and discard wood chips into a bowl of water. Save the smoker for another use. Serve chicken on hamburger buns with iceberg lettuce and Alabama White Sauce.

Recipe reprinted with permission from The Global Pantry Cookbook.



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