In Partnership with the Southern Weekend

Polish Sausage and Smoked Chicken Recipe From Dickey’s BBQ

The folks from Dickey's BBQ came by the studio to share this recipe.


  • 5 links Kielbasa Sausage found at most grocery stores
  • Chicken Breast
  • Italian Dressing


Smoke sausage links at 275 degrees for 20 minutes and verify internal temperature of 145 degrees. Slice and serve with your favorite sides (Goes well with Cole Slaw & Mac and Cheese)

Marinade chicken breasts in Italian dressing for 4-8 hours.

Hickory smoke marinated chicken breast for approximately 1 hour at 275 degrees. (Flip chicken breasts over after 30 minutes.) After they have smoked for 1 hour, verify internal temperature is at 165 degrees. Remove from heat and serve sliced with Dickey’s Barbecue Sauce.

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