Smoked Chicken Rolls bring a fresh sense of celebration to holiday hosting, blending comfort and creativity in a way that feels right at home on your Summerset grill. Crafted by Chef Johan Magnusson of Big Swede BBQ, this recipe reimagines one of his longtime favorites—sushi—through a heartier, more indulgent lens. Instead of rice and raw fish, these rolls layer seasoned chicken with a savory filling, gentle smoke, and a glossy finish, creating a meaty take on a classic idea. The result is a dish that feels both familiar and bold, offering that same satisfying “roll and slice” moment sushi lovers appreciate, but with flavors built for the grill.
Holiday gatherings often call for something that stands out without demanding constant attention, and these Smoked Chicken Rolls fit that rhythm beautifully. The chicken stays tender as it absorbs slow, aromatic smoke, allowing the filling to settle into every layer. When sliced, each piece reveals a striking swirl of color and texture—something you’ll be proud to present as guests mingle, sip, and settle in. While the technique is approachable, the finished dish carries a sense of craftsmanship that makes it feel worthy of a seasonal spread.
This recipe shines during winter gatherings because it’s equal parts comforting, playful, and satisfying. The rolls offer a mix of smoky depth, bright herbs, and subtle sweetness, giving every bite dimension without overwhelming the palate. Whether grilled for a family dinner or shared at a festive open house, Smoked Chicken Rolls bring warmth and style to the table while offering a fun nod to sushi’s structure—only richer, smokier, and unmistakably Summerset.
For more food inspiration, please follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on his social media platforms and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.
Smoked Chicken Rolls Ingredients
- Skinless Chicken breast
- Whole chickens
- Your favorite chicken BBQ rub
- Butter – tons of butter
- RM Transglutaminase – I use Moo Gloo
- Dipping sauce – 1/3 BBQ Sauce 1/3 Honey 1/3 Apple juice
Smoked Chicken Rolls Directions
- Start by trimming the chicken breasts so that they are similar in size. Sprinkle richly on the sides, and you will connect with each other with Meat Glue. Place the chicken breasts opposite each other so the thin end of one breast connects with the wider end of the other. Roll them in plastic wrap to get a nice log shape, and refrigerate for at least 8 hours. That is enough time for the meat glue to connect the tissues.
- Carefully tear the skin from the whole chicken and trim it so it fits snugly around the chicken breast roll. Sprinkle your favorite chicken rub on the chicken roll, then sprinkle the back side of the skin with more meat glue. Wrap the skin around the chicken roll and put it back in the refrigerator for another 8 hours or so. When done, inject the breast with some brine and sprinkle outside of the skin. You are now ready to start cooking.
- Place the rolls in an aluminum pan on a bed of butter. Think 8 tablespoons of butter per roll. Cover the pan with foil and place it in the smoker on indirect heat at 400 degrees Fahrenheit. Cook covered for about 45 minutes. After 45 minutes, open the pan and turn the rolls. Cover again with foil and cook for another 30-45 minutes. In order to get some smoke into your rolls, uncover the pan and smoke the chicken rolls for another 20 minutes at the same temperature. I use a light wood like apple or pecan.
- When the chicken rolls are at the right temperature, prepare your dipping sauce. I use 1/3 BBQ sauce, 1/3 Honey, and 1/3 Apple Juice. Dip the rolls in dipping sauce. Put them back on the smoker one last time to caramelize the sauce.
- When the rolls have a nice orange shine, take them off the smoker, slice, and serve.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com