The flavor combination of sweet and smoky is hard
to beat. Here, the chicken pieces are rubbed with a buttery honey mixture, then slowly smoked to succulent, juicy taste and texture.
But as good as the smoked chicken is on its own, a
thick, syrupy sweet sauce finishes it in
deliciously rich style.
Tip: For an
easy way to cut the bird into four pieces, first remove the backbone: Lay the
chicken breast-side-down on a cutting board. Use kitchen shears to cut along
each side of the backbone and remove it. Cut through the breastbone to halve
the bird. For each half, cut through the skin between the top of the thigh and
the bottom of the breast to separate it into a breast-wing and whole
leg portions:
|
Cut Along 1 Side of the Backbone |
|
Cut through the Breast Bone |
|
Cut the Bird into 4 Pieces |
Serves 4
Ingredients
- 1 tbsp unsalted butter
- 1/3 cup honey
- 1 tsp fresh lemon juice
- sea salt
- freshly ground black pepper
- 1 whole fryer chicken (2-1/2 to 3 lbs), cut into 4 pieces
(breasts-wings / drumsticks-thighs)
- 1 tbsp olive oil
- 1 small garlic clove, finely chopped
- 1/2 cup rice vinegar
- 1/3 cup sugar
- 2 tbsp ketchup
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tsp cornstarch
Preparation
- Warm the butter gently in a small pan until melted.
Remove from the heat and add the honey and lemon juice, stirring until
completely combined. Season with salt and pepper.
- Loosen the skin all over the chicken pieces and rub
most of the honey mixture beneath it. Rub the remainder on the outside. Place
on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room
temperature 30 minutes before smoking.
|
Honey Mixture |
|
Marinated Chicken |
- Heat a small saucepan over medium
heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar,
sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to
dissolve the sugar.
- Bring to a simmer and cook 3 minutes.
Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly
thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready
to use.
|
Garlic in Oil |
|
Vinegar Mixture Beginning to Cook |
|
Cornstarch Added |
|
Thickened Chile Sauce |
|
Sweet Chile Sauce |
- Prepare a smoker or light a grill for
off-heat cooking at medium heat, about 350° F. (If you’re using a charcoal
grill, it’s okay for the temperature to fluctuate from 375° to 325° during smoking.)
- When the smoker/grill is ready, smoke the
chicken, turning every 15-20 minutes for about 1-1/4 hours total.
- Baste the chicken with the chile sauce a few times
during the last 10 minutes of smoking. Transfer to a platter and let rest 5
minutes.
|
Chicken Beginning to Smoke |
|
Chicken Halfway Through |
|
Smoked Chicken with Chile Sauce |
Serve hot, passing
any remaining sauce at the table.
|
Honey-Smoked Chicken with Sweet Chile Sauce |
No comments:
Post a Comment