In Jeff's newsletter this week he posted a recipe for Mango Habanero smoked chicken. It sounded so good, but I couldn't find any habaneros or a ripe mango. So I had to improvise. These thighs were brined for 2 hours in a mixture of Goya Mango nectar and salt. Out of the brine I put some of Jeff's rub under the skin.
Here's where I had to improvise. I added some mango nectar to Jeff's sauce, but then added a couple of Thai chilli peppers instead of the habanero. In keeping with the Thai theme, I also added a squeeze of lime juice.
Onto the mini!
They smoked at 225 for about 2 1/2 hours over pecan and apple. At that point, the IT of the largest thigh was 160 degrees. Then they were taken off the smoker, and onto the grlll and brushed with some of the sauce.
Meanwhile, I chopped up some cauliflower, potatoes, garlic & onion and tossed them with some oil, fresh thyme and rosemary. They went in to the oven to roast at 425 degrees.
Just waiting for everything to finish up. I can't wait to taste the chicken, it smells amazing!
Here's where I had to improvise. I added some mango nectar to Jeff's sauce, but then added a couple of Thai chilli peppers instead of the habanero. In keeping with the Thai theme, I also added a squeeze of lime juice.
Onto the mini!
They smoked at 225 for about 2 1/2 hours over pecan and apple. At that point, the IT of the largest thigh was 160 degrees. Then they were taken off the smoker, and onto the grlll and brushed with some of the sauce.
Meanwhile, I chopped up some cauliflower, potatoes, garlic & onion and tossed them with some oil, fresh thyme and rosemary. They went in to the oven to roast at 425 degrees.
Just waiting for everything to finish up. I can't wait to taste the chicken, it smells amazing!
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