I haven't posted for a while due to my smoker catching fire several times. I have ordered a new smoker but it was back ordered and I won't get it until next week. I have gone 5 weeks without a large smoker. I have done some small smokes in my mini but it takes a bit longer to get up and running. During this time there was a loss in the family and my brother and his wife were in a bad accident. I just didn't have time to fire up the mini.
However, one must eat. I decided I could do an indirect cook on the Weber Genesis of one of my favourite chicken recipes enhanced by a honey drizzle.
I started by making a brine:
I made a flour dredge by mixing:
Take the thighs from the brine and put them on a plate. Don’t dry them or try and shake the excess liquid off. You want them damp.
One at a time, put a piece of chicken in the dredge with one hand. With the other hand, shovel the dredge over the thigh. Lift it out and put it on a rack. Repeat with each piece of chicken.
I used my gas grill with indirect heat preheated to 400 F. Of course, this could be done in a 400 F smoker or even an oven. Trust me, a smoker is best.
Cook for 30 to 40 minutes. The reason for the differing cooking times depends on the device you are using to cook. Some ovens and smokers have a lot of air movement that cook faster. Start checking at 30 minutes. You are looking for the flour to be set and starting to brown.
Brush the chicken with 25 ml (2 tablespoons) vegetable oil. Do NOT turn the chicken.
Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.
Take the chicken inside and drizzle 25 ml of honey over the chicken.
Let the chicken rest for 5 minutes and serve.
The Verdict
This makes a moist chicken with crisp skin and a great sweet hit. I love it!
Disco
However, one must eat. I decided I could do an indirect cook on the Weber Genesis of one of my favourite chicken recipes enhanced by a honey drizzle.
I started by making a brine:
- 750 ml (3 cups) water
- 25 ml (2 tablespoons) Sriracha (you can substitute 15 ml hot pepper sauce).
- 15 ml (1 tablespoon) sugar
- 15 ml (1 tablespoon) salt
I made a flour dredge by mixing:
- 175 ml (3/4 cup) flour
- 5 ml (1 tsp) your favourite barbecue rub (see Basic Barbecue Rub if you want to make your own).
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
Take the thighs from the brine and put them on a plate. Don’t dry them or try and shake the excess liquid off. You want them damp.
One at a time, put a piece of chicken in the dredge with one hand. With the other hand, shovel the dredge over the thigh. Lift it out and put it on a rack. Repeat with each piece of chicken.
I used my gas grill with indirect heat preheated to 400 F. Of course, this could be done in a 400 F smoker or even an oven. Trust me, a smoker is best.
Cook for 30 to 40 minutes. The reason for the differing cooking times depends on the device you are using to cook. Some ovens and smokers have a lot of air movement that cook faster. Start checking at 30 minutes. You are looking for the flour to be set and starting to brown.
Brush the chicken with 25 ml (2 tablespoons) vegetable oil. Do NOT turn the chicken.
Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.
Take the chicken inside and drizzle 25 ml of honey over the chicken.
Let the chicken rest for 5 minutes and serve.
The Verdict
This makes a moist chicken with crisp skin and a great sweet hit. I love it!
Disco
