Smoked Honey Glazed Spicy Chicken on the Mini

Discussion in 'Poultry' started by disco, May 29, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    She Who Must Be Obeyed buys boneless, skinless chicken thighs. The bad part is bone and skin equal flavour. The good part is she is trying to keep me healthy which means she still wants me around after 40 years.

    So, it was my job to cook them. I surfed the web for inspiration and found a recipe for Honey Spiced Glazed Chicken by a blogger, Nutmeg Nanny. Her version is done in the broiler but I thought the flavours and glazing would be perfect with the combination of direct and ambient heat in the mini. So, I set to adjusting her recipe and techniques to the mini.

    I started off with just under a pound of boneless skinless chicken thighs.

    I mixed together:

    8 ml (1 1/2 teaspoon) paprika

    8 ml (1 1/2 teaspoon) garlic powder

    3 ml (3/4 teaspoon) kosher salt

    3 ml (3/4 teaspoon) fresh ground pepper

    2 ml (1/2 teaspoon) chili powder


    I used the mixture as a rub and did both sides of the thighs.



    I put some apple chunks under 1/2 burnt coals from a previous cook. I have been doing this for all my smokes in the mini. I find it cuts back on the heavy smoke at the beginning of a cook. Then I put 3/4 of a chimney of lit coals on top of them and let the mini get up to between 375 and 400 F. Make sure you don't use any kind of heat deflector. You want the direct radiant heat from the coals.


    While the mini was getting up to temperature, I mixed together:

    75 ml (1/3 cup) honey

    25 ml (1 1/2 tablespoon) cider vinegar

    3 ml (3/4 teaspoon) Sriracha Sauce


    I put the thighs on the mini and slathered both sides in sauce.

    After 8 minutes, I slathered both sides of the chicken and turned it.

    I did this two more times so the chicken had been in the mini for 24 minutes.

    I gave it one more slathering and turning and left it in the mini for 10 more minutes.





    Made sure the internal temperature was over 165 F and pulled it off the mini. I covered it with foil and let it sit 10 minutes.


    We served it with rice and the MIssus' excellent creamy coleslaw.


    The Verdict

    These were terrific! No crispy skin but a nice sticky coating that had some smooth heat from the Sriracha, tart from the vinegar and sweet from the honey. I won't even whine anymore when She Who Must Be Obeyed brings home boneless, skinless thighs!

    Disco
     
  2. fwismoker

    fwismoker Master of the Pit

    Looks great disco!  I love thighs skinless or not.  

    That's basically how I'd do them If I used the mini...directly over the coals  
     
    Last edited: May 29, 2015
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. They were very tasty and the direct heat gave them a nice colour.

    Disco
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thank you, Sir!
     
  6. Nice job Disco, Love the color I bet they were great   [​IMG]

    Gary
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Chicken Disco! Nice smoke!

    POINTS!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Gary!
     
  9. bryce

    bryce Smoking Fanatic

    Yum, I love thighs. Nice recipe and pictures.

    I haven't figured out how to nail crispy skin so I usually just toss it after they're smoked anyhow. Mastering boneless, skinless smoking adds another dimension to this hobby.

    Good job Disco.

    Bryce
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case! It is my first successful smoke of boneless, skinless thighs.
    Thanks for the kind words, Bryce. Have you tried throwing the chicken on a high heat grill just before it's cooked to crisp the skin? Works for me.
     
  11. fwismoker

    fwismoker Master of the Pit

    Disco you're gonna find you'll have a bunch more successful cooks using direct heat than indirect..... even cooks when you're using a holy diffuser you're getting direct heat.    The closest I have to indirect heat is banking charcoal but even then the meat see's the heat.      ....again nice cook!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. I know it is direct even with the holes but it is a lot less radiant heat and more ambient with the deflector. For example, I use the deflector when slow smoking a butt for pulled pork but don't when I am cooking a pork loin at higher heat.
     
  13. fwismoker

    fwismoker Master of the Pit

    Disco did you see my post hanging chicken in the mini?  It's a good direct heat cook in it....worked surprisingly well
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Disco, very nice lookin chicken ! 🍻
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Fantastic from my house, Disco!![​IMG]-----------------[​IMG]

    Even if it is Healthy!![​IMG]

    SWMBO is taking real good care of her Honey!![​IMG][​IMG]

    Bear
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very nice meal disco b

    [​IMG]
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hoooray for Mrs. Disco , for keeping you Healthy [​IMG]  .

    Nice post and technique , easy to understand .

    Thanks for the Recipe . [​IMG].
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    No, I'll have to look it up.
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin. It is tasty.
    HAR! Thanks, Bear. She does spoil me rotten.
    Thanks for the point. If I do it, it has to be easy.
     
    oldschoolbbq likes this.
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, Brian.
     

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