Far-Eastern Smoked Chicken |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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With a smokey taste and crispy skin, it's a great dish with rice. I made this up, pretty much out of thin air, because I wanted to do something different with chicken. I was hoping there would be some leftovers. Nope. At least the crew liked it. ;) Ingredients:
1 roasting chickens, cut up or 1 use whole chicken |
4 tablespoons sesame oil |
2 cups soy sauce |
4 tablespoons mirin |
3 teaspoons ginger, chopped |
2 teaspoons garlic, chopped |
2 teaspoons hot chili oil |
3 green onions, chopped |
1 teaspoon cherry chips |
2 teaspoons turbinado sugar |
Directions:
1. Coat chicken with sesame oil. Set aside.
2. Mix next 6 ingredients in a ziploc bag, add chicken. Refrigerate for 3 hours or overnight.
3. Put wood chips in bottom pan of smoker.
4. Remove meat from marinade, place on rack in smoker. Let sit for 30 minutes to dry. Cover and smoke according to manufacturer's recommendations.
5. While meat is cooking, put all marinade ingredients in a saucepan, add the brown sugar.
6. Bring to a boil and reduce by 1/4 for saucing or 1/2 to baste.
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