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Soy Ginger Smoked Chicken

chef.tim.lee's picture
Ingredients
  Roasting chickens 8 Pound (Two 4 Pound Pieces)
  Black pepper To Taste
  Salt To Taste
  Thin ginger slices 12
  Beer 75 Milliliter (At Room Temperature, Use As Required)
  Vegetable oil 1 Cup (16 tbs)
  Sesame oil 2 Tablespoon (Oriental)
  Seasoned rice vinegar 1⁄3 Cup (5.33 tbs) (Sweet)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Dijon mustard 2 Tablespoon
  Grated ginger 1 Tablespoon, or minced
  Crushed red pepper flakes 1 Teaspoon
Directions

Soak 4 wood chunks or several handfuls of chips in water; drain.
Prepare Soy-Ginger Baste and Dressing. Whisk together all ingredients in a small bowl until blended.
Rinse chickens; pat dry with paper towels.
Season with salt and pepper.
Place 5 to 6 slices of ginger in cavity of each chicken.
Tuck wings under back and tie legs together with cotton string.
Brush Soy-Ginger Baste & Dressing on each chicken.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour equal amounts of hot tap water and beer into the drip pan until pan is half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place chicken, breast side up on grid, directly above drip pan.
Smoke-cook chicken, on a covered grill, 1 1/2 to 2 hours until a meat thermometer inserted in the thigh registers 175° to 180°F or until the joints move easily and juices run clear when chicken is pierced.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of the fire after 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
At the same time, baste with more Soy-Ginger Baste & Dressing.
Add more soaked chips every 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Smoking
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
155 Minutes
Servings: 
4

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