How to make Smoked Chicken with Hatch Chili and Agave Butter
It's hatch chile season I wanted to do something a little different with them so I decided to make a sweet and spicy butter to brush over smoked chicken. It came pretty darn good if you ask me..
Enjoy!
Ingredients
| Chicken | 1 , split up | |
| Salt | To Taste | |
| Fresh cracked pepper | To Taste | |
| Hatch chili peppers | 4 , grilled and charred (Stick it in plastic bag to ease skin removal) | |
| Lemon juice | 1/2 (Adjust as required) | |
| Unsalted butter stick | 2 (room temperature) | |
| Agave nectar | 1 Tablespoon | |
| Kosher salt | To Taste |
Directions
GETTING READY
Maintain the temperature of Grill dome at 225 using Apple wood.
MAKING
Split up one chicken and Place it on the grill cover it, and cook the chicken for it for almost an an hour before opening it to coat with butter.
Grill the hatch chili peppers , when they are slightly charred, remove them off the grill and place it in a plastic bag to ease removal of the skin
Remove the Skin and seeds off the chilies and chop them roughly, put them in a blender and add some lime juice. Blend the chilies into a smooth paste
In a bowl, take 2 softened butter sticks (unsalted) add agave nectar to it and mix it well. Add Kosher salt to taste.
Add the chili paste to the butter mix, check the seasoning.
After an hour, the chicken is at a 135 degree temperature, brush and coat the chicken generously with the chili agave butter.
Coat the chicken with the butter every 15-20 mins
Remove the chicken when the temperature reaches 165
SERVING
Slice up the juicy chicken and serve it hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 411Calories from Fat 291
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 164 mg6.83%
Total Carbohydrates 2 g0.7%
Dietary Fiber %
Sugars 1 g
Protein 27 g54%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
