Soy Ginger Smoked Chicken Recipe
Ingredients
| Wood chunks or chips for smoking | ||
| 2 roasting chickens (each 3 to 4 pounds) | ||
| Black pepper salt | 1 To taste | |
| 10 to 12 thin slices fresh ginger | ||
| Beer at room temperature | ||
| Vegetable oil | 1 Cup (16 tbs) (Soy-Ginger Baste and Dressing :) | |
| 2 tablespoons Oriental sesame oil | ||
| Seasoned rice vinegar | 1/3 Cup (16 tbs) (Soy-Ginger Baste and Dressing :) | |
| Soy sauce | 1/3 Cup (16 tbs) (Soy-Ginger Baste and Dressing :) | |
| Dijon Mustard | 2 Tablespoon (Soy-Ginger Baste and Dressing :) | |
| Minced ginger | 1 Tablespoon, grated (Soy-Ginger Baste and Dressing :) | |
| Red pepper flakes | 1 Teaspoon, crushed (Soy-Ginger Baste and Dressing :) | |
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.
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.
Chef
