Hoisin-Honey Smoked Roasted Chicken

  1. Combine in a big bowl light soy sauce, spiced coconut vinegar, fish sauce, Sprite, green onion, garlic, ginger, black pepper, 5-spice powder, bay leaves, half of hoisin sauce and raw honey. Mix well then add the chicken pieces.
  2. Marinate for 2 hours or overnight in a sealable plastic bag and place in a plastic container to avoid spillage in the refrigerator.
  3. If soaked overnight, before leaving for work, remove the chicken from the marinade, drain chicken pieces in a colander and keep on a clean plastic sealable bag and refrigerate. Discard marinade to avoid cross-contamination.
  4. Soak the skewers for half hour together with the wood chips before assembling the chicken.
  5. Preheat the oven at 350 degrees fahrenheit.
  6. When skewers are ready, drain all in a colander. Thread the chicken into the skewers lengthwise, two strips per skewer. Lay down on a cookie cooling rack or steel rack over a lined cookie pan with parchment paper or place directly over parchment paper.
  7. Combine the two loaf pans and place the wood chips. Place the pans on the oven floor.
  8. Roast for 15 minutes on each side or when meat thermometer inserted reads 165 degrees fahrenheit, the chicken is done.

soy sauce, coconut vinegar, nubuedbc, sprite, green onions, garlic, ginger, ground black pepper, bay leaves, hoisin sauce, honey, chicken thighs, skewers, aluminum, stovetop smoke wood chips, cooling rack

Taken from food52.com/recipes/65393-hoisin-honey-smoked-roasted-chicken (may not work)

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