Honey-Smoked Chicken With Sweet Chile Sauce

Submitted by Pamela Steed Hill

"The flavor combination of sweet and smoky is hard to beat. the chicken pieces are rubbed with a buttery honey mixture, then smoked slowly to succulent, juicy taste and texture. But as good as the smoked chicken is on its own, a rich, syrupy, sweet sauce to baste on at the end finishes it off in delicious style."

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon unsalted butter
• 1⁄3 cup honey
• 1 teaspoon fresh lemon juice
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 whole chicken, cut into 4 pieces (breasts-wings or drumsticks-thighs)
• 1 tablespoon olive oil
• 1 small garlic clove, finely chopped
• 1⁄2 cup rice vinegar
• 1⁄3 cup sugar
• 2 tablespoons ketchup
• 1 tablespoon sambal oelek (ground fresh chile paste)
• 1 teaspoon cornstarch

directions

1. Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
2. Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
3. Heat a small saucepan over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
4. Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
5. Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375° F. (If you’re using a charcoal grill, it’s okay for the temperature to fluctuate between 375° and 350° F as the coals cool.).
6. When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
7. Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
8. Serve hot, passing any remaining sauce at the table.