Smoked Chicken with Harry's Habanero Binder
Sam RobertsonSmoked Chicken w/ Smokey Serrano Binder
4
30 minutes
4 hours
One of the most delicious but simple recipes you can make. All you need is a little patience and some Boulder Hot Sauce. This meal is great because you can make this chicken with any sides you'd like. Then, once you've devoured the chicken, you can save the bones to make a stock or broth with that delicious smokey flavor. Pickled Red Onions offer a delicious crunch and an acidic element to help balance out the smokey chicken and rich pan sauce.
Ingredients
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1 Whole Chicken
Your favorite bbq spice rub
2 Tbsp Smokey Serrano
4 Tbsp Yellow Mustard
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2 Red Onions
2 Fresno Peppers
2 Cups White Vinegar
2 Cups Water
⅓ Cup Cane Sugar
2 Tbsp Salt
1 Tsp Whole Peppercorns
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1 Shallot
1 Cup Red Wine
Directions
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Optionally, Spatchcock the chicken. This is done by using kitchen shears or a knife to remove the backbone and flatten out the chicken.
In a bowl, mix together yellow mustard and Harry’s Habanero as your binder. Using a paintbrush or your hands, spread this binder onto every inch of the chicken. Next, cover the entire chicken in your spice rub, noticing the binder allows it to stick very easily.
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Start your smoker and get it up to 225°F. Place the Chicken into the smoker on a wire rack with a sheet tray underneath. This sheet tray will collect all the delicious drippings during the cook.
After 2 hours, probe the chicken and check its temperature in the thickest part of the breast. We’re looking for about 115°F. Rotate the chicken and continue cooking.
After another hour, check the temperature again in the thickets part of the breast. Once it reaches about 150°F its time to start the sauce. Continue checking the temperature every 15-30mins and pull the chicken off the smoker at 165°F
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Julienne onions to your desired thickness. Slice the fresno peppers and put both in a large bowl with the peppercorns.
In a small pot, combine vinegar, water, salt, and sugar. Heat until it starts to steam.
Pour the contents of the pot over the onions and peppers and let cool.
Transfer all the onions and peppers into a jar and fill the remaining space with pickling liquid left in the bowl. Store in the fridge. Save 1 cup of cooled pickling liquid for pan sauce.
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In a saucepan, put the chicken drippings you saved on the sheet tray in the smoker. Heat over medium heat.
Finely dice a shallot and add to the pan. Cook 1-2 minutes until fragrant. Add 1 Cup of Red Wine and cook off alcohol and thicken up slightly, 3-5 mins. Add 1 cup of pickling liquid and cook down to desired thickness, 5-10 minutes.
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Slice up that chicken. You should be able to simply rip the legs and wings off with your hands, and slice the breast with a knife. Serve alongside a side of your choice, I chose simple white rice to let the chicken and pan sauce shine. Add a small handful of pickled onions on top of your plate and drizzle your pan sauce all over.
Enjoy!