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Warm Up the Smoker
Preheat your smoker to its highest setting using applewood pellets. This helps achieve perfectly crispy chicken skin while adding a hint of smoky sweetness.
Prepare the Chicken
Pat the chicken dry and place it on a cooling rack. Generously season it with your favorite chicken rub to enhance the flavor.
Make the Sauce
In a bowl, mix together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes. Stir until well combined, then set aside to use once the chicken is fully smoked.
Chop Green Onions
Finely chop the green onions and set them aside. They’ll be used as a fresh, flavorful garnish for the chicken.
Add Chicken to the Smoker
Place the chicken on the smoker, ensuring there’s enough space between each piece to allow them to absorb the smoky flavor evenly.
Remove the Chicken
Once the chicken reaches an internal temperature of 165°F, take it off the heat and set it aside.
Reduce Sauce to Glaze
Pour the sauce into a frying pan and cook over medium-high heat for about 8 minutes, stirring occasionally, until it thickens into a rich glaze.
Add Chicken to Glaze
Place the chicken into the pan with the glaze and toss until each piece is thoroughly coated in the rich, flavorful sauce.
Plate and Garnish
Arrange the glazed chicken on a serving plate and sprinkle the chopped green onions on top for a fresh and vibrant finish.
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