Since we dropped cable last summer, I've been getting my cooking show fix from PBS. America's Test Kitchen is a particular fave. This past weekend, the boy and I took advantage of the warm, sunny weather <insert jealously here> and tried their smoking technique. It makes awesomely juicy chicken like you wouldn't believe. Here's our take.
What You'll Need:
1.5 pounds skinless chicken pieces
4 tablespoons dijon mustard
4 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 cloves garlic
Teaspoon hot sauce
What to Do:
Mix the last 6 ingredients together in a bowl for a BBQ-inspired marinade. Pour over chicken and let sit in the fridge for an hour. Take chicken out of the fridge 20 minutes before cooking.
In the mean time, place a disposable aluminum pan with 2 cups water on one side of the grill. Fill a chimney starter with charcoal and light. Once the charcoal starts to smolder, bank the pile on the other side of the grill, away from the water. For added smokiness, top charcoal with soaked wood chips.
Replace the grill grate and place chicken over the water, away from the fire. Cover and cook for about an hour and a half, turning half way through. Chicken should be about 160 degrees with a meat thermometer. I promise this is worth the wait!
Sorry there are no pictures of the actual grilling process. I got too caught up in the nice weather! But you do get a glimpse of our new countertops :)
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