Honey “Fried” Chicken

As I mentioned in a prior post, my smoker kept catching fire. So, I gave up on it and decided to buy a new smoker. Sadly, the one I wanted has been back ordered and I have been 4 weeks without a smoker. Great news, it comes next week! In the meantime, one must eat. So, I made Honey “Fried” Chicken on my Weber Genesis grill.

 

I have made “fried” chicken before (see BBQ “Fried” Chicken). I made it in my smoker in that post but I keep saying you can make it in a grill over indirect heat or in the oven. It was time for me to prove it!

I started by making a brine:

  • 750 ml (3 cups) water
  • 25 ml (2 tablespoons) Sriracha (you can substitute 15 ml hot pepper sauce).
  • 15 ml (1 tablespoon) sugar
  • 15 ml (1 tablespoon) salt

Put 500 grams (1 pound) of chicken thighs in the brine and refrigerate for 2 to 3 hours.

I made a flour dredge by mixing:

  • 175 ml (3/4 cup) flour
  • 5 ml (1 tsp) your favourite barbecue rub (see Basic Barbecue Rub if you want to make your own).
  • 3 ml (1/2 tsp) salt
  • 3 ml (1/2 tsp) garlic powder
  • 3 ml (1/2 tsp) onion powder

Put the dredge in a low sided pan or casserole.

Take the thighs from the brine and put them on a plate. Don’t dry them or try and shake the excess liquid off. You want them damp.

One at a time, put a piece of chicken in the dredge with one hand. With the other hand, shovel the dredge over the thigh. Lift it out and put it on a rack. Repeat with each piece of chicken.

If you are using a smoker or oven, preheat it to 400 F. If you are using a barbecue, set it up for indirect heating. Adjust it to get the temperature in the barbecue to 400 F.

For a smoker, put the chicken on one of the racks. If using a barbecue, make sure it is over indirect heat (the burner under it is turned off or there are no coals under it). If cooking in an oven, put it on a rack over a tray. In all methods, put the chicken on the rack skin side up.

I used my gas grill with indirect heat preheated to 400 F.

Cook for 30 to 40 minutes. The reason for the differing cooking times depends on the device you are using to cook. Some ovens and smokers have a lot of air movement that cook faster. Start checking at 30 minutes. You are looking for the flour to be set and starting to brown.

Brush the chicken with 25 ml (2 tablespoons) vegetable oil. Do NOT turn the chicken.

Cook for 30 to 40 minutes, until the internal temperature is 180 F and the chicken is crisp and brown.

Take the chicken inside and drizzle 25 ml of honey over the chicken.

Let the chicken rest for 5 minutes and serve.

The Verdict

This is almost identical the the BBQ “Fried” Chicken recipe but the addition of the honey at the end really changes it. You still have incredibly moist chicken with crispy skin but, the sweetness of the honey really adds another great flavour layer. Give it a try!

The Old Fat Guy

Honey “Fried” Chicken

Honey “Fried” Chicken

Ingredients

  • 500 grams (1 pound) chicken thiighs
  • 750 ml (3 cups) water
  • 25 ml (2 tablespoons) Sriracha (you can substitute 15 ml hot pepper sauce).
  • 15 ml (1 tablespoon) sugar
  • 15 ml (1 tablespoon) salt
  • 175 ml (3/4 cup) flour
  • 5 ml (1 tsp) your favourite barbecue rub (see Basic Barbecue Rub if you want to make your own).
  • 3 ml (1/2 tsp) salt
  • 3 ml (1/2 tsp) garlic powder
  • 3 ml (1/2 tsp) onion powder
  • 25 ml (2 tablespoons) vegetable oil
  • 25 ml (2 tablespoons) honey

Instructions

  1. Mix water, Sriracha, 15 ml (1 tablespoon) salt and sugar to dissolve.
  2. Put the chicken in the mixture and refrigerate for 2-3 hours.
  3. Mix flour, barbecue rub, salt, onion powder and garlic powder together in a low casserole or a large plate.
  4. Take the thighs from the brine mixture and put it on a plate. Do not dry or shake off excess liquid.
  5. With one hand, put a piece of chicken in the flour. With the other hand, scoop the flour over the chicken.
  6. Put the chicken on a rack and repeat with the remaining chicken.
  7. If using a smoker, preheat the smoker to 400 F. Put the chicken in the smoker, skin side up.
  8. If using an oven, preheat the oven to 400 F. Put a rack on a tray and put the chicken on the rack, skin side up, and put it in the oven.
  9. If using a barbecue, set it up for indirect heat and let the temperature in the barbecue settle at 400 F. Put the chicken over indirect heat with the skin side up.
  10. Cook for 30 to 40 minutes, until the flour is set and is just starting to brown.
  11. Brush the chicken with the oil. Do not turn the chicken.
  12. Cook for 30 to 40 minutes until the chicken skin is crisp and brown. The internal temperature should be about 180 F.
  13. Drizzle the honey over the chicken.
  14. Let sit 5 minutes and serve.
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