How to make it

  • Prepping the grill (gas or propane)
  • Soak Apple wood chips in apple juice for at least 1 to 2 hours
  • Make smoke pouches with a mixture of wet wood and dry (3-1)
  • Heat one side of grill and throw in the pouch and close lid on high
  • When you see smoke, it's ready.
  • Prepping Chicken
  • Clean and dry chicken
  • Rub in Cajun spice, salt, pepper, and butter (inside and out)
  • Let sit for 1/2 to 1 hour
  • Prepare the Glaze
  • Heat BBQ sauce to a simmer
  • Throw in the following
  • Chopped up the chipotle's (use accordingly at your descretion)
  • Peeled and finely chopped the garlic clove
  • Peeled and finely chopped onion
  • 1/2 cup of Hoisin sauce / Char Siu Sauce
  • 1/2 cup of Honey
  • 1/4 cup of Soy
  • 1/4 cup red wine
  • Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.
  • USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat)
  • Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.
  • After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.
  • Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don't let it burn, turn it down if you must.
  • Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it's ready.
  • BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.
  • If my instructions are unclear, email me. Sorry, this is my first attempt ever at putting down directions for a recipe!

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  • shirleyoma 11 years ago
    Oh wow, this sounds sooooo good! Love all the ingredients, so it has to be good!
    Was this review helpful? Yes Flag

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