• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Sixteen spice smoked chicken

  • 2servings
  • 150minutes

Add to MenuAdd to Calendar

Source: www.foodnetworktv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsSelenium, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp ground cinnamon

  2. 1 tbsp ancho chilli powder

  3. 1 tbsp pasilla chilli powder

  4. 1 tbsp ground cumin

  5. 1 tbsp ground coriander

  6. 1 tsp garlic powder

  7. 1 tsp onion powder

  8. 1 tsp ground ginger

  9. 1 tsp ground cloves

  10. 1 tsp ground fennel seed

  11. 1 tsp ground allspice

  12. 1 tsp chilli de arbol powder

  13. 2 tbsp brown sugar

  14. 1 tbsp salt

  15. 1 tbsp coarsely ground black pepper

  16. 1/2; tsp cayenne pepper

  17. 1 (1 1/35kg to 1.8kg) chicken

  18. 100g applewood or hickory wood chips, soaked in water for 10 minutes

Instructions Jump to Ingredients ↑

  1. Sixteen spice smoked chicken 1) Combine all the spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.

  2. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips onto the hot coals. Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature (in this case it should be about 180C).

  3. Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 70C, using an instant-read meat thermometer, about 2 to 2 1/2 hours.

  4. Remove from the grill, tent loosely with foil, and leave to rest 10 minutes before carving.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback