Smoked AND Grilled Mango Habenero Chicken

GREAT combination of brined, smoked and grilled chicken with a moist, tender, sweet kick! Recipe looks tough, but it's a simple griller!

Smoked AND Grilled Mango Habenero Chicken
Smoked AND Grilled Mango Habenero Chicken

PREP TIME

150

minutes

TOTAL TIME

210

minutes

SERVINGS

--

servings

PREP TIME

150

minutes

TOTAL TIME

210

minutes

SERVINGS

--

servings

Ingredients

  • Basic

  • 12-14

    chicken thighs and/or drumsticks (skin on)

  • rub (I like "B.R.I.T.U." (recipe below) but if you don't feel like mixing it,Tony Chachere's "more spice seasoning" works well and can be found in most supermarkets)

  • sauce (your preference but since the finish is gonna be sweet I use Sweet Baby Rays)

  • Large foil pan(s)

  • 64

    oz Mango juice (or juice mixture containing mango)

  • 1/2

    cup Kosher Salt

  • Mango Habenero Sauce

  • 1

    cup of barbecue sauce

  • 1

    mango, cubed

  • 1

    habanero

  • 1

    cup of mango juice or juice mixture containing mango (we reserved from the 64oz)

  • mix 1 cup of the sauce, 1 mango (about 1 cup of cubed mango goodness) and 3/4 cup of mango juice together.

  • Simmer the sauce on low heat until the mango starts to soften and break up some.

  • Add the mango sauce to a food processor with 1 habanero (seeds and veins removed) and pulse it until the mixture is fairly smooth.

  • Best Rub In The Universe - 1/4 Batch

  • 1/4

    cup sugar

  • 1/4

    cup non-iodized table salt

  • 1/8

    cup brown sugar, dried

  • 4

    teaspoons chili powder

  • 2

    teaspoons ground cumin 1 teaspoon Accent (MSG)

  • 1

    teaspoon cayenne pepper

  • 1

    teaspoon black pepper, freshly ground

  • 1

    teaspoon granulated garlic

  • 1

    teaspoon onion powder

Directions

Prep Time: 2 hours 30 minutes including brining Cook Time: 3 hours 30 minutes Smoker Temp: 225 F Grill Temp: Medium High Meat Finish Temp: 175 F Recommended Wood: Hickory 1- Remove 8oz of the mango juice and set aside 2- Mix balance of the mango juice (or juice mixture) with 1/2 cup of kosher salt in a plastic or glass pitcher. 3-Stir until the salt dissolves. 4- Place chicken in VERY large zip bag, cover with brine and refrigerate for 2 hours 5- After 2 hours, remove the chicken from the fridge and rinse well under cold water. 6- Place chicken onto paper towels to drain and pat the top and sides with a paper towel to help dry them. 7- pull back the skin so we can get to the meat. 8- Dry the underside of the skin as well as the meat with a paper towel once it's pulled back. 9- Season the meat with the rub then pull the skin back up around the meat 10- Set up grill for indirect heat (turn on one burner and leave the others off) warm to 225f 11- get your grill top smoker going (if you don't have one this is good http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS) 12- Place chicken on the indirect side of the grill 13- Smoke for 3 hours (to 145f internal) 14- CRANK up grill (once its hot reduce to medium heat) 15- When chicken is sizzlin baste with sauce on one side and grill for 15 minutes 16- turn and baste, grill for 15 minutes 17- turn and final baste pull at internal 175f 18- let the juices settle for 5 minutes and SERVE

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