Whiskey marmalade chicken recipe

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Whiskey Marmalade Chicken

Chicken works great on the ProQ™ Smoker, as the lower cooking temperature ensures that the result is tender and moist. A point to remember is that the smoke will cause the flesh to turn pink, so it is quite difficult to determine the doneness by sight and we recommend using a good quality temperature probe thermometer for this. During the last 40 minutes, we remove the water from the pan, put 250g of Lard into the pan (wait about 10 mins, till it’s smoking hot) then throw in some par-boiled potatoes. This serves 2 purposes… it gives you crispy and golden potatoes, but also raises the cooking temperature to around 300°F which will ensure that you get a crispy skin on the bird.

Serves 4 -6

Preperation time 15 minutes - Can be done the day before and then refrigerated overnight.

Cooking Time ± 3.5 hours (220 - 250°F)

Ingredients

1 Chicken 3 - 4lbs (preferably free range)

1 Jar orange marmalade

3 tsp whiskey

Salt and pepper to taste

Maple wood (Chunks or Chips) for those of you in the USA, we highly recommend Smokinlicious wood products.

Method

Set up your water smoker see here for basic set up instructions, 3 Kg's (6.5lbs) of charcoal briquettes. Getting the smoker ready at this stage, before you prepare the chicken, will ensure that it is up to temperature by the time you are ready to put the bird on.

Make sure the chicken is fully defrosted before you start. Step 1 through to step 3 should be done at least 2 hours before going onto the smoker, but can be done in advance the day before and then the bird should be kept refrigerated overnight.

Step 1

Loosen the skin, by pushing your fingers beneath it. Be careful not to make a hole in the skin (those of you with long nails). Mix the whiskey and marmalade together.

Step 2

Once the skin is loose, take a teaspoon and use this to insert the marmalade/ whiskey mixture beneath the skin, making sure to spread it evenly.

Step 3

Use some of the left over marmalade/ whiskey mixture to rub the outside of the chicken and season with salt and pepper to taste.

Step 4

Place the bird one of the cooking grills of your water smoker above the water pan.

Step 5

Place the lid on the smoker - REMEMBER to make sure the vent on the lid is fully open.

Your smoker should be running at between 220 and 250°F, if you have a ProQ™ Frontier or ProQ™ Excel 20, slight adjustments can be made to the air vents to set your smoker to the required temperature.

Some points to remember... wind and lower ambient temperatures (the biggest thieves of the temperature inside your smoker) can come into play, so if you can, place your smoker in a sheltered area that is out of the way, as we also don't want someone accidentally knocking the smoker over and ruining the meal.

Step 6

Carefully and lovingly remove the bird form the smoker and allow the bird to rest for at least 15 minutes before carving.

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