Marinated, Honey Smoked Chicken
Chicken breasts (2 -4), thighs or wings (skin removed)
Marinade
2 tablespoons of runny Manuka Honey
1-2 cloves of Garlic crushed or finely sliced
1 tablespoon of fresh Ginger finely sliced
½ teaspoon of fresh Chilli
1 teaspoon of fresh Rosemary (or herb of your choice)
2-3 tablespoons Olive Oil
1/3 cup approximately Light Soya Sauce
Manuka Smoking Woodchips
Fresh rosemary - Place two small sprigs in shavings
Method
Manuka Smoked Chicken Breast
300g Manuka Smoked Chicken Breast
2 kumara (sweet potatoes), skins scrubbed and sliced ½ cm thick
2 red or yellow Capsicums, halved, core removed, pressed flat
200g Broccolini
Olive Oil
1 - 2 tablespoon fresh Tarragon Leaves (or use basil, chervil or baby marjoram)
3 tablespoons Lemon Juice
2 tablespoons runny Manuka honey
1 tablespoon Soy Sauce (or use ½ teaspoon flaky salt or ¼ teaspoon fine salt)
2 large handfuls Salad leaves
1 cup Grapes, halved (red or green)
150g Feta, crumbled
Method
Check out our Smoking Tips
Chicken breasts (2 -4), thighs or wings (skin removed)
Marinade
2 tablespoons of runny Manuka Honey
1-2 cloves of Garlic crushed or finely sliced
1 tablespoon of fresh Ginger finely sliced
½ teaspoon of fresh Chilli
1 teaspoon of fresh Rosemary (or herb of your choice)
2-3 tablespoons Olive Oil
1/3 cup approximately Light Soya Sauce
Manuka Smoking Woodchips
Fresh rosemary - Place two small sprigs in shavings
Method
- Wash chicken and dry well with paper towel, if using thighs it is best to use them boned.
- Remove skin & slice the breast lengthways into long strips, try to ensure the strips are an even thickness around 5 mm.
- Place all ingredients for the marinade in a bowl and combine well.
- Add sliced chicken, rub marinade into chicken till all covered, there won’t be a lot of liquid in this marinade, it is required to be sticky rather than wet.
- Cover chicken with plastic wrap and refrigerate for 4-8 hours or overnight.
- Remove from fridge, you may find some of the olive oil in the marinade has set, this is fine, place the chicken onto smoking rack.
- Smoke at a moderate temperature until chicken is completely cooked, it is most important to ensure the chicken is fully cooked, no sign of pinkness.
- Remove chicken from the smoker and allow to cool.
- Make up your favourite green salad and toss the cooled smoked chicken through the salad
- Add a little honey to your mayonnaise or vinaigrette dressing and this will finish the salad nicely.
Manuka Smoked Chicken Breast
300g Manuka Smoked Chicken Breast
2 kumara (sweet potatoes), skins scrubbed and sliced ½ cm thick
2 red or yellow Capsicums, halved, core removed, pressed flat
200g Broccolini
Olive Oil
1 - 2 tablespoon fresh Tarragon Leaves (or use basil, chervil or baby marjoram)
3 tablespoons Lemon Juice
2 tablespoons runny Manuka honey
1 tablespoon Soy Sauce (or use ½ teaspoon flaky salt or ¼ teaspoon fine salt)
2 large handfuls Salad leaves
1 cup Grapes, halved (red or green)
150g Feta, crumbled
Method
- Toss the kumara, capsicums and broccolini with 4 tablespoons olive oil and a little salt and pepper
- Lay on the bbq and grill until cooked, turning occasionally
- The kumara is ready when you can poke a knife through easily
- The capsicums are ready once their skin blisters and darkens - peel the skin once cooled and slice into strips
- The broccolini will darken a little, but make sure you don't burn it – it should still be a little crunchy – cut into 3cm lengths once cooked
- Place the vegetables in a large bowl and toss with the tarragon and half the lemon juice
- Mix the remaining lemon juice with the Manuka honey, soy sauce and 3 tablespoons olive oil
- Divide the salad leaves amongst 4 plates and place the grilled vegetables on top
- Slice the chicken and lay on top, then scatter with the grapes and feta and drizzle with the dressing
Check out our Smoking Tips
