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Manuka Smoking Woodchips

CHICKEN Recipes

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 L
ight Soya Sauce 
Manuka Smoking Woodchips  
Fresh rosemary - Place two small sprigs in shavings  


Method
  1. Wash chicken and dry well with paper towel, if using thighs it is best to use them boned.
  2. Remove skin & slice the breast lengthways into long strips, try to ensure the strips are an even thickness around 5 mm.
  3. Place all ingredients for the marinade in a bowl and combine well.
  4. 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.
  5. Cover chicken with plastic wrap and refrigerate for 4-8 hours or overnight.
  6. 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.
  7. 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.
  8. Remove chicken from the smoker and allow to cool.
  9. Make up your favourite green salad and toss the cooled smoked chicken through the salad
  10. 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
  1. Toss the kumara, capsicums and broccolini with 4 tablespoons olive oil and a little salt and pepper
  2. Lay on the bbq and grill until cooked, turning occasionally
  3. The kumara is ready when you can poke a knife through easily
  4. The capsicums are ready once their skin blisters and darkens - peel the skin once cooled and slice into strips
  5. 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
  6. Place the vegetables in a large bowl and toss with the tarragon and half the lemon juice
  7. Mix the remaining lemon juice with the Manuka honey, soy sauce and 3 tablespoons olive oil
  8. Divide the salad leaves amongst 4 plates and place the grilled vegetables on top
  9. Slice the chicken and lay on top, then scatter with the grapes and feta and drizzle with the dressing

Check out our Smoking Tips

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