Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce

Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce
Photo by Scott Phillips

Ingredients

  • 2 tsp. freshly ground black pepper
  • 1-½ cups wood chips, preferably oak, soaked in water for 30 minutes, then drained (plus ½ cup dry wood chips, if using a gas grill)
  • 2 3-½- to 4-lb. chickens
  • 1 Tbs. dry mustard
  • ¼ cup Pilsner-style or wheat beer
  • ½ tsp. celery seed
  • 1 Tbs. sweet paprika
  • + 14 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. kosher salt
    • 1 Tbs. unsalted butter (or bacon fat, if you have it)
    • 1/3 cup fresh lemon juice (from 2 large lemons)
    • 1 Tbs. minced fresh ginger
    • ½ cup distilled white vinegar
    • 1/3 cup packed light brown sugar
    • 1 Tbs. packed light brown sugar
    • 2 small shallots, minced (about ½ cup)
    • ¼ cup Dijon mustard
    • 1 tsp. hot sauce, such as Tabasco
    • 1 tsp. garlic powder
    • ¼ cup vegetable oil; more for the grill
    • 1/3 cup Dijon mustard

In a small bowl, whisk together all of the ingredients and break up any lumps with your fingers.

View full recipe at Fine Cooking

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