Smoked Out Honey Ginger Chicken-
1lb chicken - I like drumsticks, easy to eat. But breasts will work fine.
1Tbsp - Ginger
1 Cup - Honey
2 Egg Whites
1/2 cup - Liquid Smoke - set aside 1 Tbsp
1/2 tsp - Black Pepper
1/2 tsp - Cumin
Mix the 1/2 cup liquid smoke with 2 cups water, let meat marinate overnight. It's worth the time. Just do it. An hour is not long enough, and a vacuum will bring too much smoke flavor in.
Next day, mix the honey, ginger, egg whites, black pepper, cumin, and 1 Tbsp liquid smoke. You can add a little water to thin out if needed. Should be about the same consistency as most store bought marinades.
Remove chicken from liquid smoke/water mix letting excess drip off; do not rinse or pat down.
Add chicken to honey mix, let sit at room temp while you are lighting the coals. Get grill surface as hot and clean as possible.
For coals, use a side area for heat control, or for gas just reduce heat to medium, place chicken on grill. Keep chicken moist with water. When chicken is nearly cooked through, increase heat to max and slather on more honey mix. Direct heat to chicken to bake on the mix, only a minute per side.
Remember, meat continues to cook after the heat is killed, so don't let it dry out. You should wait 5 minutes after you remove from the grill, then eat.
Direct heat grilling is this method, but try not to put the meat literally right over a flame until the end.
Usually, 12-15 minutes, flipping once or twice.
Mt Snow, VT - May 5, 2012 - Completed!
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