Smoked Chicken with Spicy Honey Mustard Sauce

Every now and again we mix things up here at CCF labs and conjure up a new taste sensation or two. Believe me when I say there have been a fare number of FAILS but no risk equals no reward. Right? Well this particular serendipitous moment bared the fruit of what I like to call SMOKED CHICKEN with SPICY HONEY MUSTARD SAUCE.

What? Never heard of such a thing as mixing honey and mustard together? Well of course you have and every fast food joint in the world offers it up by the pack. But alas this is no ordinary honey mustard concoction. This version of the ubiquitous condiment has of course been “kicked up a notch” if I may and utilized as a sauce. What? Just honey mustard you say? Give it a try and you shall eat you words as well as a whole lot of chicken.

Note: Use Zatarain’s® Creole mustard. You can buy it online (and buy a case) if you can’t find it at your local market. Please don’t sub the mustard or you will kill the awesomeness of the recipe.

For the chicken

For the honey mustard sauce

Set up your grill for indirect cooking. Put the wood chips in a smoker box or wrapped in foil with holes poked in, either on the hot coals or directly over the heat source. Preheat grill to low heat and allow the wood to begin smoking. Meanwhile season and oil the chicken and let it stand at room temperature for about 15 minutes. Close the lid and cook the chicken indirectly for about and hour or until it reaches an internal temperature of 170°F. I usually don’t even turn them and only lift the lid at a bout 45 minutes to begin taking their temperature. You can get some really nice crispy skin this way.

Make the sauce by mixing all the ingredients together. You can adjust the heat to your liking by adjusting the amount of  regular Tabasco Sauce. Then ladle the sauce over the chicken and serve with slaw. Don’t over dress the chicken with the sauce since too much of  it can overwhelm the dish.

Serves 4

Heat Factor