So I was browsing through the naked wiz's Big Green Egg page when I ran across a recipe (from a woman named Cat) for honey mustard chicken. The lineup included:
Some olive oil, honay, salt, pepper, soy sauce and my addition...some lemon thyme that I bough from the Natick Organic farm. Mmmm...lemon thyme. Basically the ratio was 3 TBS Mustard, 1 TBS Honay, 1 TSP Soy Sauce, Salt/Pepper and some Thyme. Whisk it all up and you've got your sauce:
Now I now that raw meat isn't where ya'll are at for blog viewing raw meat...but what I did was to put the honey mustard sauce on top of the chicken and let it come to room temperature for about an hour. A few hours beforehand, I had thrown some applewood chips in with some water to soak. At the last minute, right before putting the chicken on the grill I dropped the smokewood on
Looks pretty good, eh? Now, this brings up an interesting point...I've discovered that the dome temperature is about 30 degrees less than what the temp is on the grill. I set the grill for 300 dome temperature and cooked for about 55 minutes. Admittedly I started making this dish a little late...so to actually have dinner in a reasonable time I made a crab/avocado salad with roast red peppers.
Now, I have neglected to mentioned that the one thing thing that I tried which was that I spatchcok'ed the chicken!! I had a bit of experience with this when I made a duck for thanksgiving. So..after 55 minutes, flip the chicken and give it another 30 minutes to crisp up the skin
What came out was SOOO damn good! Seriously...I love rotisserie chicken and this was just about as close as I've ever tasted to that. I'd love to make this again with perhaps some garlic!! mmm...garlic! Though I had already eaten dinner, I had to have a leg...just to try. It reminded me of my Dad who always had a left over Turkay leg the day after Thanksgiving :)FINISHED!!!
*****************Sweet Music********************Deadsy-The Key to Gramercy Park
