Hoisin Smoked Chicken
Our Kamado Joe Grill and Smoker has become a valuable addition to our outdoor kitchen. We often smoke meats and vegetables on our Kamado Grill. Chicken, beef and pork are tender, juicy and flavorful EVERY time. It takes a couple hours, but it is worth every minute of preparation and cooking. This is my husband’s recipe for Hoisin Smoked Chicken with mushrooms and pineapple–and it is amazing!
This recipe begins with a simple marinade of beer, salt, black pepper, chili pepper flakes and minced garlic. Place your chicken pieces, we used leg quarters, in the marinade and allow them to sit for at least two hours. This adds so much flavor and keeps the chicken juicy and moist while on the smoker.
How to use the Kamado Joe Smoker?
We heat our Kamado Joe Grill and Smoker to about 250-275 degrees when smoking meats and vegetables. It takes about two hours to cook chicken leg quarters completely through. This temperature seems to be the ‘sweet spot’ for even cooking and a great exterior char on the chicken. Try to keep the temperature consistent by keeping the lid closed as much as possible.
My husband used some fresh rosemary to give the chicken extra flavor. I cleaned and chopped some mushrooms, green onions and fresh pineapple to add to the smoker towards the end of the cooking process. The vegetables take about 20-25 minutes to cook until tender.
During the last 15 minutes of grilling, brush the meat and vegetables liberally with Hoisin sauce. This sauce can be found in the Asian food section of the grocery store. It is similar to a barbecue sauce and has a sweet, tangy flavor with lots of Asian spices. One of our favorite sauces to use when grilling and baking.
We served the Smoked Hoisin Chicken with rice that was made with chicken stock and fresh thyme. The flavors complemented each other and it turned into a really fantastic meal! And the added bonus–clean up is a breeze since it was all grilled on one pan.
For more chicken recipes on the smoker and grill, look for Spicy Smoked Chicken Wings, Beer Can Grilled Chicken, and Barbecue Chicken and Grilled Asparagus. These are all great summertime meals.
Hoisin Smoked Chicken with Mushrooms and Pineapple
Ingredients
Marinade ingredients:
- 32 ounces beer, 2 cans
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili pepper flakes
- 1 tablespoon minced garlic
Seasonings for chicken:
- 1 tablespoon yellow mustard
- 1 tablespoon dry barbecue rub
Ingredients:
- 2 chicken leg quarters, includes thigh and drumstick
- 1 medium onion, sliced
- 2 cups mushrooms, cleaned and halved
- 2 cups fresh pineapple, cubed
- 1/2 cup Hoisin sauce
- 2 sprigs fresh rosemary, optional
Instructions
- Combine the marinade ingredients and one can of beer in a large container. Add the chicken, cover and allow to marinade for at least two hours.
- Prepare smoker and heat to 275 degrees.
- Place the chicken on the smoking rack and close the lid. Discard marinade. Baste chicken every 30 minutes with second can of beer. Turn chicken halfway through cook time, after one hour. Top with fresh sprigs of rosemary.
- Add vegetables and pineapple chunks to the smoker for the last 30 minutes of cooking. Brush Hoisin sauce over all.
- Serve the Smoked Hoisin Chicken and veggies over rice for a delicious meal.
