Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked Chicken Thighs in Hoisin Yogurt Sauce

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • crazytown3
    replied
    That sauce sounds guuud! I'm going to cook some stir fry tonight and make up a yogurt sauce to go with it.

    Leave a comment:


  • Jim White
    replied
    Thanks for all the responses, folks. This one was definitely fun.

    Leave a comment:


  • klflowers
    replied
    Great creativity with this cook!

    Leave a comment:


  • Troutman
    replied
    Not exactly my cup of tea but looking at the results I could be convinced to give this a try. Nice post and good looking result Jim !!!

    Leave a comment:


  • Razor
    replied
    I can never nail the accessory veggies. Always seems like there is something that doesn't come out quite the way I want it. Looks delicious though.

    Leave a comment:


  • troymeister
    replied
    That looks really good...I like the recipe!

    Leave a comment:


  • Donw
    replied
    Nice work on the recipe and the cook.

    Leave a comment:


  • Texas Larry
    replied
    Sounds/looks great! Neat idea for a flavor combination.

    Leave a comment:


  • Attjack
    replied
    That looks and sounds great!

    Leave a comment:


  • Jim White
    started a topic Smoked Chicken Thighs in Hoisin Yogurt Sauce

    Smoked Chicken Thighs in Hoisin Yogurt Sauce

    As I mentioned in the #StayInCookout thread, I decided to do a play on the Slow Smoked Gochujang Chicken that Attjack posted a while back. I wanted to try another sauce just for fun and decided on hoisin. I thought it would be interesting to stretch it out with yogurt sort of like many tandoori recipes. I may not have searched properly, but a quick search didn't turn up any recipes I could find making a sauce or marinade from hoisin and yogurt. Soooo, flying totally blind, I came up with this for my sauce:

    1/2 C hoisin sauce
    1/2 C whole milk plain yogurt
    1/4 C Chinese rice wine*
    1 T sesame oil
    1 t chili oil
    1 T crushed red pepper flakes
    1 T extra virgin olive oil

    *Note on the Chinese rice wine: Pagoda brand is the iconic choice but I've had other brands that taste the same to me. Regular cooking sherry is an easy substitute. If you go searching for it, though, beware. Some outlets avoid buying a liquor license by salting the wine--that stuff is worthless. Read the label carefully.

    I went with a package of four chicken thighs as that was what my shopper brought from the store. The thighs were dry brined for 4-5 hours. They were then mixed with about a half cup of the sauce in a Ziplock bag just as I went to start the fire. I cut up some carrots and small red potatoes to go in the cast iron and tossed them in the rest of the sauce. Recall that with the gochujang chicken, the chicken rests in the cast iron a couple of heads of garlic. I chose to rest each thigh on a quarter of a sweet onion.

    Here's the 12 inch skillet ready to go:

    Click image for larger version

Name:	IMG_0861(Edited).jpg
Views:	393
Size:	243.1 KB
ID:	821961

    It went into my trusty Kamado with several good-sized chunks of pecan at 300 and they went to an internal of 160. Even though it only took about an hour, the skin started to crisp a bit:

    Click image for larger version

Name:	IMG_0863(1).jpg
Views:	175
Size:	174.3 KB
ID:	821962

    And here's the plate:

    Click image for larger version

Name:	IMG_0868(Edited).jpg
Views:	200
Size:	201.2 KB
ID:	821963

    I was very happy with this for a first try. The larger pieces of carrot were just a bit under, so maybe a brief parboil would have helped. The potatoes were fine.

    I had cut up some green onion for garnish, but got so excited by the taste when I was cutting for the plating picture, I didn't find them until I brought the empty plate back to the kitchen.

    For the next try, I might bump up the ratio of hoisin to yogurt to two parts hoisin to one part yogurt. Also, the dish would be much better with a whole chicken that cooks for 2-3 hours so the skin really gets crispy.

    The other thing I want to try is a version of this with lamb. I went with onion with the hoisin because one of our oldest go-to recipes is from a stir fry cookbook we bought about 35 years ago. It's incredibly simple, mainly consisting of lamb, hoisin, onion and pepper flakes. I think a rack of 4-6 chops on a couple of onions with the higher hoisin sauce ratio would be a lot of fun.



Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis