Smoked Pina Colada Chicken

March 18, 2013  •  Leave a Comment

Once sure way to measure the success of a culinary experiment is by the number of coworkers that line up outside your office for a sample tasting and then return for the recipe.  This would have to qualify as a runaway success; every time I make a batch people always want to know if I have any to share. 
 

14oz coconut milk
16oz pineapple juice
1/4 teaspoon cayenne powder
1/2 pound brown sugar
Tony Chachere Creole seasoning to taste
Onion Powder
Garlic Powder
Salt
Diced onions
Diced yellow & red bell peppers
Ground Cardamom
2 pounds chicken (thighs or breasts, both work equally well)
Foil half pan

 

Combine coconut milk and pineapple juice in a bowl and stir well with a whisk till blended together
Mix in the brown sugar crushing any lumps
Mix in the spices
Place chicken in an aluminum half pan and pour the liquid mix on it.
Put the pan in a smoker and cook slowly at 175-200F for 4-6 hours.


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If you like things spicier adding in diced jalapeno, serrano and anaheim peppers gives both a boost of heat and flavor.

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For prep without a smoker, mix in some hickory flavored liquid smoke and cook in either an oven or slow cooker.


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