Sunday, June 12, 2016

Smokehouse Chicken Dutch Oven

  • Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked black pepper (can use regular)
  • 1 teaspoon smoked paprika
  • 3 tablespoons brown sugar (dark or light)
  • 1 tablespoon hot sauce (the red kind in the glass bottle)
  • 1 teaspoon crushed red pepper flakes
  • 1+1/2 cups cider vinegar
  1. Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
  2. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
  3. Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your
  4. Spoon additional pan juices over to serve.

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