Tuesday, March 18, 2008

Hoisin-glazed Smoked Chicken

I'm not sure what inspired me to throw a bottle of hoisin sauce into my shopping cart. I'm also not sure what inspired me to use the sauce as marinade for a whole chicken. Nevertheless, I did both things, and the end product was delicious. It was slightly sweet and tangy and the skin was crispy and wonderful. Mmmm...one of Mike's coworkers mentioned that he uses the hoisin sauce to make ribs, so that's next on the list.

For those of you who are interested, I poured the hoisin sauce over the skin and down the cavity of the chicken, and Mike used his ceramic "chicken sitter" over the plate setter of the Big Green Egg.

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