Fall is the weather to do roasting meat or stovetop smoking in the kitchen and this Smoked-Roasted Chicken is no exception to this chore. I normally do this Roasted Chicken on a charcoal grill to have the smoke flavor, but if the weather outside is in opposition to your plan, the Japanese tabletop grill is good for Teriyaki Chicken. Only, the chicken is cut into smaller pieces. But this oven-roasted chicken can also get the smoke flavor by using wood chips used in stovetop smoker. I have the round Nordic Ware stove top smoker, hence, I’m familiar with this type of wood chips (see link below), a smoky flavor from the oven is possible. (Too bad, the last three days before submission, no boneless thighs in the three grocery stores nearby. Hard luck continues since the polls from last week and is running smack into my cooking undertaking—photo to post later.)--Gina —thechewinn-nova.com
cup soy sauce
cup spiced coconut vinegar
Tbsps Vietnamese nước mắm (fish sauce like Golden Boy)
cup chopped green onions
cloves minced garlic
Tbsps grated ginger
tsp ground black pepper
Tbsp 5-spice powder
dried bay leaves
cup hoisin sauce
boneless chicken thighs, sliced into two lengthwise
skewers, soaked in water for 30 minutes
aluminum loaf pans
cup stovetop smoke wood chips, soak in water for 30 minutes to avoid burning (link below)
Combine in a big bowl light soy sauce, spiced coconut vinegar, fish sauce, Sprite, green onion, garlic, ginger, black pepper, 5-spice powder, bay leaves, half of hoisin sauce and raw honey. Mix well then add the chicken pieces.
Marinate for 2 hours or overnight in a sealable plastic bag and place in a plastic container to avoid spillage in the refrigerator.
If soaked overnight, before leaving for work, remove the chicken from the marinade, drain chicken pieces in a colander and keep on a clean plastic sealable bag and refrigerate. Discard marinade to avoid cross-contamination.
Soak the skewers for half hour together with the wood chips before assembling the chicken.
Preheat the oven at 350 degrees fahrenheit.
When skewers are ready, drain all in a colander. Thread the chicken into the skewers lengthwise, two strips per skewer. Lay down on a cookie cooling rack or steel rack over a lined cookie pan with parchment paper or place directly over parchment paper.
Combine the two loaf pans and place the wood chips. Place the pans on the oven floor.
Roast for 15 minutes on each side or when meat thermometer inserted reads 165 degrees fahrenheit, the chicken is done.