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Author Notes: 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
- 3/4 cup soy sauce
- 1/3 cup spiced coconut vinegar
- 1-1/2 Tbsps Vietnamese nước mắm (fish sauce like Golden Boy)
- 1/2 cup Sprite
- 1 cup chopped green onions
- 8 cloves minced garlic
- 1 Tbsps grated ginger
- 2 tsp ground black pepper
- 1 Tbsp 5-spice powder
- 3 dried bay leaves
- 1 cup hoisin sauce
- 1 cup honey
- 8 boneless chicken thighs, sliced into two lengthwise
- 8 skewers, soaked in water for 30 minutes
- 2 aluminum loaf pans
- 1 cup stovetop smoke wood chips, soak in water for 30 minutes to avoid burning (link below)
- 1 cookie cooling rack, optional
- 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.
- This recipe was entered in the contest for Your Best Weeknight Roast