Smoked Chicken Recipe with Hatch Chili and Agave Butter Recipe

agave syrup

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey is a natural sweetener, while sugar syrup is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is a cheaper alternative.

hatch chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and more affordable.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is leaner, while thighs are usually less expensive.

Split the whole chicken in half by spatchcocking it.

Season the chicken with salt and fresh cracked pepper.

Prepare the grill dome by setting it to 225°F with apple wood for smoking.

Place the chicken on the grill and smoke until it reaches an internal temperature of 160-165°F.

Char the hatch chiles and place them in a plastic bag to steam.

Remove the skin and seeds from the charred hatch chiles.

Roughly chop the cleaned hatch chiles and add them to a blender.

Squeeze lime juice into the blender with the hatch chiles and puree until smooth.

In a bowl, combine 2 sticks of room temperature unsalted butter, 1 tablespoon of agave syrup, and a pinch of kosher salt.

Add the pureed hatch chiles to the butter mixture and mix well.

Taste the mixture to adjust seasoning if necessary.

After about 1 hour of smoking, check the chicken's temperature; it should be around 135°F.

Start coating one half of the chicken with the hatch chile and agave butter every 15-20 minutes.

Once the chicken reaches 165°F, remove it from the grill.

Slice into the chicken to check for juiciness and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens