Sweet & Smoky Roast Chicken

December 11, 2014

in Recipes

sweet and smoky roast chicken

From Chef Matt Gordon

Prep time: 15 minutes

Cook time: 75 minutes

Servings: 4-6


Chicken brine:

1/3       cup kosher salt

1/4       cup granulated sugar

1/4       cup brown sugar

4          sprigs fresh thyme

8          cloves garlic

1          tablespoon peppercorns

1          lemon, sliced

1          whole chicken (2.5-4 pounds), rinsed

3          quarts cold water

Olive oil

Freshly cracked pepper



1          tablespoon vegetable oil, (canola, grapeseed or corn oil)

1          jalapeno, de-seeded and minced

1          red bell pepper, de-seeded and diced into small cubes

2          sticks celery, diced into small cubes

1/2       teaspoon ground star anise or ground fennel

1          teaspoon smoked paprika

2          inch stick lemongrass, bruised with back of knife or rolling pin

1          cup apple cider vinegar

2          cups orange juice

1/2       cup brown sugar

5          tablespoons Tabasco Chipotle Sauce, divided

1          tablespoon cornstarch or arrowroot

1          tablespoon water

4          tablespoons butter


For brine, bring four cups water to a boil. Remove from heat and add salt, sugars, thyme, garlic, peppercorns and lemon.


In bowl large enough to fully submerge chicken, combine cold water with warm, seasoned water mixture. Add chicken and soak, covered and refrigerated, 12-16 hours.


Preheat oven to 400°F.


Remove chicken from brine and pat dry. Rub with olive oil and sprinkle with pepper.


Bake chicken in casserole dish or deep pan, breast side up, for 45 minutes, or until golden brown.


Meanwhile, prepare sauce.


Heat oil in small saucepan over medium heat and add jalapeno, bell pepper, celery, anise, paprika and lemongrass, stirring every 30 seconds until spices are aromatic and vegetables are soft, about 3 minutes.


Add vinegar and bring to a boil. Reduce by half, about 3-4 minutes.


Add orange juice, sugar and 4 tablespoons Tabasco Sauce. Reduce heat and simmer for 5 minutes.


In separate bowl, combine cornstarch and water. Add to sauce and let simmer for 1 minute. Turn off heat and stir butter into sauce until melted. Add remaining Tabasco Sauce.


Reduce oven heat to 300°F and bake for 10 minutes. Glaze with sauce liberally; return to oven and bake until internal temperature – taken at deepest part of thigh area – reaches 165°F, about 20 minutes. Let rest 20 minutes before serving.


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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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