Subscribe to get access
Read more of this content when you subscribe today.
Tender hickory-smoked chicken drumsticks finished in spicy hot butter rice.
WHAT’S GOING ON HERE:
Chicken Drumsticks: Chicken drumsticks are perfect for this dish they hold up to dual cooking without losing their shape, juiciness, and texture. Cuts like chicken thighs work well too. If using chicken breast try to get bone-in.
Hot Rice: Hot rice is rice spiced with hot sauce. it effortlessly incorporates into the rice like water. this rice can get spicy so balance that out with a little butter.
Minced Vegetables: Plain rice is good but with little bits of onions, celery and garlic it’s so much better. Mince the vegetables fine enough to incorporate into the rice. the smaller the better but too minced can result in loss of texture.
TIPS & TRICKS FOR THE BEST SMOKED CHICKEN + HOT RICE
hot sauce: use your favorite hot sauce you have on hand. when making this recipe it’s easiest to start with a fourth of a cup and work your way up. this rice is pretty spicy. leave at least 1 cup of water so that the rice can cook and not burn. too much hot sauce can change the texture of the rice. tone down the heat with the addition of butter.
cooking the chicken; cook the chicken till the internal temperature has reached 165F. when the chicken is set into the rice it’s there to permeate the dish nothing is really cooking. make sure the chicken is cooked before being added to the dish.
seasoning: when seasoning the chicken make sure to lift it and season under the skin, similar to how you’d season the breast of a turkey. once seasoned stretch the skin over the chicken to add some fatty protection.
oiling: drumsticks have a good amount of fat so that you won’t have to worry about them. to help them out i like to coat the chicken in cooking oils like vegetables, canola, safflower. the neutral oil has a high smoke point that won’t burn in the smoker. skip olive oil as it tends to taste a little off when added to a smoker.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH: