Must have a tough of dementia...I totally forgot the GINGER. Also, I made this recipe last night using skinless, boneless thighs. When half done, I put some sauce in a bowl and dunked the thighs. I did this about 3 times, and heated some more sauce which I poured over them on the platter. The other important modification...instead of the chipotles, I used hot chili paste. This works much better (IMHO) because the chipotle smoke sort of overpowered the coconut/run/ginger/lime thing. Really, this is much better. Here's the update of ingredients:[p]
Tsunami Spinning Chicken[p]1 whole chicken, (about 6 lb) backbone removed and flattened***[p]Peanut oil, enough to coat the skin
Chopped ginger for seasoning under the skin
Dizzy Pig Tsunami Spin Rub (several tablespoons) to coat[p]Finishing sauce:
1/2 C Taste of Thai brand lite coconut milk
1 T light rum
1 T freshly shredded or chopped ginger
Juice of 1/2 lime, plus the zest
1/2 Tbsp brown sugar
1 or 2 teaspoons hot chili paste (or sambal oelek), or to taste[p]Directions:
Wash chicken and pat dry with paper towels. [p]Loosen skin all over the chicken, and rub some Tsunami Spin and chopped ginger under the skin. Rub a bit more oil on the skin, and sprinkle the bird liberally with the Tsunami Spin Rub. [p]Preheat the Egg to around 325-350, and keep it at this temperature throughout the cook.
Lay the chicken, cut side down, on an elevated grid. I do not use a drip pan, and I do not flip the bird during the cook.[p]While the chicken is roasting, make the finishing sauce by combining the ingredients and stirring well to dissolve the sugar. Taste and adjust to suit your palate. [p]Check the internal temperature of the meat with a Polder or instant read thermometer. When the bird is about half done, brush liberally with the sauce, and repeat a few more times; try to use up all the sauce. When the internal temperature of the thigh reaches about 180, shut the Egg dome and damper and let it sit for 15-20 min. With the air source shut off, the bird will not dry out. [p]Remove the chicken, let it rest on a carving board for another 10 minutes or so, and carve it up. If you have leftover sauce, heat it up and serve as "gravy."[p]***Note: WooDoggies and I did this recipe at the Pocono EggFest using chicken pieces, which worked out perfectly. This is a great way to do skinless, boneless thighs. Dip the pieces (when half cooked) into the sauce and return them to the grill rather than brushing it on. I think this also would be an awesome way to do wings!