Chipotle and tamarind honey-glazed chicken in the Minimax

Stormbringer

Cooked this during the week, the glaze was a homemade creation that's still a work in progress (suggestions welcomed) but very happy with the result so far. The addition of ancho chili paste in the latest iteration took it up a notch. I used Tsunami Spin as the rub.

A two-level cook at 375F for 55 mins in the MM with sweetcorn on the lower level added after 25 mins. The chicken skin was delicious and the meat itself very juicy. Served with smokey bourbon baked beans, the creation of SWMBO. Photographs by her as well.

Chicken glaze recipe ⟹ http://wp.me/p7qSlA-37P
Smokey beans recipe ⟹ http://wp.me/p7qSlA-35d

Rubbed and ready to go:


Two level cooking, maxing the minimax. It was a direct cook, I removed the platesetter after the photograph was taken.


Applying the glaze partway through:


Served and ready to eat:


The obligatory close-up:

johnmitchell

Thats beautiful... Fantastic looking and the pics are magazine worthy !!!

bgebrent

Looks great man!

Ima_good_egg

Gorgeous!

Star_TrEGG

Mouth-watering...

caliking

johnmitchell said:

Thats beautiful... Fantastic looking and the pics are magazine worthy !!!

+1. Nice cook and presentation. 

I couldn't open the link to the glaze recipe at work, but is there any sugar in the glaze? Tamarind tastes great with some sweetness and heat. 

NPHuskerFL

Well damn.  Looks perfect and way to get it all done on the MM.  Dig the Mini grid secondary grid.

Stormbringer

caliking said:

johnmitchell said:

Thats beautiful... Fantastic looking and the pics are magazine worthy !!!

+1. Nice cook and presentation. 

I couldn't open the link to the glaze recipe at work, but is there any sugar in the glaze? Tamarind tastes great with some sweetness and heat. 

Thanks, yes there is sweetness (sugar and honey) in the glaze. There is also a smokey sweetness from the ancho chili.

Is there a problem with the short link, or does your firewall block it/not like short links? The link seems to work well for me. This is the full version of the link:

https://www.thecooksdigest.co.uk/2016/11/04/chipotle-and-tamarind-roast-chicken/

Stormbringer

NPHuskerFL said:

Well damn.  Looks perfect and way to get it all done on the MM.  Dig the Mini grid secondary grid.

Yep just needs a handful of fresh lump on the MM, much more efficient than the large.

feef706

Man that looks amazing, love the second rack also.

What is the exposed chrome in the corners of the bird on the pre cooked plate picture?

tikigriller

Gorgeous. Even with a fork in the picture!!!  

very very nice. I want me some!

caliking

@stormbringer I'm sure the link was fine. More likely that the firewall at work thought it was a terrorist threat. 

Stormbringer

feef706 said:

Man that looks amazing, love the second rack also.

What is the exposed chrome in the corners of the bird on the pre cooked plate picture?

@feef706 - thanks. The exposed chrome is the end of the skewers, I cross skewer the chicken to make it easier to move. The picture below makes this clearer, it's from jamaican jerk spatchcock chicken using 14 inch skewers, with the bird cooked at the felt line;





When doing raised in the MM, I used 9 inch skewers as the dome narrows too much for 12 inch ones.