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Chipotle and tamarind honey-glazed chicken in the Minimax

Stormbringer
Stormbringer Posts: 2,476
edited November 2016 in Poultry
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:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    Thats beautiful... Fantastic looking and the pics are magazine worthy !!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bgebrent
    bgebrent Posts: 19,636
    Looks great man!
    Sandy Springs & Dawsonville Ga
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    Gorgeous!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • Star_TrEGG
    Star_TrEGG Posts: 111
    Mouth-watering...
    BGE Large, MiniMax & Mini; Weber Summit Charcoal Grilling Center, Weber Smokey Mountain 18.5" & E-310 natural gas; CyberQ Cloud; Flame Boss 200; ThermoWorks Smoke & Thermopen Mk4
    Washington, DC Metro Area
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Well damn.  Looks perfect and way to get it all done on the MM.  Dig the Mini grid secondary grid.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Stormbringer
    Stormbringer Posts: 2,476
    edited November 2016
    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/


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,476
    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • feef706
    feef706 Posts: 853
    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?
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  • tikigriller
    tikigriller Posts: 1,389
    Gorgeous. Even with a fork in the picture!!!  :wink:

    very very nice. I want me some!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • caliking
    caliking Posts: 19,780
    @stormbringer I'm sure the link was fine. More likely that the firewall at work thought it was a terrorist threat. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,476
    edited November 2016
    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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