Smoked Orange Five Spice Chicken
Smoked Orange Five Spice Chicken
Orange and five spice is a popular combination to rub and roast whole geese during the holidays. I decided to change it up and do it to a chicken. But I also brined and smoked the chicken. Before the chicken gets smoked, it is stuffed with orange wedges, garlic, ginger, and green onions. These aromatics will permeate throughout the chicken; adding to the multiple layers of flavor.
Equipment
- Electric Smoker
Ingredients
- 4-5 lb whole chicken
- 1 orange quartered
- 1” ginger sliced
- 3 garlic cloves
- 2 green onions
Brine
- 1/2 gallon water
- 1/2 cup salt
- 1/4 cup sugar
- 2 shallots sliced
- 5 garlic cloves sliced
- 1” ginger sliced
- 1 tbsp black peppercorns
Rub
- zest of an orange
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 1 tsp five spice powder
- 2 tsp light soy sauce
- 2 tsp shaoxing cooking wine
- 4 garlic cloves minced
Wood Chips
- 1/2 pecan
- 1/2 cherrywood
Garnish
- orange slices
Instructions
- Mix together all of the brining ingredients. Brine the chicken for 8 hours in a gallon sized storage bag.
- Mix together the rub ingredients.
- Stuff the inside of the cavity with the quartered orange, garlic, ginger, and green onions. Massage the outside with the rub. Let rest at room temperature for an hour before smoking.
- Preheat the smoker to 250 degrees. A 4lb chicken will take about 3 hours. A 5lb chicken will take 4 hours. Take the temp in the thickest part of the thigh with a probe thermometer. It should read 180 degrees.
- Let the chicken rest for 15 minutes before carving.
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