INGREDIENTS:
- 8-12 chicken thighs
- Blues Hog Sweet & Savory Seasoning
Pineapple Honey Mustard Sauce
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1 tablespoon cornstarch
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6 tablespoons brown sugar
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398mL/13.5 oz can crushed pineapple, in juice
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3 tablespoon Blues Hog Honey Mustard Sauce
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1/8 teaspoon kosher salt
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¼ teaspoon cayenne pepper, optional
INSTRUCTIONS:
Chicken Thighs
- Warm up smoker to 350F or Gateway Drum Smoker to 300F.
- In a large pan, heavily season meat side of chicken thighs with Blues Hog Sweet & Savory spice rub.
- In 15 minutes, flip chicken thighs over and heavily season with Blues Hog Sweet & Savory spice rub.
- When smoker is warmed up, place thighs on grill with skin side up and cook for 15 minutes.
- Flip chicken, skin side down onto the grill and cook for 20 minutes.
- Increase temperature on smoker up to 400ºF.
- If using Gateway Drum Smoker, drop grill on the Gateway Drum Smoker onto middle rack for more heat coming from the bottom. Place chicken thighs back onto Gateway Drum Smoker with the skin side down.
- Let chicken thigh skin render and sizzle about 5-10 minutes until internal temperature of chicken is 180ºF.
- Rest chicken for at least 10 minutes and serve with Pineapple Sauce.
Pineapple Honey Mustard Sauce
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In a small saucepan, whisk cornstarch, kosher salt, brown sugar, cayenne pepper (optional) and crushed pineapple and juices until combined.
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Turn stove on low heat and allow sauce to come to low boil.
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Whisk in Blues Hog Honey Mustard.
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Bring saucepan contents to low boil and simmer for 5-10 minutes until sauce is thickened and homogenous.
Recipe Created By
Janice Smella, SmellaQue
SmellaQue.com
