Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze

Name: Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 59 milliliters tablespoons ancho chile powder; 0 teaspoons ground chile de arbol; 12 chicken thighs, bone-in and skin on; 59 milliliters canola oil; 1 teaspoon chile de arbol; 2 teaspoons ground cardamom; 2 teaspoons ground cloves; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 Tbsp ground fennel; 2 teaspoons ground black pepper; 1 Tbsp ground turmeric; 118 milliliters kosher salt; 1 Tbsp kosher salt; 6 servings Kosher salt and freshly ground black pepper; 177 milliliters sorghum; 59 milliliters sugar

The recipe Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze could satisfy your Indian craving in around 2 hours and 15 minutes. This recipe serves 6. One portion of this dish contains around 51g of protein, 59g of fat, and a total of 854 calories. If you have ground pepper, chicken thighs, chile de arbol, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

Special equipment: 1 cup apple or hickory wood chips, soaked in water for at least 2 hours

Ingredients you will need

Apple

French Fries

Water

For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.

Ingredients you will need

Chicken Thighs

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and cool completely.

Equipment you will use

Sauce Pan

Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour.

Ingredients you will need

Whole Chicken

Brine

Equipment you will use

Bowl

Remove the chicken from the brine, rinse well and pat dry.

Ingredients you will need

Whole Chicken

Brine

Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.

Ingredients you will need

Salt And Pepper

Arbol Chile

Sorghum

Glaze

Water

Equipment you will use

Sauce Pan

Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.

Ingredients you will need

Ancho Chili Pepper

Chicken Thighs

Coriander

Dry Seasoning Rub

Cardamom

Turmeric

Clove

Fennel

Pepper

Cumin

Salt

Cooking Oil

Equipment you will use

Bowl

Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals.

Equipment you will use

Grill

Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes.

Ingredients you will need

Whole Chicken

Transfer the chicken to a platter.

Ingredients you will need

Whole Chicken

Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.

Ingredients you will need

Whole Chicken

Sorghum

Apple

Chili Pepper

French Fries

Glaze

Equipment you will use

Kitchen Thermometer

Grill

Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

Ingredients you will need

Whole Chicken

Sorghum

Chili Pepper

Glaze

Equipment

Ingredients

Servings:

59milliliters

tablespoons ancho chile powder 0teaspoons

ground chile de arbol 12

chicken thighs, bone-in and skin on 59milliliters

canola oil 1teaspoon

chile de arbol 2teaspoons

ground cardamom 2teaspoons

ground cloves 1Tbsp

ground coriander 1Tbsp

ground cumin 1Tbsp

ground fennel 2teaspoons

ground black pepper 1Tbsp

ground turmeric 118milliliters

kosher salt 1Tbsp

kosher salt 6servings

Kosher salt and freshly ground black pepper 177milliliters

sorghum 59milliliters

sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Illahe Vineyards and Winery Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.