Chef Scott Peck of The Loveless Café prepared Honey Fire Chicken, a recipe from the cookbook A Taste of The Loveless Cafe. To order a copy of the cookbook, click here: https://store.lovelesscafe.com/products/a-taste-of-the-loveless-cafe-cookbook. The Loveless Café is located at 8400 TN-100, Nashville, TN 37221. To view the menu or for more information, visit https://www.lovelesscafe.com/.
Honey Fired Chicken
For 10 people
Feed the whole family with this five-chicken feast or reduce the ingredients for a smaller crowd. Either way, plan ahead because this recipe calls for the birds to take a two-day brine bath before heading to the smoker.
Chicken and Brine Ingredients
5 whole chickens, halved
2 ½ liters of water
1 can (9 ounces) chipotle peppers
4 cups apple cider vinegar
1 ⅓ cup chicken broth
7 garlic cloves
½ onion, sliced
3 teaspoons cayenne pepper
1 ¾ cup sugar
½ cup kosher salt
¾ cup Loveless Cafe Dry Marinade
¼ cup Magic Poultry® seasoning
¾ cup granulated garlic
⅓ cup onion powder
⅓ cup paprika
¼ cup) sugar
⅛ cup Lawry’s® seasoned salt
3 ½ cups honey (for the baked glaze)
Step by step instructions:
In a large container, combine all the ingredients for the brine then add the chicken halves. Cover and refrigerate for 2 days.
Make the seasoning
Mix all the ingredients for the seasoning mix together. Mix well and store in an airtight container.
Preheat smoker to 225 degrees. Remove chicken from brine, pat dry and cover with seasoning.
Place the seasoned chicken skin side down in the smoker for 1 hour. Flip and smoke until the internal temperature reaches 140 degrees. Remove the chicken from the smoker.
Preheat the oven to 350 degrees.
Heat the honey in a bain-marie then pour it over the chicken halves. Place on a greased baking sheet and bake for 30 minutes or until the chicken reaches an internal temperature of 165 degrees.