[youtube https://www.youtube.com/watch?v=9fZYpc3VguM&w=580&h=385]

Today, we have a recipe for Spicy Ginger and Honey-Orange Chicken made on the Gourmet Guru Kamado Grill. We will cook the chicken over indirect heat on the Gourmet Guru Grill to get some smoke flavor. While the chicken is cooking, we will make the ginger and honey-orange glaze, then finish the chicken over direct heat.

Let’s get started.

Chicken Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

Chicken Ingredients:
• 5-6 pieces of chicken (I used 2 each breasts, thighs and legs)
• Everglades Fish and Chicken Seasoning to taste (you can substitute salt and pepper), more info here: https://www.armadillopepper.com/products/everglades-seasoning-fish-chicken

Glaze Ingredients:
• ¾ cup orange juice
• ½ cup soy sauce
• ½ cup Hoisin sauce
• ½ cup honey
• 1 jar of pepper jelly with mild heat or orange marmalade. The jelly is used to give the sauce some sticky texture and sweetness. I misspoke in the video and referred to an orange-pineapple pepper jelly, but actually used Pina Colada Ghost Pepper Jelly, which includes pineapple and has a mild heat level, recipe is available here: https://www.youtube.com/watch?v=57P_6_q9xSc&t=181s. Any citrus jelly will work in this recipe.
• 2 tablespoons minced ginger
• 1 teaspoon Chinese 5 Spice
• 2 teaspoons minced garlic
• 2 tablespoons Café Tequila Citrus Habanero Hot Sauce, more info here: https://www.armadillopepper.com/products/cafe-tequila-citrus-habanero-hot-sauce

Place all the brine ingredients in a large pot. Mix until the salt everything is dissolved well. Add the chicken, cover and place in the refrigerator for 24 hours.

The next day, remove the chicken from the brine and wipe dry with paper towels to remove any excess salt.

Set up your grill for indirect cooking and bring the temperature to 225 degrees. I’m using the Gourmet Guru Kamado Grill, so I’ll insert the plate setter and then bring the temperature to 225 degrees. For smoking wood, I’m using a mix of maple of cherry wood, 4 to 6 total chunk pieces.

Place the chicken on your grill.

While the chicken is smoking make the glaze by placing all the glaze ingredients in a pot over medium heat. Simmer until the sauce is reduced by one third.

Cook the chicken until it reaches 157 degrees. Remove from the grill, then increase the heat of the grill to 450 to 500 degrees. Place the chicken back on the grill for 3-4 minutes to get some grill marks, turn and apply a layer of glaze.

Cook the chicken for another 2-5 minutes and keep a close eye on the chicken for flare ups. Apply another layer of glaze .

When the chicken has reached 165 degrees it is ready to serve.
Apply some grated orange zest and serve!

Recipe adapted from Bull Grilling and Tailgating

The Perfect Tailgating Food: Spicy Ginger-Orange Glazed Chicken Drumsticks

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Please watch: “Shrimp & Venision Foil Packets at Mosquito Lagoon | Coleman RoadTrip Grill”

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