Peach Mango Pepper Jam Smoked Chicken

This recipe is amazing in that the chicken is nicely glazed after being smoked and grilled. Note: The original glaze recipe was created by Lauren, a chef at Debonne Vineyards in Madison, Ohio. We will describe the original and our modified recipe as we go.

Ingredients:

Chicken: 4 - Thighs

We prefer 'organic' chicken thighs but you can use any part of the chick that ultimately makes it to your plate.

Seasoning: Peppers4Fun Pork and Chicken Rub and Peppers4Fun Cherry Smoked Paprika Blend.

Glaze:

           Original - Lauren mixed one part Pepper-Licious Peach Mango Pepper Jam to two parts Baby Rays Original.  

 For this Recipe: I did One part Peppers4Fun Peach Mango Pepper Jam to One part Baby Rays Original. Two tablespoons each was enough to glaze the chicken and have about one and a half tablespoons left. Smoke: Pecan wood chips

Directions:

1. I like skin on chicken and Cath doesn't so we always do some with and without skin. In this case we have two thighs that the skin is left on.

2. Season all the pieces with the Peppers4Fun Pork and Chicken Rub and the Cherry Smoked Paprika Blend. I usually give the chicken a medium coating since I want the smoke to get to the meat. 

3. While the chicken comes to room temperature, Get the Grill Going. I have a radiant heat gas grill that I set up one side as my smoke side.  Set your grill up to make some good smoke and get to a temperature of around 350° F. For this recipe I use Pecan wood chips. This is a mild smoke that will really get expanded in flavor by the Glaze.

4. Place the chicken opposite your heat and smoke source. Let it smoke for about 10 minutes and then turn it.

5. While the smoke is on, it is time to mix up your glaze. Simply mix two tablespoons of the Peach Mango Pepper Jam and the same of Baby Rays Original. You are ready to go.

6. Turn the chicken over and Crank up the heat to 450° F to finish the grilling / smoking. Do this for another 10 to 15 minutes or until the internal temperature of the chicken reaches 165° F.

7. Turn off the heat and put on the glaze.

8. Take the chicken off the grill and let it sit while you put your favorite sides on the dish. You even have some extra glaze for your potatoes or put more on your chicken so you can swab around every bite.