Native American-style Smoked Chicken

Ingredients

In this adaptation, we have replaced the traditional Chinese cooking techniques and ingredients with Native American flavors and cooking methods. Instead of stir-frying the chicken, we are marinating it in Native American spices and smoking it over mesquite wood, which imparts a distinct smoky flavor to the dish. We alse have the original recipe for Mok kai, so you can check it out.

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) maple syrup 2 tablespoons (30ml) maple syrup
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) smoked paprika 1 tablespoon (15ml) smoked paprika
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 tablespoon (15ml) ground coriander 1 tablespoon (15ml) ground coriander
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 1 teaspoon (5ml) black pepper 1 teaspoon (5ml) black pepper
• Mesquite wood chips, for smoking Mesquite wood chips, for smoking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, maple syrup, apple cider vinegar, smoked paprika, cumin, coriander, salt, and black pepper to make the marinade.
2. 2.
   Place the chicken pieces in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours or overnight.
3. 3.
   Soak the mesquite wood chips in water for 30 minutes.
4. 4.
   Preheat a smoker or grill to medium-low heat (around 225°F/107°C).
5. 5.
   Drain the wood chips and place them in a smoker box or wrap them in aluminum foil, poking holes to allow the smoke to escape.
6. 6.
   Place the chicken pieces on the smoker rack or grill grates and add the wood chips to the smoker box or directly onto the coals.
7. 7.
   Close the smoker or grill and cook the chicken for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
8. 8.
   Remove the chicken from the smoker or grill and let it rest for 10 minutes before serving.

Treat your ingredients with care...

• Mesquite wood chips — Soaking the wood chips before smoking helps to create a steady and flavorful smoke. Make sure to drain them well before using.

Tips & Tricks

• If you don't have a smoker, you can achieve a similar smoky flavor by using a charcoal grill and indirect heat. Place the chicken on one side of the grill and light the charcoal on the other side. Add soaked wood chips directly onto the charcoal for smoke.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Serve the smoked chicken with a side of traditional Native American frybread for a complete and satisfying meal.

Serving advice

Serve the Native American-style Smoked Chicken as a main dish alongside traditional Native American sides such as wild rice, roasted corn, and a fresh salad.

Presentation advice

Arrange the smoked chicken pieces on a platter, garnished with fresh herbs such as cilantro or parsley. The golden-brown color and smoky aroma will entice your guests.