Sweet, smoky, savory, and just the right amount of “where has this been my whole life?”
This smoked chicken gets coated with Scott’s Classic, cooked low and slow until juicy, then glazed at the end with Pineapple Ginger for that sweet, tangy finish that makes people hover around the cutting board like they suddenly work there.
Classic brings the savory backbone. Pineapple Ginger brings the shine. Together, they make boring chicken pack its bags.
Ingredients
- 4 bone-in, skin-on chicken breasts, or 1 whole chicken, spatchcocked
- 2 tablespoons olive oil
- 3 tablespoons Classic
- 1/2 cup Pineapple Ginger (plus more for serving)
- Fresh cilantro or parsley, for garnish
Instructions
- Prep the chicken — Pat the chicken dry with paper towels. Drizzle with olive oil, then coat generously on all sides with Classic. Let it sit for at least 30 minutes, or refrigerate overnight if you planned ahead like a responsible adult.
- Preheat the smoker — Set your smoker to 250°F. Cherry, apple, or hickory all work well here.
- Smoke — Place the chicken on the smoker skin-side up. Smoke for 1.5 to 2 hours, or until the chicken is almost done and the skin has picked up good color.
- Glaze — Brush Scott’s Pineapple Ginger Sauce generously over the chicken during the last 15–20 minutes of cooking. Don’t glaze too early unless you enjoy turning sugar into sadness.
- Finish cooking — Continue smoking until the chicken breast reaches 165°F internally. If cooking a whole spatchcocked chicken, make sure the breast hits 165°F and the thighs are tender.
- Rest — Remove from the smoker and let it rest for 10 minutes before slicing. Yes, resting matters. No, poking it every 30 seconds does not help.
- Serve — Serve with extra Pineapple Ginger Sauce on the side because someone is absolutely going back for more.
Chef Scott's Tips
- Scott’s Classic is the foundation here. It gives the chicken that smoky, savory flavor before the glaze even shows up.
- Pineapple Ginger goes on near the end so it gets sticky and glossy without burning.
- Cherry or apple wood plays really well with the pineapple and ginger. Hickory works too if you want a little more smoke.
- Spatchcocking a whole chicken helps it cook more evenly and gives you more surface area for seasoning and sauce. More flavor real estate. That’s never a bad thing.
- Leftovers are killer over rice, in tacos, on a salad, or chopped into chicken salad with a little extra Pineapple Ginger mixed in.
- Sweet, smoky, tangy, and way too good to be called “just chicken.”
Sweet heat, smoky bark, and a glaze that'll have everyone asking for the recipe. 🔥🍍
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