Honey Smoked Chicken
(05 Mar 2013)

honey smoked chicken

Honey Smoked Chicken

Serves 4-6


These chicken portions are flavoured with a hint of honey, although they are not distinctly sweet. The Chicken portions are hot smoked so they can be used as is or kept for salads or picnics.


Recipe by The Institute of Culinary Arts


Honey brine:

  • 1.9L warm water
  • 110g coarse sea salt
  • 60ml honey
  • 60ml dark brown sugar
  • 1 onion, finely chopped
  • 2 cloves garlic, finely minced
  • 60ml pickling spice
  • 1 whole chicken, portioned
  • 200g oak bark shavings (for smoking)


  1. Combine the water with the other brine ingredients.
  2. Pour enough brine over the chicken to submerge them. Use a plate to keep the pieces completely below the surface and cure under refrigeration for 8 hours or overnight.
  3. Rinse the chicken and blot dry. Air-dry in the fridge overnight to form a pellicle or skin.
  4. Place the oak chips in a wok lined with tin foil and heat until they start smoking.
  5. Place the chicken on a wire rack and place in the wok, cover with tin foil and hot smoke until cooked -approximately 20 min. Serve with a salad or shred and place on sandwiches.


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