Smoke Glaze Chicken Breasts with Szechwan Peanut Dipping Sauce
50 chicken breasts, bone in, skin on
1 cup dark brown sugar
1/4 cup paprika
1 Tablespoon granulated garlic
1/2 cup cornstarch
1 cup water
1/2 cup soybean oil
1 1/4 cup white vinegar
1 1/4 cup soy sauce
1/4 cup fresh lime juice
1 1/2 cup onion, finely chopped
6 cubes chicken bouillon or 3 Tablespoons concentrated chicken soup base
5 Tablespoons granulated garlic
1 1/2 Tablespoons ground ginger
1 1/2 Tablespoons ground coriander
2 Tablespoons ground cayenne pepper
1/4 Tablespoons nutmeg
1 Tablespoon red pepper flakes
3 cups natural, coarse-ground peanut butter
1 1/2 cups honey
Mix glaze ingredients together and rub onto both sides of chicken breasts.
Smoke chicken with hickory at 200°F for 1 hour. Place in sealed container and refrigerate.
Combine all ingredients except peanut butter and honey in large saucepan. Over medium heat, stir regularly for 5 minutes. Remove from heat and add peanut butter and honey. Mix well and refrigerate in covered container. Sauce will be ready to use in 12 hours.
Sear chicken breasts over charcoal or hardwood and serve with sauce in a ramekin or small bowl on side.
Yield: 50 servings