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Smoked Chicken Quarters with Basil Anchovy and Caper Sauce


For Basil, Anchovy, and Caper Sauce:
2 cups fresh basil leaves
5 Tablespoons red wine vinegar
5 anchovy filets, chopped
2 Tablespoons Dijon mustard
3/4 teaspoon salt
3/4 cup olive oil
1/4 cup corn oil
1/2 teaspoon freshly ground pepper


Smoke lightly salted chicken quarters for 2 1/2 hours at 225°F. Serve sauce on the side. Garnish with fresh basil leaves and a few capers.
For Sauce: Place first 5 ingredients in food processor for 30 seconds. With machine running, gradually add oil through feed tube and blend until sauce is thick. Mix in pepper. Transfer to a small serving bowl. Let stand at room temperature. Can be prepared up to 3 hours ahead. Re-blend if necessary.
Recommended wood: Hickory