Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 minced garlic cloves, 2 tablespoons grated fresh ginger, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon ground white pepper.

2. 2

   Place the 1.5 kg spatchcocked chicken into the marinade, ensuring it is fully coated, then cover and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Preheat your smoker to 120-135 degrees Celsius (250-275 degrees Fahrenheit) using applewood or hickory wood chips.

4. 4

   Remove the chicken from the marinade, discarding any excess marinade, and smoke the chicken for approximately 45-60 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) in the thickest part of the thigh.

5. 5

   While the chicken is smoking, prepare the tahini glaze by whisking together 4 tablespoons tahini, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon light soy sauce, 1 tablespoon water, and 0.5 teaspoon chili flakes until smooth.

6. 6

   Once the smoked chicken is cooked, brush generously with the tahini glaze and place back into the smoker or a hot oven for another 5-10 minutes until the glaze caramelizes slightly.

7. 7

   Rest the Malaysian Smoked Chicken for 10 minutes before carving, then garnish with 2 tablespoons chopped fresh cilantro and 1 sliced red chili before serving.