All recipes can be adjusted to your liking... if you want to make more sauce, do so... if you want to add more rub, do so...
2 Heirloom Chickens
2 tbsp grass-fed butter, each tbsp. divided
Marinade... soak the chicken!
2 cup Organic Grass-fed milk
4 cloves garlic, crushed
Rub... don't be shy, add more if you want!
2 tbsp Cajun seasoning, divided
Honey & Spice Sauce
¼ cup honey
1 small onion, diced
2 cloves garlic, minced
1 small jalapeno (or 1 Thai chili), diced
1 tbsp avocado oil or EVOO
1 tbsp unseasoned rice vinegar
1 tbsp liquid amino
1 tbsp. grass-fed butter
Separate the skin from the breast and then put ½ a tbsp of butter in between the breast and skin
Place each chicken in a Ziplock bag and then 1 cup and 2 cloves of garlic in with it; let soak overnight
When ready to cook, drain and pat dry the chicken
Liberally sprinkle the dry rub all over the chicken and set a smoker to 275 degrees
Start on the Sauce… heat a pan over medium-low heat and add the oil, butter, onions, garlic and jalapeno… sauté and stir occasionally until the onions are golden (about 10-15 minutes)
Once the onion mixture is done, put in a blender or a food processor; add the honey, vinegar and amino; blend the until it is a thick puree...
Divide the sauce in to 3 separate ramekins or other containers that are similar
Put the chickens on the smoker and let cook for 30 minutes… with a basting brush, brush down the chickens with the Honey & Spice sauce from one of the containers…
After another 30 minutes, baste the chicken again with the second container of sauce…
Once the chicken reaches 165 degrees in the breast, remove the chickens and baste it down one last time… then let the chicken rest for 10 minutes before slicing or pulling the meat to serve…
*After the first & second brushing wash down the basting brush, some of the chicken may not be fully cooked so you want to clean it off…
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