Five-Spice Chicken “Ribs” with Gochujang Glaze & Peanut Dukkah
A unique cut that can quickly be created at home that will wow your guests with its sticky, saucy, fall-off-the-bone goodness! Great for a backyard barbecue, or take it to a block party to impress all the neighbors!
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INGREDIENTS
1 pack Sanderson Farms® Bone In Skin On Chicken Thighs Family Pack
3% Five-Spice Brine
Salt and pepper to taste
3% FIVE-SPICE BRINE
1 gallon water
1/2 cup kosher salt
1/8 cup sugar, granulated
4 each bay leaves
2 tablespoons Chinese five-spice powder
2 teaspoons cayenne pepper
1 tablespoon coarse ground black pepper
GOCHU-GLAZE
2 cups honey
1 cup gochujang
1 tablespoon lime juice
1 teaspoon fish sauce
HONEY ROASTED PEANUT DUKKAH
1 cup honey roasted peanuts
2 tablespoons sesame seeds
1 teaspoon five-spice powder
1 sheet nori
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon sugar
DIRECTIONS
1. Remove chicken thighs from pack and place skin side down on a cutting board.
2. Square off the thighs to make them look similar to ribs by cutting strips off parallel to the thigh bone. Reserve that meat for other uses or brine and smoke it too!
3. Brine the "ribs" in the 3% Five-Spice Brine up to 24 hours, covered and refrigerated.
4. One hour prior to smoking, remove the chicken from the brine and pat dry. Season with salt and pepper to taste.
5. Smoke "ribs" at 250°F–275°F for 3 hours, basting with the gochujang honey glaze every 30 minutes.
6. Once the "ribs" have reached 165°F or greater internal temperature (as measured by a calibrated thermometer), remove from the smoker.
7. Brush the fully cooked "ribs" with more gochujang honey glaze and then top them with the Peanut Dukkah.
3% FIVE-SPICE BRINE
1. Combine all ingredients in a stockpot and bring to a boil.
2. Remove from heat and let aromatics steep for 30 minutes.
3. Strain and refrigerate until use.
GOCHU-GLAZE
1. Heat honey in a saucepan over low heat until it starts to bubble.
2. Remove from heat and stir in the rest of the ingredients.
3. Allow to cool for 2–4 hours or refrigerate until use.
HONEY ROASTED PEANUT DUKKAH
1. Combine all in a blender or food processor. Pulse mixture until it is crumbly and uniform in size. DO NOT PUREE INTO A PASTE.
2. Transfer to an airtight container and reserve until use.
