The Ingredients – This dish requires:
4 large chicken thighs (Bone In) or 1 – 3½ lb chicken halved. 1 – Fresh pineapple, cut into ½†thick slices to fit your frying pan
The Rub - 1 tsp ground coriander, 1 tsp cumin, ½ tsp cayenne pepper, 1 tsp Taj’in, Kosher salt (to taste), Ground Black pepper (to taste)
The Glazing Sauce - 1 serrano or jalapeno pepper, sliced, 2 cloves garlic, crushed
¾ cup pineapple juice, ¼ cup cider vinegar, 2 TBS brown sugar, 1 TBS Paprika
Set cooker at 425 degrees. Once at temp, place cast iron frying pan in indirect area to preheat.
Mix rub in a small bowl.
Lightly oil chicken skin and place on char broiler skin side down to crisp skin. When crisped remove from fire and rub with spice mix then salt and pepper.
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Add oil to fry pan and place pineapple slices on bottom. Place chicken on top of pineapple slices, skin side up.
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Set pan back in cooker, indirect, until chicken reaches 165 degrees. Meanwhile, prep and bring the glazing sauce elements to a boil in a sauce pan and reduce until thickened and a syrup. When chicken is up to final IT, baste the chicken with the glaze and let it get "bubbly". Baste again. Use all the glaze. Let rest 10 minutes, then serve with pineapple slices, Mexican Corn and white rice.
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