Recipe: Yummy Caramelized Kabocha and Smoked Chicken in BBQ sauce

Caramelized Kabocha and Smoked Chicken in BBQ sauce. The trick to getting that deliciously caramelized layer of sweet barbecue sauce on the chicken is to generously apply the sauce before baking. If you want a super thick layer you could even baste a second time half way through cooking. Should I cover the chicken while baking?

This smoked chicken recipe is easy and results in a juicy, melt in your mouth chicken layered with flavors from the sweet rub, light apple wood smoke, and tangy Kansas City BBQ Sauce. In a medium size sauce pan measure and add; mustard, sugar, chili powder, salt, pepper, cayenne, garlic and onion powder. Pour in vinegar, water and drop in the butter, stirring to combine. You can have Caramelized Kabocha and Smoked Chicken in BBQ sauce using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Caramelized Kabocha and Smoked Chicken in BBQ sauce

1. You need 250 gr of kabocha, deseeded and cubed.
2. It's 1 of onion, chopped.
3. It's 3 of garlic, chopped.
4. It's 1 tbsp of oil.
5. Prepare 250 gr of smoked chicken, shredded or chopped.
6. It's 3 tbsp of BBQ sauce.

Baste each of the chicken thighs with the ½ cup of reserved teriyaki sauce. A great way to make barbecue chicken is to smoke the bird low and slow and shred the meat. This makes a wonderful alternative to pulled pork that is quick and easy. This sauce, inspired by the barbecue sauces of the mountain country of the Carolinas, is the perfect sauce for pulled chicken.

Caramelized Kabocha and Smoked Chicken in BBQ sauce step by step

1. Heat oil in a pan. Put kabocha inside and stir occasionally until kabocha is caramelized and soft, but not crumbly..
2. Add garlic and onion, stir until fragrant..
3. Add smoked chicken and stir. Add BBQ sauce, stir and mix well..

I really love chicken with sticky, caramelized and tasty BBQ sauce. How often do I mop BBQ sauce onto my chicken without losing heat, how much is too much & how far into the smoking do I apply the first mopping of sauce?? Im using a horizontal off set smoker. In true barbecue, most meat is served with barbecue sauce as a condiment and not as an ingredient. Whether you baste while on the grill or serve on the side, the flavors you add to grilled and smoked meats should be controlled.