Apple-Smoked Miso Butter Chicken

By Sprig Originals ✓ · cooked up in Sprig

A whole chicken, split flat and rubbed with sweet-salty white miso butter under the skin, then smoked low and slow over apple wood until the meat pulls apart and the skin turns deep amber. Eleven ingredients, one bird, and about two hours of hands-off time on the smoker for a Sunday dinner that tastes like it took a lot more work.

Ingredients

• 6 tbsp unsalted butter, softened
• 3 tbsp white miso paste
• 2 tbsp mirin
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated

• 1 whole (4–4.5 lb) chicken
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 chunks apple wood smoking chunks (or 2 cups apple wood chips)

• 3 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Set up your smoker for indirect cooking at 275°F (135°C) and add 3 chunks of apple wood to the coals or smoke box. Apple gives a mild, slightly sweet smoke that will not bully the miso — do not substitute mesquite here. Let the smoker settle at temperature for 15 minutes with clean, thin blue smoke before the chicken goes on.
2. Meanwhile, spatchcock the chicken: place it breast-side down on a board and cut down both sides of the backbone with kitchen shears, remove the backbone, flip the bird over and press firmly on the breastbone until it lies flat. Pat the skin very dry with paper towels.
3. Mash the softened butter with the miso, mirin, grated garlic and ginger until smooth. Slide your fingers under the breast and thigh skin to loosen it, then push about two-thirds of the miso butter underneath, spreading it evenly. Rub the remaining third all over the outside of the skin and season the bird with the salt and pepper.
4. Lay the chicken skin-side up directly on the smoker grate, well away from the fire. Smoke at 275°F for 1 hour without opening the lid, then check that the smoker is holding temperature and top up the charcoal or wood if it has dropped.
5. Continue smoking for another 45 to 75 minutes, until an instant-read thermometer in the thickest part of the breast reads 165°F (74°C) and the thigh, clear of the bone, reads 175°F (79°C). Total time is usually 1 hour 45 minutes to 2 hours 15 minutes for a 4 to 4.5 lb bird.
6. If the skin is paler than you would like at the end, move the chicken directly over the coals for 3 to 4 minutes, watching closely — the miso butter browns fast and will burn if you walk away.
7. Rest the chicken on a board for 15 minutes, then cut into breasts, thighs, drumsticks and wings. Spoon over any buttery juices from the board and scatter with scallions and sesame seeds.

Chef's tips

Nutrition (per serving, estimated)

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