Recipe courtesy of Jake Newlon
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Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
1 serving (half a chicken)
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
1 serving (half a chicken)
Level:
Easy

Ingredients

  • Whole chickens, cut in halves
Pineapple-Mango Salsa:
  • 1 pineapple, peeled and cut in 1/2
  • 1 red bell pepper cut in 1/2
  • 1 red onion, peeled and cut in 1/2
  • Chopped cilantro leaves
  • Red wine vinegar
  • Sweet chili sauce

Directions

Special equipment: keawe-fired smoker

Place chicken pieces on keawe-fired smoker for about 2 hours at 170 to 200 degrees F. Place the pineapple and vegetables for the salsa on smoker for 1 hour. Take the pineapple and vegetables off the smoker, chop them into small bite-size pieces for the salsa and combine in a bowl. Add the chopped cilantro, red wine vinegar and sweet chili sauce, to taste, and mix everything together. Serve the pineapple-mango salsa right over the smoked chicken halves, or on the side.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa

Recipe courtesy of Jake Newlon

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