Hoisin-Honey Smoked Roasted Chicken

1. 1

   Combine in a big bowl light soy sauce, spiced coconut vinegar, fish sauce, Sprite, green onion, garlic, ginger, black pepper, 5-spice powder, bay leaves, half of hoisin sauce and raw honey. Mix well then add the chicken pieces.

2. 2

   Marinate for 2 hours or overnight in a sealable plastic bag and place in a plastic container to avoid spillage in the refrigerator.

3. 3

   If soaked overnight, before leaving for work, remove the chicken from the marinade, drain chicken pieces in a colander and keep on a clean plastic sealable bag and refrigerate. Discard marinade to avoid cross-contamination.

4. 4

   Soak the skewers for half hour together with the wood chips before assembling the chicken.

5. 5

   Preheat the oven at 350 degrees fahrenheit.

6. 6

   When skewers are ready, drain all in a colander. Thread the chicken into the skewers lengthwise, two strips per skewer. Lay down on a cookie cooling rack or steel rack over a lined cookie pan with parchment paper or place directly over parchment paper.

7. 7

   Combine the two loaf pans and place the wood chips. Place the pans on the oven floor.

8. 8

   Roast for 15 minutes on each side or when meat thermometer inserted reads 165 degrees fahrenheit, the chicken is done.

* Per serving · 4 servings · Values may vary.