With the recent addition of the Komodo Kamado Grill at Karma Beach (a step up from your backyard barbecue), Karma Kandara’s F&B team are smoking up daily specials using market-fresh seasonal ingredients. Gather your herbs and spices, this flavoursome Chicken dish features all the best ingredients including turmeric, ginger, red chilli, coriander seeds, star anise, bay leaf and pink peppercorns.
Recipe Needs
*Can substitute any natural wood charcoal readily available in your country.
Sugarcane Chicken Brine
Technique
- In a large pot combine the salt, sugar, garlic, shallots, ginger, turmeric, chilies and dried spices.
- Bring to a boil, then reduce to a simmer until the sugar and salt have dissolved.
- Remove from heat, let cool for 15 minutes.
- Add ice cubes, cold water, sugar cane juice, coriander stems & maple syrup.
- Once the brine solution has cooled to below body temp, your chickens are ready to brine.
- Place both spatchcock chickens in brine fully submerged.
- Cover with plastic wrap and place in the bottom of the fridge for up to 12 hours.
Step 2
- Remove the chickens from brine and rinse under cold water.
- Pat dry with paper towel and place on baking sheet.
- Season with salt and pepper, let stand while preparing your smoker.
Preparing your smoker:
- Follow the directions of the manufacturer.
- Follow in once you have reached white hot coals as in the directions below.
In reference to the Komodo Kamado:
- Adjust the splitter basket to half volume.
- Load with coconut charcoal and light.
- Adjust the temperature of smoker/bbq to a maximum of 121 degrees Celsius/ 250 degrees Fahrenheit.
- Cut 2kg of Sugarcane into 20cm logs. Place half on top of the white coals.
- The remaining 1kg of sugarcane, split down the middle two times creating 50cm splits.
- Place on top of the grill as an additional rack. This will elevate the chicken and allow the hot air to circulate completely around the chicken while smoking.
- Place the chickens breast side up on sugarcane splits.
- Close the lid and smoke low & slow for 2 hours.
- After two hours check chicken by placing a thermometer inside the thigh area to ensure a safe cooking temperature of 75 degrees Celsius/ 165 degrees Fahrenheit is achieved.
- Remove the chicken from the bbq/smoker and place in a holding container.
- Cover with aluminium foil to hold in moisture while the chicken rests before serving.
Serve with your favorite summer side dishes!
