I shared this with my mom. We both agreed that the flavor was great and we would absolutely make this again but we didn’t like the skin on the chicken, to us, it made it slimy. We would just use boneless skinless chicken breasts next time. It makes it a lot faster and a lot easier. I would definitely make it again though the flavor is just superb. I also recommend boiling the sauce down for a few minutes to thicken it. This dish also reheats very well and it results in a very tender chicken.
Thanks so much for your excellent and thorough feedback Bethany! So glad you enjoyed this recipe and your photograph is great, makes me want to get in the kitchen and rustle some of this up right now!
George Hamilton’s Smoky Chicken
5 lb / 2250g chicken, jointed
1⁄2 cup / 60g flour
Salt and pepper
1 teaspoon olive or salad oil
1 can or bottle of beer
1 chicken bouillon cube
2 teaspoons honey
1 cup / 240ml undiluted frozen orange juice
1⁄8 teaspoon liquid smoke
1⁄4 teaspoon hickory seasoning salt
1⁄4 teaspoon garlic salt
Shake the chicken pieces with the flour, 1 teaspoon of salt, and 1 teaspoon of pepper in a paper bag. Brown the chicken in heated oil in a large frying pan that has a lid. After chicken is browned on all sides, pour off all the oil and add the beer. In a separate pan, heat the chicken bouillon cube, honey, and orange juice together until the cube is dissolved. Add the liquid smoke, hickory salt, and garlic salt. Then pour over the chicken. Cover frying pan and cook the chicken over a low heat for about two hours or until done.
Serves 6 to 8