James E. Pepper Smoked Chicken Fried Rice with Miso, Garlic & Country Ham
2 hrs 15 mins - Prep 50 mins / Cook 1 hr 25 mins
Beginner
Much like the James E. Pepper distillery, this dish takes something traditional and gives it a modern update. Featuring chicken cooked two ways – smoked drumsticks and grilled chicken breasts – this Southern-inspired fried rice has everything you could ask for. The marinade is bursting with rich, salty flavor from the red miso and soy, while brown sugar and ketchup balance it out with a sweetness that’s all tied together by the spicy flavor of James E. Pepper rye whiskey.
We made this recipe on the Rider DLX, but you can make it on your smoker or grill.
3 Servings
Ingredients
Chicken
- 4 chicken drumsticks
- 2 chicken breasts, boneless
- > competition blend wood pellets
Marinade
- 1/4 cup ketchup
- 2 tablespoons red miso paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup rye whiskey
Fried Rice
- 2 tablespoons oil
- 1/2 cup chopped shallots
- 3 cloves garlic, minced
- 1/4 cup green peppers, chopped
- 2 cups Brussels sprouts, shaved
- 1 cup diced ham
- 1 quart white rice, cooked and chilled
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1/4 cup rye whiskey
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