Big Bottom BBQ Lavender Chicken

Prep Time:

10-15 Minutes

Cook Time:

60-90 Minutes

Serves:

4-6 Servings

Level:

Intermediate

Cost per Serving (as plated)

$6

About the Recipe

Try this recipe from our Big Bottom Valley on your smoker or grill, we have found this to be a great use of your dried lavender and it adds an interesting new twist to the same old chicken dishes!

Ingredients

  • 3 lbs chicken legs or quarters

  • 1/3 cup olive oil (or avocado oil)

  • 1/4 cup dried lavender (loosly packed)

  • 2 cloves fresh pressed garlic (or 1 teaspoon minced)

  • 2/3 cup Sweet Baby Ray's BBQ sauce

  • 1/3 cup water

  • Salt to liking

  • Pepper to liking

Preparation

Step 1

Use a large bowl and combine lavender, olive oil, BBQ sauce, garlic, salt & pepper, and water, then mix well.


Step 2

Wash chicken, drain, and pat dry. Add to bowl, and coat evenly. At minimum let sit covered and chilled for 30 minutes or chill up to 3 hours. If chilling longer than 30 minutes, agitate or mix once.


(Now is the time to be thinking of your side dishes, we like rice, green beans, and a warmed bread roll)


Step 3

(Preferred) Preheat pellet smoker to 300F, place on rack, and cook 60-90 minutes depending on thickness of chicken pieces. **Save marinade! If you have a water tray on your smoker don't forget to fill it up. Check at 45 minutes, turn chicken and brush saved marinade to keep meat moist and form a nice glaze (cut open and check or use an integrated meat probe on the largest piece to verify over 165F internal temp)


(Propane Grill) Grill on traditional gas grill to an internal temp of 165F (grills vary greatly on cooking times) at the mid point check and turn, do coat with leftover juices to keep from drying out and form that thick glaze.


Step 3

Plate and garnish with lavender buds, a fresh lavender spike, or if out of season use a cutting of lavender leaves. Pairs nicely with jasmine rice, fresh garlic green beans, a rye & oats bread, and of course lavender lemonade!