Pecan-Smoked Firecracker Chicken

December 08, 2017 0 Comments

Today’s recipe is for Pecan-Smoked Firecracker Chicken. We’re making this on the Pit Barrel Cooker, but you can just as easily cook this on a charcoal or gas grill. This recipe is easy and a great way to make sweet and spicy chicken that is really moist.

Smoked Firecracker Chicken


  • 4 chicken breasts (recipes); recipe can easily accommodate 6 pieces of chicken
  • ½ gallon water
  • ½ cup Kosher salt
  • ¼ cup brown sugar
  • 2 teaspoons (approximately) of Stubb’s Chicken Spice Rub
  • ½ cup Minorcan Datil BBQ Sauce (or your favorite tangy BBQ sauce)
  • ¼ cup honey
  • 2 teaspoons Wild Turkey Habanero Hot Sauce (or your favorite hot sauce)
  • 5 teaspoons apple cider vinegar

Recipe Instructions

  1. Make a brine by mixing the water, Kosher salt and brown sugar together in a pot or gallon Ziploc bag until the salt and sugar are dissolved.
  2. Place the chicken in the brine and refrigerate for 24 hours.
  3. The next day, remove the chicken from the brine and pat dry with paper towels to remove any excess salt.
  4. Season the chicken with the Stubb’s Chicken Spice Rub and place on the pre-heated Pit Barrel Cooker.
  5. To make the Firecracker sauce, mix the Minorcan Datil BBQ Sauce, honey Wild Turkey Habanero Hot Sauce and Apple Cider Vinegar together.
  6. When the chicken breasts reach 150 degrees F (30 minutes for this cook), apply a layer of the Firecracker sauce.
  7. After approximately 7 minutes apply another layer of the Firecracker sauce.
  8. Continuing applying the sauce every 5-7 minutes until the chicken breasts have an internal temperature of 165 degrees F.

For the step-by-step recipe, watch our Firecracker Chicken video. 

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