Ingredients

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1 tbsp unsalted butter
2 shallots, minced
1 tbsp minced fresh ginger (I used a heaping tbsp- you can never have enough ginger in my book!)
1/3 cup packed light brown sugar (I used Bourbon Barrel smoked sugar to add some smokiness to the sauce)
1/3 cup fresh lemon juice (or the juice of 2 large lemons)
1 tsp lemon zest (this is my own addition)
sea salt, fresh ground pepper to taste (again, I used Bourbon barrel smoked sea salt and pepper- it is my favorite!)

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Instructions

In a medium sizes saucepan, melt the butter over low-medium heat. Add the shallots and ginger and cook about 4 minutes. Next, add the sugar, lemon juice and mustard and simmer for about 6 minutes until the sauce has

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thickened. Make sure to stir the sauce often while cooking. Add salt and pepper to taste.

Cooking suggestions:

I smoked chicken quarters seasoned with salt/pepper/smoked paprika at 350 degrees on indirect heat for 7 minutes each side, and finished on direct heat for 3 minutes each side. I basted with sauce while on direct heat (be sure to coat grill with oil so the chicken does not stick). I reserved sauce to be served with the chicken. I tried Kingsford’s new smokehouse briquettes for smokiness in lieu of regular smoking chips. Don’t pull chicken off until the internal temp has reached 170 degrees – I used a thermapen to check the internal temp.

Goes great with my Charleston coleslaw recipe!

Notes

this recipe is by Steven Raichlen from the July 2012 issue of Fine Cooking Magazine, I’ve added very slight modifications