Honey and soy oak smoked chicken on potato and spring onion salad

Summer is upon us and this recipe is perfect for both picnics and light lunches. If you have never smoked your own foods before, why not come along to our ‘Hot Smoking at Home’ taster course and learn all about it.



Serves 2



  • 100g salt
  • 100g caster sugar
  • Tbsp. honey
  • Tbsp. soy sauce
  • 2 chicken breast
  • Handful of oak chippings

Potato salad

  • 300g new potatoes (boiled until tender)
  • 3 sprigs of spring onion
  • 2 tsp. whole grain mustard
  • 1 egg yolk
  • 100ml rapeseed oil
  • 1 tsp white wine vinegar
  • 1 tbsp. roughly chopped coriander


  • Mix the salt and sugar together and rub over the chicken fillets and cure for 1 hour in the fridge
  • Rinse the cure off thoroughly, pat dry then place on a metal rack. Slightly warm and mix the soy and honey and brush all over the breasts. Sit the rack over the chippings within the hot smoker.  Put the smoker on a high heat, when the chippings start to smoke put the lid on, turn down to a medium heat and cook for 12 to 15 minutes
  • Whilst cooking prepare the salad. Make the mayonnaise by whisking the egg yolk, vinegar and mustard together then gradually whisk in the oil until a thick consistency is achieved
  • Dice the potatoes, finely chop the onions and add this to the mayonnaise with the coriander and season
  • When the chicken is cooked, rest for five minutes, slice thinly and present with the potato salad decorated with a little fresh coriander , sliced red chilli and chilli infused rapeseed oil
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