A Southern American classic, smoked with tradition and plated with finesse.
The heart of the American South beats slow and smoky — and nowhere is that more evident than in North Carolina, where barbecue isn’t just food; it’s folklore. Inspired by the low-and-slow smoking methods of the Carolinas, our North Carolina Smoked Chicken pays homage to this heritage while embracing a fine-dining sensibility.
In Luma Lounge we start with bone-in chicken, marinated in a brown sugar and paprika rub, then smoked gently over wood for hours — locking in that deep, mahogany hue and unmistakable smoky aroma. What makes this dish truly shine is the harmony of elements that accompany it.
It’s served with a Lacto-fermented Mustard, tangy and sharp, made in-house over several days to bring depth and character. A smooth and comforting classic potato mash grounds the plate in familiarity, while a silky thyme-infused jus adds earthiness and richness — tying every element together. “This dish is our journey from the smoke pits of Carolina to the plated poetry of a modern kitchen. Comforting, complex, and quietly bold — this is soul food, redefined.
Concept: Authentic slow-smoked Southern-style chicken, enhanced with house-made lacto mustard, silky mash, and thyme jus.
Ingredients
For Chicken Marinade:
- · Bone-in chicken Spatchcock – 3 pcs
- · Brown sugar – 4 tbsp
- · Paprika – 3 tbsp
- · Cayenne – 1 tsp
- · Garlic powder – 1 tbsp
- · Onion powder – 1 tbsp
- · Mustard powder – 1 tsp
- · Salt – to taste
- · Black pepper – 1 tbsp
- · Apple cider vinegar – for spritzing
- · Apple juice – for spritzing
- · Wood chips – Hickory/Applewood (for smoke)
For Lacto-Fermented Mustard:
- · Yellow mustard seeds – 100g
- · Water – 100ml
- · Salt – 5g
- · Garlic clove – 1
- · Sugar – 1 tsp
- · Apple cider vinegar – 2 tbsp (after fermentation)
For Mashed Potato:
- · Potatoes – 1 kg (boiled, peeled)
- · Butter – 100g
- · Cream – 100 ml
- · Salt & pepper – to taste
- For Thyme Jus:
- · Chicken bones – 500g
- · Onion, carrot, celery – for mirepoix
- · Tomato paste – 1 tbsp
- · Thyme – 4 sprigs
- · Red wine – 150 ml
- · Water – 1.5 litres
- · Salt – to taste
Method
Step 1: Marinate Chicken
- 1. Mix all dry rub ingredients. Rub generously over cleaned chicken .
- 2. Wrap and refrigerate overnight (at least 8–10 hours).
Step 2: Smoke Chicken (Authentic Style)
- 1. Set smoker at 110–120°C (225–250°F) using hickory /applewood.
- 2. Place chicken on rack, skin side up.
- 3. Every 2 hours, spray chicken with mix of apple juice + apple cider vinegar (50:50) to retain moisture.
- 4. Smoke for 6–8 hours minimum, or until internal temp hits 74°C (165°F). For an ultra-rich texture, you may extend to 10–12 hours depending on chamber capacity (not 40 hours unless batch rotated).
- 5. Rest for 15 minutes before serving.
Step 3: Lacto Mustard Prep
- 1. Blend mustard seeds coarsely. Add water, salt, garlic, and sugar.
- 2. Place in sanitized jar, loosely cover, and ferment at room temp for 4–5 days.
- 3. After fermentation, add vinegar and refrigerate.
Step 4: Mashed Potato
- 1. Mash hot boiled potatoes with butter and cream until smooth.
- 2. Season with salt and pepper. Keep warm.
Step 5: Thyme Jus
- 1. Roast bones and mirepoix in oven at 200°C for 30 minutes.
- 2. Transfer to pot. Add wine, water, tomato paste, and thyme.
- 3. Simmer gently for 4–6 hours.
- 4. Strain and reduce till glossy. Season and finish with a knob of butter.
Plating
- 1. Place a scoop of mash on plate.
- 2. Place the smoked chicken on top or beside.
- 3. Dot with mustard or serve on side.
- 4. Spoon thyme jus over chicken and around the plate.
- 5. Garnish with microgreens.
