Place a small amount of mesquite wood in a bowl of water for about 30 minutes.
For the Smoked Chili Butter
- Half red bell pepper
- Half yellow bell pepper 2 garlic cloves, peeled and minced
- ½ small shallot, peeled and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh cilantro
- 1 Serrano chili pepper, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- ½ cup unsalted butter (one stick) room temperature
- salt and pepper to taste
Prepare a gas or charcoal grill to medium heat. Remove the stems, ribs and seeds from the red and yellow bell peppers. Place the peppers on the side opposite side the fire and cover, leaving the vent holes open. Smoke for about 10 to 15 minutes. Allow to cool and cut into small dice. Place all the ingredients in a bowl and mix until everything is well incorporated into the butter. Season to taste with salt and freshly ground pepper.
Using a rubber spatula, scrape the butter onto a long sheet of waxed paper, forming a straight line. Fold the paper over the butter and roll into an even cylinder with the diameter of a silver dollar. Twist the ends and place in the refrigerator for 2 hours.
For the chicken
Select about 6 to 7 lbs. of Amish chicken parts of your choice
Coat the chicken parts with a little oil and sprinkle both sides with salt and pepper.
Place the chicken skin side down over medium-hot heat and grill for 7 to 10 minutes or until the skin is golden brown. Turn and cook an additional 5 minutes on the other side or until the meat juices run clear. Remove chicken from the grill.
Unwrap the smoked chili butter and place slices on each piece of chicken. Serve with your choice of sides, such as seasoned fries and potato salad. Garnish with freshly chopped cilantro.