Step 1: Marinate the Chicken

In a bowl, combine the honey, soy sauce, sesame oil, garlic powder, ginger, mustard powder, and brown sugar. Mix well until fully incorporated.
Place the chicken into a large resealable plastic bag and pour the marinade over the top. Seal the bag and massage the marinade into the chicken. Refrigerate for 4–6 hours.

Step 2: Smoke the Rice

Preheat your Z Grills pellet smoker to 160°F, or the lowest temperature available. I am using cherry pellets, but any fruit wood will work great.
Spread the brown rice evenly on a shallow tray and place it on the middle rack of the smoker. Smoke for 1 hour, stirring the rice halfway through to ensure even smoke exposure.

Step 3: Cook the Rice

Remove the smoked rice from the smoker and add it to a pan containing 2 cups of boiling water and 1 tablespoon of butter. Stir well and cover.
Increase the smoker temperature to 400°F. Return the covered rice to the smoker and cook for approximately 1 hour, or until the rice is tender and the liquid has been absorbed. Be sure to check occasionally to prevent scorching.
Once cooked, set the rice aside and keep warm.

Step 4: Build the Skewers

Thread the marinated chicken onto metal skewers or soaked wooden skewers, arranging 3–4 pieces of chicken per skewer.

Step 5: Grill the Chicken

With the smoker running at approximately 400°F, place the skewers directly over the fire pot area.
Cook for 7–10 minutes, then flip. You should have a nice caramelized sear developing on the chicken.
Continue cooking until the chicken reaches an internal temperature of 165°F.

Step 6: Serve

Plate the smoked brown rice and top with the Honey Sesame Chicken Skewers. Finish with a light drizzle of honey and a sprinkle of sesame seeds.
Serve immediately and enjoy!
Pitmaster Tip: Cherry pellets provide a subtle sweetness that pairs

Pitmaster Tip: Cherry pellets provide a subtle sweetness that pairs perfectly with the honey and sesame flavors in this recipe.