Tag Archives: Smoked Chicken

Southern UNfried Chicken

I’m overdue for a food post here. 🙂 I did this one a while back, and have just had too much drama to deal with.

Yes, UN-Fried Chicken

The Backstory:

Almost as fun as the cooking for me. It all started with the bottle of spice in the upper right corner of the picture. We found a cute little shop that sold spices for just about every kind of cooking you can think of. One of the bottles we bought was for fried chicken seasoning.

When it came time to do the chicken for dinner though, we were already behind schedule for the day and stressed out. I just plain didn’t feel like the mess of creating a batter dredge for the chicken. The end result is we decided to put the chicken on the smoker just using the seasonings without all the extra flour and oil.

Net Result:

Chicken that tasted exactly like fried chicken but with a deep smoke flavor also. It was really juicy and tender. Total winner; all the flavor of fried chicken with none of the fat and carbs!

Delicious!

We had it plain the first night, but the leftovers got served with veggies and topped with a bit of cream of mushroom soup as gravy:

This one was a fun experiment that turned out much better than I expected. It just goes to show that there are options for making classic unhealthy food into something healthy that still tastes great. It’s a process of discovery I’m enjoying more and more.

While I did mine on our Rec-Tec pellet smoker, this could just as easily be done baked in an oven. I’d recommend on a wire rack to let the skin crisp just a little as it bakes.

Asian Fusion Smoked Whole Chicken

On a throne no less!

So let’s hop in the way-back machine and go back to the start though. 😁 I had talked last time I tried “beer can” chicken that I was going to do it again as soon as I got a normal sized porcelain ‘throne’, so that it would actually fit in the smoker. Well, the replacements came in a few days ago.

So, it was time to get busy! Since these chicken thrones make for virtually unlimited options in what you use to steam the inside of the chicken, I decided to do something really different. My uncle brought back a marinade recipe decades ago from Korea when he was in the Navy. Looking online, apparently it’s bulgogi, but it’s not anywhere as sickeningly sweet as the stuff I’ve tried from Costco and a few other places. So anyway… Yeah… Insert Hipster joke or meme here.

Being bulgogi, it’s intended for beef, but I branched out and tried it on chicken with great success (so long as you don’t over-marinate it). Here’s that recipe, in the quantities he used it for a couple of pounds of short ribs:

Korean Short Rib Marinade (bulgogi)

1/3 a cup of soy sauce

1/3 a cup of water

1/4 cup of white or yellow onion, chopped

1 or 2 scallions (green onions), chopped

2 Tablespoons of sesame seeds

2 Tablespoons of sugar

2 cloves of finely minced or pressed garlic

1/2 a teaspoon of pepper

A couple of quick notes here:

First, the original recipe also called for 1/4 a teaspoon of MSG. Given the bad rap that MSG has, I don’t use it though. I’ve also considered adding a tablespoon or two of freshly grated ginger, but haven’t tried it yet.

I’ve tried this on several cuts of beef such as tri-tip and tenderloin with great results. It works good with chicken also, but marinade times will vary. Beef you can do overnight and have great flavor when you cook. Chicken, you only want to do about an hour to and hour and a half per pound. I suspect it would work well on pork also IF it’s done for the same time as the chicken.

This is also one of those sauces that is best made the day before. It gives the flavors time to blend fully. That gives you the faint nutty flavor of the sesame seeds and the savoriness of the garlic and onion also. If you just throw it together and go, esp without thorough mixing, it’ll taste more like a cross between Teriyaki and Soy Sauce.

Lastly, Soy Sauce: I typically use low sodium soy sauce for food, BUT in the case of this marinade, I use regular soy sauce. The reason being that the marinade acts like a brine and tenderizes the meat. That’s primarily due to the salt in the soy sauce. Besides, with it being diluted with equal parts water, it’s not that strong.

Back to the Chicken!

So, I whipped up the marinade and put it and the chicken into a pot:

the smell was heavenly

Because this was a nearly 4 pound chicken, and the pot wasn’t exactly a snug fit, I had to increase all the marinade recipe portions. I used a full 2 cups of soy sauce and water. I could have used less if I had broke the chicken down but then I couldn’t have put it on the throne. About 2/3 of a cup of the finished marinade went into the ‘throne’ also, instead of into the pot.

I let the chicken marinate 4 hours, then pulled it out of the pot and patted it dry with a paper towel. The next step was to rub some salt pepper and garlic into the skin. Given that I was doing an Asian dish, I added some sesame seeds also. With that, we were ready to go.

If I had been thinking, and had any on hand, I likely would have substituted Chinese five spice for the salt, pepper and garlic rub. I smoked it low and SLOW for two hours, which got the internal temperature to about 125 F. At that point, I turned the pellet smoker up to 350 F and cooked it for another 25 minutes to get the internal temperature to a proper 165 degrees F and crisp up the skin.

It turned out better than I’d hoped. Between the marinade, and the steaming from the throne, the chicken was so moist and tender it was unreal. Add some homemade white cheddar biscuits and mixed veggies on the side, and it was a fabulous meal:

And if you really want to see how moist that chicken turned out, check out this drumstick:

The color is due to a combination of the marinade and being smoked low and slow for two hours. It was properly cooked to 165 F internal temperature (as previously mentioned). 👍

Smoked Chicken Fettuccine Alfredo

I threatened it, and here it is, just in time for a late in the day Meals Monday.

As the title says, first, I started with the whole chicken breasts that I grilled a couple days ago:

Preserved in a ‘Food Saver’ vacuum bag, so still perfectly fresh. 😉

Then we add fresh pasta, and cheeses for the sauce:

The cheese in the ziploc bag is Parmigiano-Reggiano. The recipe for the Alfredo sauce is in my post on my vaguely Italian, redneck nachos, LOL. By the way, if you’ve never had fresh pasta like the Buitoni above… Well, once you do, you’ll never go back to the dry stuff again. Soooooooooo much better.

After cutting up the chicken, cooking the pasta and the sauce, then mixing it all together, we have a couple of delicious plates of pasta:

The other half wanted mushrooms also, so there you are. 😊

Serve with a nice green salad on the side

Chipotle Chicken Nachos

I made these the day before yesterday. Slow posting, but I’m trying to make up for it now. 🙂

We bought some chicken breasts from the grocery store, and when we finally got a clear weather day, I brined them for eight hours, then I smoked them on the Rec-Tec.

There were actually five total, but one I cooked about 80% of the way to done, cut it up and then sautéed it in a store bought chipotle sauce. That finished the cooking and still left it tender.

After that, it was just a matter of assembling the nachos. I’m not going to do a recipe here. Nachos are easy; it’s just tortilla chips topped with meat, cheese and whatever else excites you. 🙂 If you can get them though, I would recommend Santitas brand tortilla chips:

They’re more affordable than the big name brands, and have great flavor. Less artificial ingredients too.

And the end result here:

M nachos had four Mexican cheese blend, tomatillo salsa (my fave!), sour cream and green onions along with the smoked and seasoned chicken. If only i had guacamole…

As an added note, since I’m tossing out recommendations… The chipotle sauce I used for the chicken was Wicked Tasty Taco brand. It came as a paste I had to add water too. This was one of those rare instances where I had good luck with a pre-made food item from the grocery store. Be warned though, if you like bland food, this does have a moderate amount of heat. It’s authentic chipotle flavor.

As always, no endorsements here either. I’m recommending brands here strictly because I used and like them. 🙂

Smoked Chicken Breasts for Dinner

It’s time for another Silk cooking post! Tonight, I made smoked chicken breasts for dinner.

The finished product above is smothered with a slice of provolone cheese, and some vegies on the side. Here’s what the chicken looks like before the cheese:

My cooking philosophy is simple is better. Spices and seasonings should accent the flavor of the food they go on, not overpower it, etc…

With that in mind, all I used for seasoning here was salt, pepper and garlic. SPG as it’s known in some circles. 🙂 After I had them on the grill, I lightly dabbed a little hatch chili sauce on top of them.

Some of you who cook may wonder why not baste early and let them sit in the fridge before grilling. The reason is that they were slow smoked. Basting both sides would have acted as an insulator from any smoke flavor getting into the meat.

Due to time constraints, I had to turn up the heat a little over an hour into the cooking. Because of that, i didn’t get a nice smoke ring on the surface of the meat. The initial slow cooking did do a great job at sealing in the juices.

The faint pink around the edges is the start of a smoke ring also, not undercooking. The full cooked center establishes that.