Posts Tagged ‘Smoked chicken’
Some of the snow has actually melted in my backyard. We still have about 3-4 feet in places.Ugh. Its just never ending with potentially more snow coming on Saturday. Oh my goodness. It just needs to stop.
I walked by a gorgeous pile of lemons at the market and I just had to make something lemony.
I love whole chicken smoked and stuffed with aromatics. This recipe will perk up your taste buds and bring a little bit of sunshine into your day. Even if you still can’t see your lawn under all that snow. I love the leftovers for this as well. I purposely made 2 whole chickens just so I could have shredded chicken, lettuce and tzatziki wraps the next day.
Luscious & Lemony Greek smoked Chicken
- 2 Whole Chickens 3-4lbs each
- 2 lemons zested then quartered
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons minced garlic
- 2 tablespoons dijon mustard
- 2 tablespoons Greek oregano
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons rubbed thyme
- 1 1/2 tablespoons dried parsley
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
In a medium bowl whisk oil, lemon juice, zest, oregano, thyme, parsley, garlic, vinegar, salt, pepper. On a baking tray coat the chicken in the marinade and refrigerate for 1 hour.
Prepare you grill for medium heat indirect. (300F)
Place quarters of lemons into the cavity of the chickens then place on grill indirect.
Grill indirect until the internal temperature of the thigh and leg meat is 180 and the breast 165F approximately 2 hours.
I used hickory pellets in my Traeger for this chicken.
Rest tented lightly for 10 minutes prior to carving.
Serve with tzatziki sauce, grilled pita bread and salad. I bought my Tzatziki sauce the day I made this but the following is my go to recipe for the homemade version.
- 2 cups whole fat Greek yogurt
- 1 large English cucumber seeded, peeled and very finely minced
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced garlic
- zest and juice from one lemon
- generously salt & pepper to taste
In a medium sized bowl mix all ingredients. Taste test then add salt and pepper. Set aside in fridge for a minimum of 4 hours or even overnight.
Having been on the road pretty much for the last 6/7 weeks I have been craving a lot of comfort foods. Since coming home last week from filming BBQ Crawl I have been looking forward to getting back to my grills at home.
Its been raining and cold and generally not the nicest weather either. This leads me to making soothing bowls of happiness.
This is not so much as a recipe that needs to be followed exactly but really a lot of what I had at home at home already just thrown together. No fuss no muss and its ready quickly. All of my kids love it too so no arguments at the dinner table either. PS- You can also add some bacon to this for added goodness.
- 5 cups hominy
- 5 large jalapenos or more to taste
- 3 Chicken Breasts
- 2 cups frozen corn
- 1 can cream of chicken soup
- 1 box low sodium organic chicken broth
- 1/4 c Pork Barrel BBQ All American Rub
- 1/8 c Smoked Paprika
- fresh thyme to taste
- fresh chives to taste
- pepper to taste
- 2 tbsp corn starch
Generously season the chicken breasts with pork barrel BBQ rub and smoked paprika. Preheat your grill to 250F Using hickory wood smoke the chicken breasts and the jalapenos until the internal temperature of the breasts is 155F. Remove both the chicken and jalapenos when done and set aside.
In a large heavy stock pot pour in the chicken broth and the cream of chicken soup. Chop the chives and the thyme and add them to the pot. Add the hominy and the frozen corn. Bring to a simmer. Chop the chicken into bite size pieces and add to the pot. Now here is where it gets personal. If you like spicier foods chop the smoked jalapenos and add them to the pot. Or as we do in our house add the jalapenos whole and then for individual portions chop the jalapenos. This way you benefit from the good smokey flavor of the jalapenos but none of the heat.
To thicken I took the super duper easy route. I had no time to make a roux today so I opted for the corn starch slurry program. In a small bowl mix 1/2 c water with a couple tablespoons of corn starch. Mix until completely dissolved and lump free. Add the entire slurry to the simmering chowder and keep stirring until thickened. Bring the chowder to a boil and then serve. I did not add any additional salt as the rub on the chicken was plenty for my family. Adjust salt & pepper to your liking and dinner is done. Pretty darn easy for a Tuesday dinner.
I love Mango salsas and I make them throughout the summer. When mangos are plentiful and ripe I make a lot of things with them. This salsa is wonderful on fish, chicken and especially pork. Tonight I served them with some smoked chicken breasts. The ingredients always vary depending on what is in the fridge or fresh from the market.
Today’s Mango salsa recipe:
6 medium size mango’s peeled and diced
1 red pepper finely minced
1 large handful of cilantro leaves chopped
1 jalapeño seeded membrane removed and finely diced
1/2 white onion finely minced
2 limes juiced and zested
1/4 tsp Chipotle powder
1/4 tsp Roasted cumin powder
salt to taste