POLLO
Another cold, wet, windy day on Lake Huron..... bored, but booked on Saturday for better RD climate.
This is a good one that we enjoy regularly......
Chile Chicken
Chicken w/ or w/o Skin
Pieces or halves
Brine
12 Cups water
6 tblsp Kosher salt
1/4C each sugar and honey
1 tblsp soy sauce
5 thyme sprigs
6 cloves of garlic, crushed/peeled
1 small hot chile of choice
Seasoning Blend
1/4C mild chile powder
2Tbsp eack paprika and dark brown sugar
1/2 tbsp dry mustard
3/4 tsp each of garlic salt & fresh ground black pepper & kosher salt
Sweet/Sour Chile Glaze
1 C water
1/2C each - cider vinegar,sugar,honey
1/4C thinly sliced chiles of choice - jalapeno, serrano, etc
1 clove crushed garlic
1 tsp fine grind black pepper
Finishing Dressing
1/2 C olive oil
1/2 lemon(no seeds)
1/4C chopped chives
Fleur de Sel
1/3C vegetable oil
1/2C apple juice & water spray
Brine the chicken - whole or in parts for 4 hrs or more in a sealed bag
BBQ to 300 ready for indirect cooking (smokey fruitwood if possible)
Remove chicken from brine and lightly pat dry.
Coat generously w/ the seasoning rub blend then brush lightly w/ the vegetable oil
Cook indirectly for 45 min, spraying w/ the apple spray every 15 mins
Prepare a well oiled hot section of the grill.
Put the chicken on the hot/direct heat grill for 3 min each side
Remove from the grill &
Dredge or baste the glaze on.
Place back on grill, indirect heat, presentation side up and spoon on the sliced chiles from the glaze
Cook for 10 minutes more.
Drizzle the cutting board w/ the olive oil, squeeze the lemon on, and sprinkle w/ Fleur de Sel.
This may be served whole (as cooked) or pulled from the bones like pulled pork.
Dredge the final pieces thru the board dressing.
Another Adam Perry Lang / Lindsey Kaufman experience.:cheeky:
This is really good... you should try it. We find the RD chickens benefit from the brining.
Another cold, wet, windy day on Lake Huron..... bored, but booked on Saturday for better RD climate.
This is a good one that we enjoy regularly......
Chile Chicken
Chicken w/ or w/o Skin
Pieces or halves
Brine
12 Cups water
6 tblsp Kosher salt
1/4C each sugar and honey
1 tblsp soy sauce
5 thyme sprigs
6 cloves of garlic, crushed/peeled
1 small hot chile of choice
Seasoning Blend
1/4C mild chile powder
2Tbsp eack paprika and dark brown sugar
1/2 tbsp dry mustard
3/4 tsp each of garlic salt & fresh ground black pepper & kosher salt
Sweet/Sour Chile Glaze
1 C water
1/2C each - cider vinegar,sugar,honey
1/4C thinly sliced chiles of choice - jalapeno, serrano, etc
1 clove crushed garlic
1 tsp fine grind black pepper
Finishing Dressing
1/2 C olive oil
1/2 lemon(no seeds)
1/4C chopped chives
Fleur de Sel
1/3C vegetable oil
1/2C apple juice & water spray
Brine the chicken - whole or in parts for 4 hrs or more in a sealed bag
BBQ to 300 ready for indirect cooking (smokey fruitwood if possible)
Remove chicken from brine and lightly pat dry.
Coat generously w/ the seasoning rub blend then brush lightly w/ the vegetable oil
Cook indirectly for 45 min, spraying w/ the apple spray every 15 mins
Prepare a well oiled hot section of the grill.
Put the chicken on the hot/direct heat grill for 3 min each side
Remove from the grill &
Dredge or baste the glaze on.
Place back on grill, indirect heat, presentation side up and spoon on the sliced chiles from the glaze
Cook for 10 minutes more.
Drizzle the cutting board w/ the olive oil, squeeze the lemon on, and sprinkle w/ Fleur de Sel.
This may be served whole (as cooked) or pulled from the bones like pulled pork.
Dredge the final pieces thru the board dressing.
Another Adam Perry Lang / Lindsey Kaufman experience.:cheeky:
This is really good... you should try it. We find the RD chickens benefit from the brining.