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Unread 06-17-2012, 10:17 AM   #1
tortaboy
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Default Best Chicken EVER.....

Was playing with my chicken yesterday, and came upon both a marinade and technique that I really enjoyed.

The marinade was made out of a Jerk Seasoning Rub that I had in my spice cabinet.

Marinade:
3 parts Jerk Seasoning
3 parts vegetable oil
2 parts soy sauce
1 part cider vinegar

Chicken thighs (Sans skin as we're making an attempt to eat healthier).

Marinaded the thighs about 10 hours.

Banked the coals on my XL BGE and cooked the chicken thighs indirect at about 375 until they registered 165 IT.

Then

I spun the grate so the chicken received a hot reverse sear directly over the coals.

Not only did I not miss eating the skin (I'm normally a BIG FAN of chicken skin), but the chicken was so moist and tender it was amazing.

I'm not sure if the tenderness was a result of the marinade, the reverse sear, or the Egg, or a combination of all three....but the whole family loved this chicken.

No time for pics last night, so I plated up some leftovers and took a quick shot this morning. Even looks tasty right out of the fridge.
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Unread 06-17-2012, 10:19 AM   #2
Kcbigben
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Sounds and looks great!
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Unread 06-17-2012, 10:34 AM   #3
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Nice chicken!
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Unread 06-17-2012, 11:38 AM   #4
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Hi Torta,

Don't have much experience with chicken. About how long did it take to get to 165 at 350-375?
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Unread 06-17-2012, 11:48 AM   #5
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Quote:
Originally Posted by Jackinkc View Post
Hi Torta,

Don't have much experience with chicken. About how long did it take to get to 165 at 350-375?
I didn't really pay that much attention, as I had a full cooker (Made sausages and peppers stuffed with ground beef and cheese) before I put the chicken on.

I think the time was somewhere around 75 minutes before I did the reverse sear. Sorry I wasn't more precise on paying attention to the time.
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Unread 06-17-2012, 12:21 PM   #6
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Looks great!
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Unread 06-17-2012, 12:31 PM   #7
Jackinkc
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Thanks Torta. I'm looking forward to trying this soon. I think I'm going to try 1/2 with the Jerk seasoning and 1/2 with Italian seasoning. I'll let you know how it turns out.
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Unread 06-17-2012, 01:12 PM   #8
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Looks good man! Seasoning that long with jerk marinade is essentially brining the meat... It's GONNA be juicy! Good job on those!

The jerk/italian will work well too!
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Unread 06-17-2012, 01:19 PM   #9
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Looks delicious!
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Unread 06-17-2012, 01:32 PM   #10
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That chicken looks dee-licious, Torta!

Thanks for sharing - I'm going to give this a try soon!
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Unread 06-17-2012, 01:55 PM   #11
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Looks really good! I'd hit all of that!
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Unread 06-17-2012, 02:22 PM   #12
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What type of Jerk Seasoning did you use. I have never used Jerk Seasoning and will need to get some as I wantr to try this recipe.
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Unread 06-17-2012, 02:33 PM   #13
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Hi Wheel,

I got it from Marshall Creek Spices, but I'm sure you could get the jerk rub from thousands of places.

Enjoy!
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Unread 06-17-2012, 02:58 PM   #14
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looks good man! We're trying to eat healthy too and found that the chix came out just great without the skin. Just curious, do you need that much oil? I would like to try it with less oil. Any issues with the chix sticking to the grate?
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Unread 06-17-2012, 03:22 PM   #15
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Quote:
Originally Posted by caliking View Post
looks good man! We're trying to eat healthy too and found that the chix came out just great without the skin. Just curious, do you need that much oil? I would like to try it with less oil. Any issues with the chix sticking to the grate?
Hi Calking,

My guess is you could cut the oil back and would not notice any difference...
If you try it before I do, let me know.

No problem at all with the chicken sticking. The chicken seems to stick when the grate is not hot enough. I had already been cooking other stuff on it so it was plenty warm.
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