Have a hankering for some smoked chicken salad, but want to use a brine to keep in the moisture. Anyone want to share a good brine recipe?
Greatly appreciated!
Greatly appreciated!
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Looking for a good Chicken Brine
- Thread starter TC Smoke & Que
- Start date
AussieMatt
Babbling Farker
I know you asked for recipes but Naturiffic Harvest Brine is a very good dry brine.
ShadowDriver
somebody shut me the fark up.
I'll also highly recommend Naturiffic Harvest Brine, but my go-to for DIY is Patio Daddio's Recipe. - Link to recipe on The Brethren.
I will normally make a brine out of Old Bay Rick.
- Joined
- Jul 19, 2011
- Location
- In the Marsh
Rick, I switched to a dry brine to avoid the mess.
Did a dry brine this past Thanksgiving and the bird was juicy as ever.
Naturiffic is a stellar product but you can do it with just salt for an experiment to see how it turns out before purchasing John's product.
Oakridge Game Changer is also a fine product. Both are Sponsors of this wonderful forum and supply prizes for the Throwdowns.
Did a dry brine this past Thanksgiving and the bird was juicy as ever.
Naturiffic is a stellar product but you can do it with just salt for an experiment to see how it turns out before purchasing John's product.
Oakridge Game Changer is also a fine product. Both are Sponsors of this wonderful forum and supply prizes for the Throwdowns.
I appreciate the feed back, and Patio Daddio's recipe is really close to what I have been using in poultry. So, I decided I am going to contact John for some of the dry brine; those who have suggested it have also shown some great chicken cooks; and I do want to support those who support this great site!
Thanks Brethren!
Thanks Brethren!
Hoss
Quintessential Chatty Farker
- Joined
- Dec 31, 2009
- Location
- Hernando,MS
Buy bone in split breasts at the supermarket.Smoke them using whatever seasonings appeal to you,make sure to rub it under the skin before smoking.Do not cook to an internal temp over 165f but at least to 160f.Rest the cooked chicken breasts for about 20 minutes,remove skin and discard bones(they: make good stock)and you will have the best smoked chicken salad you have ever eaten......No need to brine supermarket chicken.They come prebrined.If you are buying off the farm chicken then brining may help.
k.i.s.s.
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
The whole family loves Naturiffic Harvest Brine, Oakridge BBQ Game Changer is good too but I don't wet brine often. I mainly only brine chicken in regular day-to-day cooking. I prefer dry brines for that, and kosher or sea salt is probably my most frequently used dry brine. Sometimes I'll dry brine in whatever seasoning I plan to put on the chicken - as an example, Albukirky Green Rub is one of my favorites for chicken quarters, so I'll just give it a healthy application then stick them in ziploc or vacuum bags for a day or two. Has enough salt in it to do the trick, IME.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
In 1950, Professor Dr. Robert Baker published Cornell Cooperative Extension Information Bulletin 862, "Barbecued Chicken and Other Meats"; the bulletin included recipes to make broiler chickens (chickens specifically bred for their meat) which was ideal for the barbecue. The idea of cooking chicken was somewhat new at the time, as most people ate beef and pork, and Dr. Baker saw the publication as a way to educate home cooks while helping poultry farmers find a new nitche in the market place. As an agricultural extension specialist, part of Baker’s job was to convince Americans to eat more chicken. Dr. Baker invented chicken bologna, chicken hot dogs, chicken salami, and, most famously, the chicken nugget.
The poultry industry was just beginning to increase production in New York State. Before he passed away in 2006,
The bulletin also featured instructions on how to build your own outdoor cooking fireplace using cinder blocks. Dr. Baker's original recipe used a barbecue pit with the chicken cooked on racks, several feet away from the coals so that the chicken cooked relatively slowly. (He had even built a grill 50 to 60 feet long, large enough to feed 5,000 people.) You can construct something like this if you are so inclined, but this recipe still works fine on a deep, kettle-style grill.
At the New York State Fair in the 1950s, Dr. Baker's family opened a stand called "Baker's Chicken Coop" (still in operation today by his daughter) where he cooked up over a million chickens. He also contributed to the invention of the chicken nugget, as well as chicken hot dogs and turkey ham.
The bulletin also describes a simple vinegar-based sauce that can be used to turn broilers—chickens raised for their meat rather than their eggs, into a juicy delicious barbecue heaven. It may seem odd to include a raw egg in the marinade and basting sauce, but it is the key ingredient. When the egg is blended with the other ingredients, the protein becomes an emulsifier which helps keep the oil and vinegar bonded, just like mayonaise. This enhances the sauce's abilities to penetrate the skin and tenderize the meat while adding plenty of flavors into the meat. The emulsified egg mixture will also stay the skin of the chicken helping it crisp to a beautiful golden brown color.
If you are concerned about using a raw egg, bear in mind that the vinegar should kill any bacteria present. If you have leftover sauce and would like to store for later use, you can boil it down and add more vinegar before placing it in the refrigerator. You can use pasteurized eggs if you are worried about salmonella.
Recipe for Cornell Chicken Barbeque Sauce (enough for 10 halves):
http://hamilton.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 to 1 teaspoon black pepper per taste
1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
store in the refrigerator
Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce (Roadside Chicken), passed away at age 84 on March 13, 2006.
In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, and bright yellow, for about 2 minutes. Now whisk in the vinegar, salt, seasoning, and pepper.
Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 4 hours in ziploc bags in the fridge. Turn the bag every hour or so, so that all surfaces get well coated.
Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, then rotate the chickens every 20 minutes so they cook evenly.
Cook about 60 to 90 minutes until the internal temperature of each part is 150°F and stop basting. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down. Remove the lid, and crisp the skin without burning it for 10 to 15 minutes. turn and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since it contains raw egg. When the skin is crisp and the internal temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken's safety by the color of the juices! I strongly recommend you use a fast read digital thermometers like a thermapen to make sure your poultry is cooked properly for taste and safety.
I prefer the origonal recipe as listed above, but Other ingredients may be add if desired (suggestions listed below).....
2 TBS worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 teaspoon white pepper per taste
1/2 tsp ground celery seed
==========================================================================
Roadside Chicken
From the virtual weber bullet
http://tvwbb.com/showthread.php?33874-Roadside-Chicken&p=107309&viewfull=1#post107309
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
==========================================================================
Patio Daddio's Tex-Mex Roadside Chicken
http://www.bbq-brethren.com/forum/showpost.php?p=1641195&postcount=1
Ingredients
1 Tbsp Kosher salt
1 tsp (heaping) Whole dried allspice berries
1 Tbsp Whole dried oregano leaves, preferably Mexican
1 tsp Whole cumin seed
1/4 tsp Whole black pepper
1/8 tsp Smoked paprika
1 tsp Ground chile de arbol
1 tsp Ground ancho chile
1/4 tsp Gebhardt's Chili Powder (or ground New Mexico chile)
1/4 tsp Ground coriander
1/8 tsp Ground cinnamon
2 Tbsp Red wine vinegar
1 Tbsp Water
Method
Combine all of the dry ingredients in a coffee grinder dedicated for spice
grinding, or a food processor.
Grind until all of the ingredients are fine and well-incorporated.
Dump the mixture in a small mixing bowl, and add the vinegar and water.
Whisk the mixture well. It should be the consistency of a cake batter.
Smear the rub on your chicken, refrigerate and let marinate 1-2 hours.
Grill as you normally would.
==========================================================================
Mexican Roadside Chicken from Mexican Everyday by Rick Bayless
http://www.rickbayless.com/recipe/grilled-roadside-whole-chicken-with-knob-onions/
1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/4 teaspoon of ground cinnamon, preferably Mexican canela
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon Kosher salt, plus a little more for the onions
In a small bowl, mix together all the marinade ingredients listed above.
1 large (3-pound) whole chicken
(what some butchers will call a large frying chicken, others will call a small roasting chicken)
2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these “knob” onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed
A little vegetable or olive oil for brushing the onions
1cupRoasted Tomatillo Salsa (for serving)
While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down through the backbone from tail to neck, staying as near as possible to the center of the bone (to keep the skin attached). If you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut through the length of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast—hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling.
Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you’re cooking over charcoal, you’ll want to add more charcoal to the fire every half hour or so—the internal temperature of the grill should stay at about 325 degrees.
About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned.
Remove the chicken to a cutting board. It will loose less juice is you cover it loosely with foil and let it rest 5 or 10 minutes. Cut into quarters (or smaller pieces). Transfer a portion to each of 4 dinner plates. Top with the grilled onions and you’re ready to serve. Pass the salsa separately.
Tip: I bet this would also make a good marinade if you were to thin it by adding some orange/pineapple juice.
==========================================================================
Moose’s Roadside Chicken:
http://www.bbq-brethren.com/forum/showpost.php?p=1341815&postcount=1
1 cup apple cider vinegar
1/2 cup veg or olive oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp celery seed
Cut up one chicken, and after it has been washed, dry thoroughly with paper towels and place chicken pieces on a baking rack placed over a suitable sized pan for about an hour. Then season chicken pieces with seasoning or sea salt and black pepper.
Prepare grill with a single layer of hot coals on about 2/3rds of charcoal grate. You can add a small piece or two of smoking wood of your choice to the coals if you prefer a smokier taste. Place chicken on grill, and cook uncovered. Apply the mop sauce every 5 min to both sides and turn every 5 minutes. Apply one final coating a few minutes before removing from the grill.
==========================================================================
Mooses's Mexican Roadside Chicken
http://www.bbq-brethren.com/forum/showpost.php?p=2770096&postcount=1
Adapted from Mexican Everyday by Rick Bayless
1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon Kosher salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving
Procedure
1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.
2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
==========================================================================
The poultry industry was just beginning to increase production in New York State. Before he passed away in 2006,
The bulletin also featured instructions on how to build your own outdoor cooking fireplace using cinder blocks. Dr. Baker's original recipe used a barbecue pit with the chicken cooked on racks, several feet away from the coals so that the chicken cooked relatively slowly. (He had even built a grill 50 to 60 feet long, large enough to feed 5,000 people.) You can construct something like this if you are so inclined, but this recipe still works fine on a deep, kettle-style grill.
At the New York State Fair in the 1950s, Dr. Baker's family opened a stand called "Baker's Chicken Coop" (still in operation today by his daughter) where he cooked up over a million chickens. He also contributed to the invention of the chicken nugget, as well as chicken hot dogs and turkey ham.
The bulletin also describes a simple vinegar-based sauce that can be used to turn broilers—chickens raised for their meat rather than their eggs, into a juicy delicious barbecue heaven. It may seem odd to include a raw egg in the marinade and basting sauce, but it is the key ingredient. When the egg is blended with the other ingredients, the protein becomes an emulsifier which helps keep the oil and vinegar bonded, just like mayonaise. This enhances the sauce's abilities to penetrate the skin and tenderize the meat while adding plenty of flavors into the meat. The emulsified egg mixture will also stay the skin of the chicken helping it crisp to a beautiful golden brown color.
If you are concerned about using a raw egg, bear in mind that the vinegar should kill any bacteria present. If you have leftover sauce and would like to store for later use, you can boil it down and add more vinegar before placing it in the refrigerator. You can use pasteurized eggs if you are worried about salmonella.
Recipe for Cornell Chicken Barbeque Sauce (enough for 10 halves):
http://hamilton.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 to 1 teaspoon black pepper per taste
1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
store in the refrigerator
Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce (Roadside Chicken), passed away at age 84 on March 13, 2006.
In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, and bright yellow, for about 2 minutes. Now whisk in the vinegar, salt, seasoning, and pepper.
Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 4 hours in ziploc bags in the fridge. Turn the bag every hour or so, so that all surfaces get well coated.
Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, then rotate the chickens every 20 minutes so they cook evenly.
Cook about 60 to 90 minutes until the internal temperature of each part is 150°F and stop basting. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down. Remove the lid, and crisp the skin without burning it for 10 to 15 minutes. turn and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since it contains raw egg. When the skin is crisp and the internal temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken's safety by the color of the juices! I strongly recommend you use a fast read digital thermometers like a thermapen to make sure your poultry is cooked properly for taste and safety.
I prefer the origonal recipe as listed above, but Other ingredients may be add if desired (suggestions listed below).....
2 TBS worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 teaspoon white pepper per taste
1/2 tsp ground celery seed
==========================================================================
Roadside Chicken
From the virtual weber bullet
http://tvwbb.com/showthread.php?33874-Roadside-Chicken&p=107309&viewfull=1#post107309
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
==========================================================================
Patio Daddio's Tex-Mex Roadside Chicken
http://www.bbq-brethren.com/forum/showpost.php?p=1641195&postcount=1
Ingredients
1 Tbsp Kosher salt
1 tsp (heaping) Whole dried allspice berries
1 Tbsp Whole dried oregano leaves, preferably Mexican
1 tsp Whole cumin seed
1/4 tsp Whole black pepper
1/8 tsp Smoked paprika
1 tsp Ground chile de arbol
1 tsp Ground ancho chile
1/4 tsp Gebhardt's Chili Powder (or ground New Mexico chile)
1/4 tsp Ground coriander
1/8 tsp Ground cinnamon
2 Tbsp Red wine vinegar
1 Tbsp Water
Method
Combine all of the dry ingredients in a coffee grinder dedicated for spice
grinding, or a food processor.
Grind until all of the ingredients are fine and well-incorporated.
Dump the mixture in a small mixing bowl, and add the vinegar and water.
Whisk the mixture well. It should be the consistency of a cake batter.
Smear the rub on your chicken, refrigerate and let marinate 1-2 hours.
Grill as you normally would.
==========================================================================
Mexican Roadside Chicken from Mexican Everyday by Rick Bayless
http://www.rickbayless.com/recipe/grilled-roadside-whole-chicken-with-knob-onions/
1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/4 teaspoon of ground cinnamon, preferably Mexican canela
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon Kosher salt, plus a little more for the onions
In a small bowl, mix together all the marinade ingredients listed above.
1 large (3-pound) whole chicken
(what some butchers will call a large frying chicken, others will call a small roasting chicken)
2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these “knob” onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed
A little vegetable or olive oil for brushing the onions
1cupRoasted Tomatillo Salsa (for serving)
While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down through the backbone from tail to neck, staying as near as possible to the center of the bone (to keep the skin attached). If you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut through the length of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast—hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling.
Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you’re cooking over charcoal, you’ll want to add more charcoal to the fire every half hour or so—the internal temperature of the grill should stay at about 325 degrees.
About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned.
Remove the chicken to a cutting board. It will loose less juice is you cover it loosely with foil and let it rest 5 or 10 minutes. Cut into quarters (or smaller pieces). Transfer a portion to each of 4 dinner plates. Top with the grilled onions and you’re ready to serve. Pass the salsa separately.
Tip: I bet this would also make a good marinade if you were to thin it by adding some orange/pineapple juice.
==========================================================================
Moose’s Roadside Chicken:
http://www.bbq-brethren.com/forum/showpost.php?p=1341815&postcount=1
1 cup apple cider vinegar
1/2 cup veg or olive oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp celery seed
Cut up one chicken, and after it has been washed, dry thoroughly with paper towels and place chicken pieces on a baking rack placed over a suitable sized pan for about an hour. Then season chicken pieces with seasoning or sea salt and black pepper.
Prepare grill with a single layer of hot coals on about 2/3rds of charcoal grate. You can add a small piece or two of smoking wood of your choice to the coals if you prefer a smokier taste. Place chicken on grill, and cook uncovered. Apply the mop sauce every 5 min to both sides and turn every 5 minutes. Apply one final coating a few minutes before removing from the grill.
==========================================================================
Mooses's Mexican Roadside Chicken
http://www.bbq-brethren.com/forum/showpost.php?p=2770096&postcount=1
Adapted from Mexican Everyday by Rick Bayless
1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon Kosher salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving
Procedure
1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.
2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
==========================================================================
mjpmap
is one Smokin' Farker
So I’m sometimes a less is more guy. Typically I only eyeball my measurements. So with that in mind.... Use a gallon ziploc and put a whole chicken in it. Start with water & salt. Zest and juice a couple of lemons into the bag. Sometimes I do the same thing with an orange too. Thin slice lemongrass if you can find it. A few cloves of smashed garlic. Course ground pepper to your taste. I’ll typically do this early in the morning on cook day. After a few hours, remove and pat dry the chicken. SPOG or your favorite herbs all over the skin. On the smoker with your favorite wood flavor til done. The citrus flavor will stand up through the whole chicken and is a perfect blend in a chicken salad.
Cornell Chicken, lower the salt content though.
IamMadMan, Thank You for those recipes, I will be writing them down and giving them a try, I am always looking for good flavoring on chicken
Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
Game changer.
mjpmap, I agree simple is better and I will write those down and give them a try, adding fresh orange juice will add quite a flavor.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
John, that is the basic brine I have been using on my poultry. I find it is great on turkey and works good on chicken also.
I thank you for the input and those others you posted are going to be tried as well. I really am looking to infuse a deeper smoke flavor into chicken.
I have been Jonesing for some chicken salad!!!
I thank you for the input and those others you posted are going to be tried as well. I really am looking to infuse a deeper smoke flavor into chicken.
I have been Jonesing for some chicken salad!!!
