This goes along with my entry in the spicy food throwdown. Merging techniques from Cornell Chicken and Hot Fried Chicken, I offer keto-friendly, mouth numbingly hot chicken that is cooked outdoors.
The marinade comes from Meathead's Cornell Chicken on Amazing Ribs.
The Hot Chicken spice blend is:
3 Tablespoons Cayenne Pepper Powder
2 Tablespoons Swerve Brown Sugar (or regular light brown sugar)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon hot smoked paprika
1/4 teaspoon ghost pepper powder
1/4 cup oil (or more for slightly less heat, I like a thicker paste)
1.Mix the dry ingredients and reserve 1-2 teaspoons for the rub.
2. Heat the oil in a small saucepan. When shimmering, remove from heat and bloom the spices. Set aside.
Rub is just SPOG
1 part Salt
1 part Black Pepper
1 part Hot Chicken Spice Blend
1/2 part Garlic Powder
1/2 part Onion Powder
1. Prepare and marinate the chicken as directed from the recipe.
2. Smoke with Cherry wood at 225 until it hits 150, dabbing the marinade on every 10 minutes.
3. Grill each side of the chicken on a hot fire to crisp the skin, sterilize the marinade, and bring the chicken to a safe temperature. Meanwhile, warm the oil / spice mixture up again.
4. Brush the warm, spicy oil over the chicken and serve immediately.
The marinade comes from Meathead's Cornell Chicken on Amazing Ribs.
The Hot Chicken spice blend is:
3 Tablespoons Cayenne Pepper Powder
2 Tablespoons Swerve Brown Sugar (or regular light brown sugar)
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon hot smoked paprika
1/4 teaspoon ghost pepper powder
1/4 cup oil (or more for slightly less heat, I like a thicker paste)
1.Mix the dry ingredients and reserve 1-2 teaspoons for the rub.
2. Heat the oil in a small saucepan. When shimmering, remove from heat and bloom the spices. Set aside.
Rub is just SPOG
1 part Salt
1 part Black Pepper
1 part Hot Chicken Spice Blend
1/2 part Garlic Powder
1/2 part Onion Powder
1. Prepare and marinate the chicken as directed from the recipe.
2. Smoke with Cherry wood at 225 until it hits 150, dabbing the marinade on every 10 minutes.
3. Grill each side of the chicken on a hot fire to crisp the skin, sterilize the marinade, and bring the chicken to a safe temperature. Meanwhile, warm the oil / spice mixture up again.
4. Brush the warm, spicy oil over the chicken and serve immediately.
