| Chicken is one of my favorite meats to
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| | 6. Grill over medium heat for about 3-5
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| cook. It is low in fat, high in protein,
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| | minutes per side. Times may vary
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| and if cooked correctly, it will
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| | depending on heat, just make sure that
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| definitely be a crowd pleaser. There are
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| | the meat is white throughout the breast,
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| many different recipes for grilling and
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| | and the juices run clear.
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| smoking chicken, and I have included my
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| | This is a great recipe for chicken
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| two favorite recipes below. I am known
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| | fajitas.
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| as The Smoker King, and I am the author
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| | Here is my recipe for Cajun smoked,
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| and Webmaster of "Outdoor Cooking:
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| | beer-can chicken.
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| Barbeque, Sauces, Mops, Rubs," so you can
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| | Injection Ingredients:
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| bet that my favorite way to cook
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| | 1. A 3 or 4 pound chicken
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| chicken is outdoors, on a grill or
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| | 2. 1/2 cup melted butter (room
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| smoker.
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| | temperature)
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| The first recipe is one that I use when I
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| | 3. 2 tablespoons of Tony Chachere's
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| cook chicken fajitas. The marinade gives
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| | seasoning (more for a spicier chicken)
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| a tequila-lime twist to the chicken,
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| | 4. 1-teaspoon garlic powder
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| which is great for Mexican-type dishes.
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| | 5. 1/2 cup vinegar
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| The second recipe is my take on the
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| | Rub Ingredients:
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| famous beer can chicken recipe. Through
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| | 1. Olive oil
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| my experience, I have found that
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| | 2. Tony Chachere's seasoning.
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| placing the chicken on a beer can throne
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| | Mop Ingredients:
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| while it is smoking produces a juicy,
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| | 1. Apple Cider
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| tender bird. Smoking chicken is one of
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| | 2. A Spray Bottle
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| my favorite ways to cook chicken, and
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| | Other:
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| after you have tried this recipe, I
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| | 1. A beer of your choice (1/2 full)
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| believe that you will really like
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| | 2. 3 cloves of garlic
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| smoking chicken too.
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| | 3. About 3 tablespoons of chopped garlic
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| Grilled Tequila Lime Chicken
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| | Directions:
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| Ingredients:
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| | 1. Whisk all injection ingredients
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| 4-Chicken Breasts
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| | together.
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| 2-Cups of Margarita Mix (I prefer Mr. and
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| | 2. Using a kitchen syringe, inject the
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| Mrs. T's)
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| | liquid into various spots on the chicken.
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| 1/2-Cup Vinegar
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| | Try to be even as possible, injecting
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| 1/2 Cup Olive Oil
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| | about 1/2 of the mixture into the
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| 1-Tbsp Onion Powder
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| | breasts, and the other 1/2 throughout
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| 1-Tbsp Garlic Powder
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| | the rest of the chicken.
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| 1-Tbsp Cajun Seasoning
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| | 3. Rub the chicken down with olive oil,
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| Lemon Pepper
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| | and apply an even layer of Tony's to the
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| Option for a kicked up version: Add one
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| | bird.
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| shot of Tequila
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| | 4. Drink half of the beer, widen the
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| Recipe:
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| | opening at the top of the can, then put
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| 1. Trim chicken breasts to remove fat
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| | the garlic and onion in the can.
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| 2. Using the flat side of a meat
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| | 5. Place the bird on the can. It should
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| tenderizer, pound the each chicken breast
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| | sit up by itself.
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| until they are about 3/8 to 1/2 inch
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| | 6. Preheat your smoker to about 250 F
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| thick.
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| | degrees. I use hickory for chicken,
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| 3. Mix all ingredients into a bowl just
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| | charcoal works well too.
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| big enough to hold the chicken breasts
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| | 7. Put the chicken on the smoker and
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| while they are completely covered in
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| | spray the chicken with the apple cider
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| the marinade.
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| | about every 30 minutes.
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| 4. Add chicken breasts, and refrigerate
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| | 8. Smoke the chicken for 3-4 hours, or
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| for 1/2 to 1 hour. The longer they stay
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| | until the internal temperature of the
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| in the marinade, the more Tequila lime
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| | thickest meat reaches 180 F Degrees.
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| taste they will have.
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| | I hope you enjoy both recipes as much as
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| 5. Season both sides of the chicken with
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| | I do. You can find many more at my
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| Lemon Pepper before grilling.
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| | website listed below.
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