Tag: Chicken
Smoked Dry Rubbed Chicken Wings
Smoked Dry Rubbed Chicken Wings
Chicken wings are an easy item to smoke. They take on any flavor you season them with. I’m not a fan of pre-made spice blends, except for one: Tony’s Creole seasoning. This is a staple if you are from the south. It goes on just about anything. Marinate the wings for 2 hours in the refrigerator. Let them sit out at room temp for an hour before smoking.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I wanted a smokey and sweet flavor from the wood chips; so I used mesquite and peach wood. You can really use just about any type of wood for smoking chicken. That’s really up to you. The wings will take about 2 hours of steady smoke to heat to an internal temperature of 180 degrees. Let rest for 15 minutes before serving. No dipping sauce required.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs whole chicken wings
- seasonings of your choosing
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the chicken wings with the seasonings of your liking. Marinate in the refrigerator for 2 hours.
- Arrange the wings on a rack. Let sit at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the wings for about 2 hours, or until they reach an internal temperature of 180 degrees.
Smoked Bone In Chicken Breasts
Tips For Smoking Bone In Chicken Breasts If using smaller chicken breasts under 1lb, brine them for 3 hours. If they are larger, over 1lb, they will need to brine for 4 hours. Pat the chicken dry with paper towels and let rest at room …
Cheese Buldak (Korean Fire Chicken)
Cheese Buldak (Korean Fire Chicken)
If you were to try this without anybody telling you what it was, you wouldn’t guess that this was Korean. You’d think that it was some type of Italian chicken pizza hotdish. I must say that I was surprised how “normal” tasting this dish is. You don’t think of cheese working with any type of Asian cuisine, except for Korean. Somehow adding the mozzarella balances out all of the flavors happening in the skillet. This dish is so good that you won’t want to share it. Then you end up eating a pound of chicken and a cup of cheese all at once. Maybe smoke a bowl after instead of before? The sauce is really just the typical mix of gochugaru and gochujang, hence the “fire” in the name. The sauce is mixed with the chicken. You can use either breast or thigh for the chicken. Using a cast iron pan is the best option for making the cheese buldak, since you need to broil the top. First, sauté the rice cakes for a couple of minutes. Remove them from the pan. Add the chicken and water to the pan. Cover and cook for 6 minutes, giving it a few stirs. Add the rice cakes, cover, and cook for another 5 minutes. Top with mozzarella cheese and broil for no more than 2 minutes. You can serve this as is with either bread or steamed rice to soak up the sauce.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken thighs cut into 1” pieces
- 1 cup mochi rice cakes
- 1/4 cup water
- 1/4 tsp salt
- 1 cup mozzarella cheese
Sauce
- 1/4 cup gochugaru pepper flakes
- 2 tbsp gochujang
- 4 garlic cloves minced
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp soy sauce
- 1 tsp ginger minced
- 1/4 tsp black pepper
Instructions
- Mix together the sauce ingredients.
- Add the sauce to the chicken; making sure that all of the pieces are evenly coated.
- Heat up 1 tbsp of cooking oil in a cast iron skillet over medium high heat. Add in the rice cakes and sauté for 4 minutes. Remove from the pan.
- Add the chicken to the pan along with salt and water. Cover and cook for 6 minutes, giving the chicken an occasional stir.
- Add in the rice cakes. Cover. Reduce the heat to medium low and cook for 5 minutes.
- Turn on your oven’s broiler. Place the rack to the middle of the oven. Top the chicken with mozzarella cheese. Place under the broiler.
- Broil for just 2 minutes or until the cheese is bubbly.
Smoked Chicken Legs
Tips for smoking chicken Brine chicken legs for 3 hours for ones that are 3/4lb; 4 hours for ones 1lb. plus. Brining adds moisture and saltiness to the chicken. Pat the legs dry with paper towel before smoking. This allows the smoke to stick to …
Yakitori
Yakitori
Yakitori are skewered parts of chicken sold as street food all over Japan. And by parts, I mean every part. Popular types of yakitori include chicken and green onion(negima), chicken thigh(momo), gizzard(hasami), breast(sasami), chicken skin(tori), wing(tebesaki), butt(bonjiri), heart(hatsu), liver(reba), gizzard(sunagimo), chicken cartilage(nankotsu), and intestines(shiro). The parts are skewered and grilled over small box charcoal grills. They are either brushed with a sweet glaze called tare sauce, or simply seasoned with sea salt. Yakitori isn’t limited to just chicken. Pork belly, quail eggs, duck heart, shishito peppers, beef tongue, enoki mushrooms wrapped in bacon, bacon wrapped asparagus, shiitake mushrooms, chorizo, deep fried tofu, and chicken meatballs, are all popular varieties of yakitori; just to name a few.If you don’t have a grill, you can make the yakitori under your oven’s broiler. Place the oven’s rack at the very top. When skewering up the yakitori, it is important to make sure that all the pieces of meat are uniform; about 1”. Place the yakitori on a rack on a baking pan lined in foil. Broil for 3 minutes a side. Then brush the top with the yakitori sauce. Broil for 2 minutes. Flip. Brush with more yakitori sauce. Broil for 2 more minutes. Brush with more sauce. Yada, yada, yada…They all take about 10 minutes in total.
Servings: 4
Equipment
- 20-8” wooden skewers, soaked in water for 60 minutes
Ingredients
Yakitori Sauce
- 2/3 cup soy sauce
- 1/3 cup sugar
- 1/3 cup sake
- 1/3 cup mirin
Yakitori Proteins
- 2 boneless skinless chicken thighs cut into 1” cubes
- 8 chicken livers cut into 1” pieces
- 16 duck hearts
- 3/4 lb pork belly skinned; cut into 1” cubes
- 20 quail eggs
- 8 green onions cut into 1 1/2” pieces
Instructions
- Bring all of the yakitori sauce ingredients to a boil over medium heat for 10 minutes until it is thick.
- Set the sauce aside and let cool.
- Skewer up all of the proteins with 4 pieces of meat per skewer. Put a piece of green onion in between every piece of chicken thigh and piece of pork belly.
- Turn on your oven’s broiler. Place the oven’s rack on the very top, closest to the burner. Place the yakitori on a rack on a baking pan lined with foil.
- Cook the yakitori for 3 minutes a side.
- Brush the top side with the yakitori sauce. Broil for 2 minutes.
- Flip the yakitori. Brush with more sauce. Broil for another 2 minutes.
- Brush all of the yakitori with more of the sauce.
