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Chicken 3 Ways
Vargr's Labor Day cookout for 2014. Three types of chicken. The basting and marinades make the flavors, but the cooking technique does all 3 at once. So you get three recipes for the price of one this time!
Vargr will provide the ingredients for all three types at the start, and the special adjustments to make the basting sauce for each one. The cooking directions will follow at the end, since those directions fit any/all of the 3 types.
The “3 ways” today are Moroccan Inspired, Asian Inspired, and “Sunburn Orange”.
~~~~
The Moroccan-Inspired starts from
chrismukkah's Mediterranean Cornish Hens (recipe here: http://www.furaffinity.net/view/14391770/). Vargr aimed it a little more at Morocco with the addition of Cinnamon, Parsley, and Turmeric, and kicked up the citrus notes a bit with the addition of lime and lime zest along with the original lemon. A sweet citrus punch that overlays savory, warm notes that come in as one savors a mouthful.
Moroccan-inspired Chicken
Ingredients:
1 tsp Cumin
1 tsp Oregano
1 tsp Turmeric
1 tsp Smoked Paprika
1 tsp Ceylon Cinnamon
1 Tbs Sumac
2 Tbs Cider Vinegar
¼ C chopped Parsley
¼ C Honey
1 Lemon, zest and juice
1 Lime, zest and juice
8 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts
Extra ingredients for “freshening” baste:
2 Tbs Honey
1 Tbs Lemon juice
1 C chicken broth
1 tsp ground Ceylon Cinnamon
1 tsp Sumac
1 Tbs dried Parsley
To make basting sauce from marinade:
Put used marinade in small pan. Add 2 Tbs more honey, 1 Tbs lemon juice, and 1 C chicken broth. Freshen up Cinnamon and Sumac spices by added 1 tsp each. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
~~~~~
The Asian-Inspired version started with a Sesame Teriyaki wing recipe wuff has used before, and then grew to include ginger, garlic, and other spices to add more complexity with a little less sweetness. A very nice, complex result that isn't TOO sweet and has a nice bit of tart lemon to highlight the savory sweetness.
Asian-inspired Ginger Teriyaki Sesame Chicken
Ingredients:
1 C Soy Sauce
2/3 C Lemon Juice
½ C Yashida Gourmet Teriyaki Sauce
¼ C toasted Sesame Oil
3 Tbs Hoisin Sauce
2 Tbs granulated Garlic
2 Tbs ground Ginger
2 Tbs Brown Sugar
1 Tbs Black Pepper
1 Tbs Asian Chili Sauce
2 tsp 5-Spice Powder
8 boneless, skinless Chicken Thighs
3 boneless, skinless Chicken Breasts
Extra ingredients for “freshening” baste:
1/4 C Honey
2 Tbs Toasted Sesame Seeds
To make basting sauce from marinade:
Put used marinade in small pan. Add ¼ C more honey. Add 2 Tbs toasted sesame seeds. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
~~~~~
For the last version, Vargr wanted a chicken that had a powerful orange flavor, strong and prominent, but also had a strong fiery heat. Something that kicked like a good hot chili, but recalled all the wonderful orange citrus flavors of summer. Trying to think of a name for this new concoction, wuff asked his roomie what he thought of for “orange and hot”, and the answer was “The sun”. So “Sunburn” Spicy Orange Chicken” was born!
“Sunburn” Spicy Orange Chicken
Ingredients:
1/3-1/2 Container Orange Juice Concentrate (12 oz)
½ C Soy Sauce
2/3 C Franks Buffalo Hot Sauce
3 Tbs Sriracha “Rooster” Sauce
2 Tbs Cider Vinegar
2 Tbs Brown Sugar
1 Tbs Ground Ginger (powder)
1 Tbs Minced Ginger (fresh)
1 Tbs Granulated Garlic
3 tsp Crushed Red Pepper
2 tsp White Pepper
2 tsp Black Pepper
2 tsp Cayenne Pepper
1 Jalapeno Pepper, minced
2 Oranges, Zest and Juice
8 boneless, skinless Chicken Thighs
2 boneless, skinless Chicken Breasts
Extra ingredients for “freshening” baste:
Remainder of the container of orange juice concentrate (12 oz total)
1 jalapeno pepper, minced (seeds and all)
To make basting sauce from marinade:
Put used marinade in small pan. Add the remainder of the orange juice concentrate container. Mince up one fresh Jalapeno pepper, seeds and all, and add to the pan. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
Directions For All Three:
Mix all marinade ingredients together. Warm in microwave for ~1 minute.
Place chicken in 1 Gallon zip-top bag.
Pour marinade over chicken.
Refrigerate overnight, massaging and redistributing marinade occasionally.
Pour off marinade into small pan, and “freshen” it. Let it cook down while chicken is smoking. (Note: Do NOT use the marinade without cooking it down first! It has been exposed to raw chicken. Once it has boiled for a time and reduced in volume, it is safe for use as a baste.)
Cook chicken in Smoker (or on grill set up for smoke and indirect heat) at roughly 190 degrees for approximately 2 hours. Note: Chicken will NOT be done!
Bring grill up to high heat. Baste each type of chicken with its respective sauce. Grill basted side for approximately 3 minutes while basting the other side.
Flip chicken and repeat, coating and grilling each side 2 or 3 times. This will finish up the cooking of the already-smoked chicken.
Baste each type one final time, and remove to plate.
ENJOY!
Note: This chicken freezes very well, so you can enjoy it for weeks into the fall once Labor Day is over.
Update
After serving samples of these at work, a co-worker suggested that these marinades and glazes would also work very well on beef or pork kabobs and yakitory strips. Wuff agrees! The marinading steps would be the same for all. Cooking for the Yakitory strips would likely work best just on the grill, without the smoker. The kabobs likewise, though the thicker meat might handle a bit of time in the smoke without becoming over-done.
In any case, if you want some smoke flavor, just add a few drops of "liquid smoke" to the marinade, and you'll be set!
Happy eating!
Vargr's Labor Day cookout for 2014. Three types of chicken. The basting and marinades make the flavors, but the cooking technique does all 3 at once. So you get three recipes for the price of one this time!
Vargr will provide the ingredients for all three types at the start, and the special adjustments to make the basting sauce for each one. The cooking directions will follow at the end, since those directions fit any/all of the 3 types.
The “3 ways” today are Moroccan Inspired, Asian Inspired, and “Sunburn Orange”.
~~~~
The Moroccan-Inspired starts from
chrismukkah's Mediterranean Cornish Hens (recipe here: http://www.furaffinity.net/view/14391770/). Vargr aimed it a little more at Morocco with the addition of Cinnamon, Parsley, and Turmeric, and kicked up the citrus notes a bit with the addition of lime and lime zest along with the original lemon. A sweet citrus punch that overlays savory, warm notes that come in as one savors a mouthful. Moroccan-inspired Chicken
Ingredients:
1 tsp Cumin
1 tsp Oregano
1 tsp Turmeric
1 tsp Smoked Paprika
1 tsp Ceylon Cinnamon
1 Tbs Sumac
2 Tbs Cider Vinegar
¼ C chopped Parsley
¼ C Honey
1 Lemon, zest and juice
1 Lime, zest and juice
8 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts
Extra ingredients for “freshening” baste:
2 Tbs Honey
1 Tbs Lemon juice
1 C chicken broth
1 tsp ground Ceylon Cinnamon
1 tsp Sumac
1 Tbs dried Parsley
To make basting sauce from marinade:
Put used marinade in small pan. Add 2 Tbs more honey, 1 Tbs lemon juice, and 1 C chicken broth. Freshen up Cinnamon and Sumac spices by added 1 tsp each. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
~~~~~
The Asian-Inspired version started with a Sesame Teriyaki wing recipe wuff has used before, and then grew to include ginger, garlic, and other spices to add more complexity with a little less sweetness. A very nice, complex result that isn't TOO sweet and has a nice bit of tart lemon to highlight the savory sweetness.
Asian-inspired Ginger Teriyaki Sesame Chicken
Ingredients:
1 C Soy Sauce
2/3 C Lemon Juice
½ C Yashida Gourmet Teriyaki Sauce
¼ C toasted Sesame Oil
3 Tbs Hoisin Sauce
2 Tbs granulated Garlic
2 Tbs ground Ginger
2 Tbs Brown Sugar
1 Tbs Black Pepper
1 Tbs Asian Chili Sauce
2 tsp 5-Spice Powder
8 boneless, skinless Chicken Thighs
3 boneless, skinless Chicken Breasts
Extra ingredients for “freshening” baste:
1/4 C Honey
2 Tbs Toasted Sesame Seeds
To make basting sauce from marinade:
Put used marinade in small pan. Add ¼ C more honey. Add 2 Tbs toasted sesame seeds. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
~~~~~
For the last version, Vargr wanted a chicken that had a powerful orange flavor, strong and prominent, but also had a strong fiery heat. Something that kicked like a good hot chili, but recalled all the wonderful orange citrus flavors of summer. Trying to think of a name for this new concoction, wuff asked his roomie what he thought of for “orange and hot”, and the answer was “The sun”. So “Sunburn” Spicy Orange Chicken” was born!
“Sunburn” Spicy Orange Chicken
Ingredients:
1/3-1/2 Container Orange Juice Concentrate (12 oz)
½ C Soy Sauce
2/3 C Franks Buffalo Hot Sauce
3 Tbs Sriracha “Rooster” Sauce
2 Tbs Cider Vinegar
2 Tbs Brown Sugar
1 Tbs Ground Ginger (powder)
1 Tbs Minced Ginger (fresh)
1 Tbs Granulated Garlic
3 tsp Crushed Red Pepper
2 tsp White Pepper
2 tsp Black Pepper
2 tsp Cayenne Pepper
1 Jalapeno Pepper, minced
2 Oranges, Zest and Juice
8 boneless, skinless Chicken Thighs
2 boneless, skinless Chicken Breasts
Extra ingredients for “freshening” baste:
Remainder of the container of orange juice concentrate (12 oz total)
1 jalapeno pepper, minced (seeds and all)
To make basting sauce from marinade:
Put used marinade in small pan. Add the remainder of the orange juice concentrate container. Mince up one fresh Jalapeno pepper, seeds and all, and add to the pan. Boil until reduced by about 1/3 and thickening. Use as baste for grilled chicken.
Directions For All Three:
Mix all marinade ingredients together. Warm in microwave for ~1 minute.
Place chicken in 1 Gallon zip-top bag.
Pour marinade over chicken.
Refrigerate overnight, massaging and redistributing marinade occasionally.
Pour off marinade into small pan, and “freshen” it. Let it cook down while chicken is smoking. (Note: Do NOT use the marinade without cooking it down first! It has been exposed to raw chicken. Once it has boiled for a time and reduced in volume, it is safe for use as a baste.)
Cook chicken in Smoker (or on grill set up for smoke and indirect heat) at roughly 190 degrees for approximately 2 hours. Note: Chicken will NOT be done!
Bring grill up to high heat. Baste each type of chicken with its respective sauce. Grill basted side for approximately 3 minutes while basting the other side.
Flip chicken and repeat, coating and grilling each side 2 or 3 times. This will finish up the cooking of the already-smoked chicken.
Baste each type one final time, and remove to plate.
ENJOY!
Note: This chicken freezes very well, so you can enjoy it for weeks into the fall once Labor Day is over.
Update
After serving samples of these at work, a co-worker suggested that these marinades and glazes would also work very well on beef or pork kabobs and yakitory strips. Wuff agrees! The marinading steps would be the same for all. Cooking for the Yakitory strips would likely work best just on the grill, without the smoker. The kabobs likewise, though the thicker meat might handle a bit of time in the smoke without becoming over-done.
In any case, if you want some smoke flavor, just add a few drops of "liquid smoke" to the marinade, and you'll be set!
Happy eating!
Category Resources / Tutorials
Species Unspecified / Any
Size 960 x 744px
File Size 1.7 MB
Yup! That's a LOTSA chicken there!
Wuffy will be taking some to work, and sharing it with roomie. And of course, putting some up in freezer for those cold Fall days when the memory of a late season grilling can be revived with a simple session in the microwave. *smiles*
Have a try at all three - each is dramatically different in taste, but all are powerfully flavored. There's some seriously good eating in those!
Wuffy will be taking some to work, and sharing it with roomie. And of course, putting some up in freezer for those cold Fall days when the memory of a late season grilling can be revived with a simple session in the microwave. *smiles*
Have a try at all three - each is dramatically different in taste, but all are powerfully flavored. There's some seriously good eating in those!
Between the three versions, you ought to be able to find something that your folks will enjoy whether it be hot and spicy, teriyak savory, or citrus sweet and exotic! *grins* And the "magic" is really all in the marinade and baste. Even if you don't have a smoker, cooking by your favorite method is still going to give tasty results. Which really makes it very versatile for anyone to cook.
>>".. Chicken 3-way(s)~"
*snickers* Naughty frame of mind! Wuff likes it! *grin*
>>".. Chicken 3-way(s)~"
*snickers* Naughty frame of mind! Wuff likes it! *grin*
Wuff has stored a lot of these away, to enjoy on days when a quick "heat and eat" meal is desired. They warm up in the microwave delightfully! Or wuff enjoys them cold, sliced up on top of a salad. That "Sunburn Orange" would be great with a tossed salad including some slices of mandarin oranges, some nuts, a little fruit & balsamic dressing, etc! Yum!
Or include some sliced strips of the Moroccan in a nice "chicken wrap" with some sprouts, julienned carrots, chopped lettuce, black olives, maybe a bit of sliced avocado, a little dash of "green goddess" dressing. *drools* Oh dear, wuff is making himself hungry!
The fun part is, once they are made, there's so MANY ways to eat them later!
Or include some sliced strips of the Moroccan in a nice "chicken wrap" with some sprouts, julienned carrots, chopped lettuce, black olives, maybe a bit of sliced avocado, a little dash of "green goddess" dressing. *drools* Oh dear, wuff is making himself hungry!
The fun part is, once they are made, there's so MANY ways to eat them later!
*grins* Wuffy LOVES his smoker! It gets used so often! So many wonderful things can be made in there! Turkey breasts & thigh quarters, chicken (as seen), whole capons or quail, all sorts of beef and pork, cheese, fish, sausage. Even smoked veggies like peppers of all sorts. Smoked salt to add a kick to seasoning. Don't think wuff has ever tried to smoke eggs, but that's probably one of the few things that hasn't had a turn in there! *chuckles*
You're right about those marinades and jerky! The Moroccan might need to get thinned down a wee bit - it's pretty thick (on the verge of being a paste). But the other two ought to work as written!
Here's hoping that dehydrator sees all sorts of wonderful creations run through it!
You're right about those marinades and jerky! The Moroccan might need to get thinned down a wee bit - it's pretty thick (on the verge of being a paste). But the other two ought to work as written!
Here's hoping that dehydrator sees all sorts of wonderful creations run through it!
Well my boyfriend has put a little towards lovely creations by organising for me to get a new food processor and blender that arrived today because my old one that I have has cracks in the blade housing making it unsafe to use. It's nothing special but it has all the things I require. I use a processor for really thin slices and making my fruit leather.
The dehydrator is being organised and I'll pick it up sometime next week.
I chose this one because the racks from the old one match and fit on this model which will give me ten trays and better economy if I want to do larger batches. I don't have to throw the old trays and accessories out so that's way cool too. Its an Ezidri Snackmaker IU 500 http://ozfarmer.com/image/cache/dat.....-1000x1000.jpg
Again Thank you so much for your help and wonderful gift. *hugs*
The dehydrator is being organised and I'll pick it up sometime next week.
I chose this one because the racks from the old one match and fit on this model which will give me ten trays and better economy if I want to do larger batches. I don't have to throw the old trays and accessories out so that's way cool too. Its an Ezidri Snackmaker IU 500 http://ozfarmer.com/image/cache/dat.....-1000x1000.jpg
Again Thank you so much for your help and wonderful gift. *hugs*
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