Vargr
Vargr
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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 Orangeâ€.
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The Moroccan-Inspired starts from :iconchrismukkah:'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.
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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.
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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 hotâ€, and the answer was “The sunâ€. 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.Attachment: Chicken 3 ways Orange Moroccan Asian.png (Downloaded 4 times)
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We grow not old, so long as we continue to chase our dreams.
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