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"The Chicken"
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TUTTLE871
Posts: 1,316
After seeing the post for "The Chicken" I was determined to make it. I had to wait for a night when we didn't have the in laws at the house because the word spicy is not in there vocabulary.
I made the sauce exactly like the recipe and followed everything to the T. Yes! Most the time I deviate from recipes and throw in what I think might be better. Not this time, the sauce is incredible and when you smell it you get that tingle in the nostrils. After I pulled the chicken and submerged in the sauce and then wrapped in foil and tossed in the Yeti, I sat back and enjoyed a few glasses of Bogle Phantom (good stuff if you never have had it). After an hour and a few glasses of wine I decided to eat.
Served with Brussels sprouts and mushrooms and onions that sat below the chicken during the cook. All I can say I was floored by how intense the flavor, we had some friends over and everybody wanted seconds and thirds on the chicken.
This will be done over and over in my house from now on. If you don't like spicy this is not the dish for you.
http://www.nakedwhiz.com/thechicken.htm
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
Comments
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Toronto
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Looks great! It is an amazing recipe and technique.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?- Proud owner of a Large BGE- Norman, OK
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Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.Hoov said:That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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That's such a great recipe and technique, I only get it a couple times a year when me and my buddies are having a get together because SWMBO doesn't do spicy either but can't recommend this enough for those that like the spice.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I've been looking at trying this. What part of the chicken did you use? Would it work for wings?Fighting Sioux Hockey
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I did breast and thighs, I would assume wings I'm thinking of that one next week.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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This is on my list... can't wait to try!!!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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I do a whole chicken that has been cut up. Amazing recipe. Thanks AZRP, you da man.
Large BGE
Greenville, SC -
I agree it is not really crunchy or crispy after foiling/steeping in the sauce. It is still excellent but the skin ends up pretty moist.TUTTLE871 said:
Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.Hoov said:That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?The original "the chicken" recipe was quarters, but I imagine you could use any piece of bird.AZRP actually created a modified version for wings:I think it is just a little thicker so it sticks better. Even more of the spicy goodness.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
doing it tonight but I have brined the chicken already. Think it may be too salty?Keepin' It Weird in The ATX FBTX
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Don't really think so, I was worried when the sauce asked for 4 tbl spoons of salt but wasn't that salty at all. The vinegar takes care of the saltiness.The Cen-Tex Smoker said:doing it tonight but I have brined the chicken already. Think it may be too salty?"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Cool deal. Think I'll cut back on the salt since they are brined. maybe 1-2tbs. Can't wait to try itTUTTLE871 said:
Don't really think so, I was worried when the sauce asked for 4 tbl spoons of salt but wasn't that salty at all. The vinegar takes care of the saltiness.The Cen-Tex Smoker said:doing it tonight but I have brined the chicken already. Think it may be too salty?Keepin' It Weird in The ATX FBTX -
Did you really cook it at 350 degrees for 90 minutes before foiling?TUTTLE871 said:
Not real crunchy, because after letting it sit in sauce and wrapped in foil for a while it changes the texter. But I think the flour makes a big difference though.Hoov said:That looks good. What does cooking with the flour on do for the texture? Is it sorta crunchy like fried chicken?
Two XL BGEs - So Happy!!!!
Waunakee, WI
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dlk7 said:Did you really cook it at 350 degrees for 90 minutes before foiling?Actually went to the chicken was 160 and then pulled. I was thinking next time go to 150 sand then pulling and wrapping and put it in the cooler. I would imagine it would be fine.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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I have always gone the whole 90 minutes with this recipe. The skin is super crispy right out of the egg but as others have stated gets soggy during the rest. I have always used parts with dark meat so the meat isn't going to dry out. If you are using breasts I would cook to temp.
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Its been awhile since I made this but I don't think I added any chunks. The sauce is so flavorful on this I doubt you would notice any fruit wood smoke.
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First time I tried, chicken was too hot (spicy) for me. Next time deleted crushed red pepper and is perfect. I am a paprika guy.
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the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutesKeepin' It Weird in The ATX FBTX
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Keep us posted! and I think cooking to temp is a safe bet.The Cen-Tex Smoker said:the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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How did it turn out?The Cen-Tex Smoker said:the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutes"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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It was OK. i think I would like it as a wing sauce a little better.TUTTLE871 said:
How did it turn out?The Cen-Tex Smoker said:the bird is away. we'll see how it goes. I'm cooking to temp, not 90 minutesKeepin' It Weird in The ATX FBTX -
I did it last Sunday and I can't say I was too thrilled with it. I had to cut the sauce in half which may have played a part in it being too "vinegary." Oh well, you never know until you try it.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
I dont get the passion for the "the chicken" either. The skin is rubbery after it soaks up the sauce. If you pull the skin off it taste like a spatchcock chicken.I MUCH prefer a spatchcock chicken with big Bobs Alabama white sauce..
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Spatched or just plain old chicken pieces parts - as long as the skin is crispy. Exception being Teriyaki, my favorite "cheat" sauce/marinade where the glaze makes me happy.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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