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Chicken inspiration needed

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bbqwizard
bbqwizard Posts: 119
edited November -1 in EggHead Forum
You guys always help me with inspiration. So, I'll ask here. I think I'm going to Egg up some chix (whole or cut-up) this wekend. I'm looking for something different. Maybe a mojo chix? Adobo chix, etc.....what are your ideas? As you can see, seems I'm craving something with a little zing. BTW, it doesn't have to be from scratch either. I'm not aposed to purchase said seasonings/marinade.[p]Thanks for the help![p]phillip [p]
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  • fishlessman
    fishlessman Posts: 32,759
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    bbqwizard,
    i made something like this a few years back with a spatchcock chicken with deep slashes all over it. came out pretty good. i could get you the recipe that i used if you want it, or try this one, it looks pretty good to me

    [ul][li]tandoori[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Sandbagger
    Sandbagger Posts: 977
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    bbqwizard, at the TXfest I oiled up some boneless, skinless, chicken breasts and then dusted them with a cajun blackening rub. I dusted them real good, spicy hot. Next, I seared them a minute or so on both sides with a hot fire. Next, I finished cooking them on an elevated grid, not to over cook. Finally, I cut the whole breasts in smaller pieces and covered them with the bob gibson alabama white sauce, mixing the sauce, chicken and chicken juices in a pan. Served them as a finger food. The breasts were moist, tangy and spicy hot.[p]They are great on hamburger buns for sandwhiches too. It's a quick cook too and will be a pool side summer favorite around my house. [p]Just google bob gibson white sauce recipe and cajun blackening rub recipe. If you need additional info, just let me know. [p]T

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  • BurntRaw
    BurntRaw Posts: 565
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    Sandbagger,
    It was in fact outstanding Sir! And that was not just the beer talking either.
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  • GenesGrill
    GenesGrill Posts: 308
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    Sandbagger,
    How long do you let them sit on the extended grill before pulling them off??
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    do a spatchcock chicken and when almost done (15min before) pour some ruby port wine into a skillet & on med heat reduce to 1/3 the volume - it will get very syropey. remove from heat & stir in 2 tablsp cold butter until dissolved.
    remove the spatchcock chicken & cut into servings, then drizzle the port sauce over it -

    :P - i am stil drooling
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