CarterQ
Moderator
Had a whole chicken defrosted and wanted to try something a little different with it.
Cut up the chicken into pieces (used the rest for stock)
Made a marinade using fresh basil, green onions, serrano chiles, garlic, olive oil, salt and pepper, and lime juice
Hit it with the food processor
Into the high tech marinading device to sit all day
Onto the MAK running at 225 for a little oak smoke, my son said they looked like Shrek chickens
After an hour on smoke, cranked it up to 375 and moved them over to the flame zone to finish (I was using the original drip pan / flame zone)
Off the grill
Ready for dinner, served up with a little salad and the wife's cheddar bacon biscuits
This came out pretty tasty, the color was a little funky but the fresh flavors from the onion, basil, garlic, lime and heat of the Serrano more than made up for it. Had a nice hint of smoke too along with the great grilled flavor.
Cut up the chicken into pieces (used the rest for stock)
Made a marinade using fresh basil, green onions, serrano chiles, garlic, olive oil, salt and pepper, and lime juice
Hit it with the food processor
Into the high tech marinading device to sit all day
Onto the MAK running at 225 for a little oak smoke, my son said they looked like Shrek chickens
After an hour on smoke, cranked it up to 375 and moved them over to the flame zone to finish (I was using the original drip pan / flame zone)
Off the grill
Ready for dinner, served up with a little salad and the wife's cheddar bacon biscuits
This came out pretty tasty, the color was a little funky but the fresh flavors from the onion, basil, garlic, lime and heat of the Serrano more than made up for it. Had a nice hint of smoke too along with the great grilled flavor.
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