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Smoked Chicken Chimichurri

post #1 of 7
Thread Starter 

First made the chimichurri sauce.

 

700

 

 

Second marinaded the chicken in it for a bit, got smoker up to temp added chicken.

 

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Pulled chicken when done.

 

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Tried shredding it up with a fork, didn't work so well, will be investing in meat rakes.

 

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Last grill my ciabatta bun with garlic butter that I made, melted some baby swiss cheese on the top bun, piled on the smoke chicken, and added more of the chimichurri. It was very delicious, I think I am going to use this sandwich in a BBQ sandwich cook off on July 4th.

 

700

post #2 of 7

Now that looks awesomely delicious!!! Wanna share the chimichurri sauce recipe? 

post #3 of 7

oooo......Looks delish!

 

Kat

post #4 of 7
Thread Starter 

I might, but after July 4th after the BBQ sandwich cook off. But thanks for the positive response.

post #5 of 7

2thumbs.gif Looks awesome! 

post #6 of 7

drool.gif , waiting for the Reipe...

post #7 of 7

Looks really good!

 

IMHO thighs are the easiest part of the chicken to "pull" I like smoke them, skin on, do not scrape the fat. I take them up to an IT of 180*-190*. Then foil and rest for an hour before pulling.

 

Good luck with your competition. Let us know how it goes!

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