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need recipe for chicken

post #1 of 11
Thread Starter 
Does anyone have recipes for pineapple teriyaki chicken medallionwrapped in bacon placed in cupcake pan.
post #2 of 11

Trey--noticed that this is your first post with us here at SMF.  Would you mind popping over to Roll Call and introducing yourself please? 

 

You also can find a ton of recipes here by using the search tool at the top of the page in the forums.

 

Kat

post #3 of 11
Thread Starter 
Just did
post #4 of 11

Welcome aboard Trey!

An easy teriyaki sauce can be made with soy sauce, ginger, brown sugar and pineapple juice. I usually add some red pepper flakes for a little kick. If you want it thicker, you can reduce it by half on the stove. The rest of the recipe you requested should be pretty self explanatory. Not sure why you'd want to put it in a cupcake pan though. The only real advantage to the cupcake pan approach is to braise the skin and provide uniformity of size and shape in a competition setting. If you're making medallions of chicken, you probably won't have skin on them. Plus since you're cutting the chicken into pieces you can just cut them the same size and shape. In addition, in a cupcake pan the bacon is likely to sit there in the residual juices and get pretty soggy. I'd just wrap the pieces in bacon using toothpicks if necessary to hold the shape, marinate them for a few hours and smoke them. The left over marinade can be heated to a boil on the stove to further reduce and kill any bacteria, then used as a basting sauce.

Good luck and let us know how it turns out!

post #5 of 11

Yoshida's is pretty good as a marinade. Mix it 50/50 with pineapple juice and some chopped garlic. Maybe add a chunk or half a ring of pineapple to the top of the chicken medallion before wrapping it in bacon or on top of the bacon. 

 

There's more teriyaki recipes in this thread

http://www.smokingmeatforums.com/t/92344/now-we-need-a-good-teriyaki-sauce-for-chicken-wings

 

Here's chicken thighs made in cupcake pans, should give you an idea on smoker temp and approximately how long to smoke.

http://www.smokingmeatforums.com/t/124767/cupcake-chicken

 

http://www.smokingmeatforums.com/t/124703/chicken-cup-cakes

 

http://www.smokingmeatforums.com/t/145415/open-championship-pulled-pork-and-chicken

 

There's also the handy search bar at the top of the page.

post #6 of 11
Quote:
Originally Posted by SmokinHusker View Post

Maybe add a chunk or half a ring of pineapple to the top of the chicken medallion before wrapping it in bacon or on top of the bacon. 

 

I'm totally stealing that idea!! That would give an awesome contrast.

post #7 of 11

Great advice Md!!!

post #8 of 11
Thread Starter 
Thank you all
I have a cook-off at work in October trying to put my menu together
Smoked meatloaf wrapped in bacon
pork ribs with Jeff's rub and sauce
Chicken medallions
post #9 of 11
Thread Starter 
My company cook-off went well I got 1st in chicken(chicken medallion with bacon wrapped with pineapple on top), 3 rd in beef(BBQ meatloaf), 3rd in pork(spare ribs) and 3 rd overall
post #10 of 11

Congrats!

Got any pics of your chicken?

post #11 of 11
Thread Starter 
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