It's going to be in the 70's this weekend and I've got my first full weekend off since Thanksgiving,so I am going to try a recipe I've used before with a few modifications.
First, I'm going to brine two spatchcocked chickens in 1 cup of Kosher salt to 1 gal. of water overnight in the fridge.
The next morning I'll remove the chickens from the brine and marinate (breast-side up) in a large pan for 4-5 hours in a mixture of:
2 squeezed limes
1/3-cup EVOO
1/2-cup white vinegar
2 teaspoons coarse-ground black pepper
I'll occasionally baste the chicken with the marinate that settles in the bottom of the pan with a basting brush.
After removing from the marinate I'll sprinkle lightly with fajita seasoning and allow it to air-dry (as much as it will with the EVOO on it) uncovered in the fridge until the smoker is ready, then place the chickens in the smoker (breast-side up) and cook at 325 using red oak only for fuel. When it reaches a thigh temp of 165, I'm going to move it over the coals in the firebox (breast-side down) for a few minutes to crisp the skin (hopefully not burning the EVOO in the process).
I intend to post q-views throughout the process (if I can figure out my new tablet) followed by a critique after consumption. Just the thought of it has my stomach growling like a rabid dog. As I said in the beginning, I have done chicken like this before and it was very good and I'm hoping that with the tweaks I've made to the original it will push it over the top into the great category.
First, I'm going to brine two spatchcocked chickens in 1 cup of Kosher salt to 1 gal. of water overnight in the fridge.
The next morning I'll remove the chickens from the brine and marinate (breast-side up) in a large pan for 4-5 hours in a mixture of:
2 squeezed limes
1/3-cup EVOO
1/2-cup white vinegar
2 teaspoons coarse-ground black pepper
I'll occasionally baste the chicken with the marinate that settles in the bottom of the pan with a basting brush.
After removing from the marinate I'll sprinkle lightly with fajita seasoning and allow it to air-dry (as much as it will with the EVOO on it) uncovered in the fridge until the smoker is ready, then place the chickens in the smoker (breast-side up) and cook at 325 using red oak only for fuel. When it reaches a thigh temp of 165, I'm going to move it over the coals in the firebox (breast-side down) for a few minutes to crisp the skin (hopefully not burning the EVOO in the process).
I intend to post q-views throughout the process (if I can figure out my new tablet) followed by a critique after consumption. Just the thought of it has my stomach growling like a rabid dog. As I said in the beginning, I have done chicken like this before and it was very good and I'm hoping that with the tweaks I've made to the original it will push it over the top into the great category.
