Deconstructed Chicken Kabobs
1-2 lbs dark meat chicken (legs, b/s thighs)
2 red / yellow Bell peppers chopped in 1” pieces
1 pkg baby Portabella mushrooms halved
1 large white Sweet Onion rough chopped in 1” pieces
3/4 C. Yay Soy - Island Teriyaki Sauce
1/4 C. Wishbone – Italian (Bold Garlic) Salad Dressing
Fire Water (homemade)
Marinade – Mix Teriyaki and Salad Dressing together, stir well. Place chicken in 1 gal ziplock bag and add half of marinade). Place peppers, mushrooms and onions in a separate 1 gal ziplock bag and add balance of marinade. Add two healthy squirts of Firewater to each bag. (Note: Depending on how much chicken, you may need to add a bit more marinade to the chicken.) Allow chicken and veggies to marinate for several hours, overnight if possible.
Grill – Place veggies in a veggie basket for grilling. Place veggies on preheated grill/smoke (Traeger) at 250 degrees. Grill for 30-35 minutes, stirring occasionally to heat evenly. Move veggies to indirect heat. Place marinated chicken on grill and increase temp to 300. Grill / smoke until chicken is done (approximately 30-40 minutes), turning the heat to ‘Hi’ halfway through cooking time. Turn the chicken a couple times during the process to cook evenly on all sides. You may also want to move chicken around to get even cooking. As each piece of chicken nears done-ness place it in the veggie basket with the veggies. Continue until all chicken is cooked.
Remove chicken and veggies from grill and serve. It's fabulous!!
Note: The recipe for Firewater can be found here on SMF. (I'll look for the link and post it).
I did a little different variation using all smoked peppers, but it's essentially the same recipe (and it's awesome).
Here's a link to the Firewater recipe...http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain
1-2 lbs dark meat chicken (legs, b/s thighs)
2 red / yellow Bell peppers chopped in 1” pieces
1 pkg baby Portabella mushrooms halved
1 large white Sweet Onion rough chopped in 1” pieces
3/4 C. Yay Soy - Island Teriyaki Sauce
1/4 C. Wishbone – Italian (Bold Garlic) Salad Dressing
Fire Water (homemade)
Marinade – Mix Teriyaki and Salad Dressing together, stir well. Place chicken in 1 gal ziplock bag and add half of marinade). Place peppers, mushrooms and onions in a separate 1 gal ziplock bag and add balance of marinade. Add two healthy squirts of Firewater to each bag. (Note: Depending on how much chicken, you may need to add a bit more marinade to the chicken.) Allow chicken and veggies to marinate for several hours, overnight if possible.
Grill – Place veggies in a veggie basket for grilling. Place veggies on preheated grill/smoke (Traeger) at 250 degrees. Grill for 30-35 minutes, stirring occasionally to heat evenly. Move veggies to indirect heat. Place marinated chicken on grill and increase temp to 300. Grill / smoke until chicken is done (approximately 30-40 minutes), turning the heat to ‘Hi’ halfway through cooking time. Turn the chicken a couple times during the process to cook evenly on all sides. You may also want to move chicken around to get even cooking. As each piece of chicken nears done-ness place it in the veggie basket with the veggies. Continue until all chicken is cooked.
Remove chicken and veggies from grill and serve. It's fabulous!!
Note: The recipe for Firewater can be found here on SMF. (I'll look for the link and post it).
I did a little different variation using all smoked peppers, but it's essentially the same recipe (and it's awesome).
Here's a link to the Firewater recipe...http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain
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