- Oct 14, 2017
- 560
- 295
I can remember having a dish called Monterey Chicken in a restaurant with my Grandparents when I was little. Thought I’d give it a try.
I started by marinating 2 1/2lbs. chicken breast in a brine of 8 cups water, 2 1/2 tblsp salt, 1/4 cup each of white and brown sugar, and 2 tblsp of What’s This Cajun rub for 4 hours (could have went a lot longer on the brine). After brining I pressed between sheets of plastic wrap to get a uniform thickness and hit with some low sodium spicy rub I have made up
Next onto the smoke at 225 with 1 row of a pellet tray running PB competition blend till an IT of about 140, about 2 hours.
Switched to a foil pan with a bottle of French dressing( I think Catalina is more common but I couldn’t find any) and bumped the temp to 300 till an IT of 160. I meant to pull at 157 but got caught up doing some other stuff.
Topped with cheddar jack cheese, crumbled bacon, and green onions and plated with a fully loaded baked potato
I started by marinating 2 1/2lbs. chicken breast in a brine of 8 cups water, 2 1/2 tblsp salt, 1/4 cup each of white and brown sugar, and 2 tblsp of What’s This Cajun rub for 4 hours (could have went a lot longer on the brine). After brining I pressed between sheets of plastic wrap to get a uniform thickness and hit with some low sodium spicy rub I have made up
Next onto the smoke at 225 with 1 row of a pellet tray running PB competition blend till an IT of about 140, about 2 hours.
Switched to a foil pan with a bottle of French dressing( I think Catalina is more common but I couldn’t find any) and bumped the temp to 300 till an IT of 160. I meant to pull at 157 but got caught up doing some other stuff.
