Winner Winner Smoked Chicken Dinner!

STANWOOD, WA – Awhile back, I picked up a really cool piece of equipment to cook with on my travels in my Travato. I I love to “Chef-It-Up,” so new gear is always fun, especially if you’re making some tasty meals.

So, tonight we’re using my new “London Sunshine Kamado Grill Cadet Series” to smoke a whole chicken… Peruvian style.

It’s easy to do, you just need a lot of time to cook this bad boy.

“PERUVIAN STYLE CHICKEN”

THE RECIPE:

Ingredients – 1 whole chicken, cilantro, olive oil, butter, minced garlic, garlic powder, onion powder, salt, pepper, balsamic vinegar, oregano, turmeric, onion, soy sauce, lemon, paprika, thyme, cumin, coriander, lemon, 1 red potato and 7-8 Brussel sprouts.

“MISE EN PLACE”

All of this done before hitting the road. You’ve got to make a rub and a marinade for your chicken.

The first thing you want to do is spatchcock your chicken, removing the backbone and pressing down on the chicken a bit breaking the breast bone slightly.

The rub: a tablespoon each of – paprika, turmeric, onion powder, garlic powder, dried thyme, dried oregano. Also, add in 2 teaspoons each of salt, pepper, cumin, coriander and mix all together leaving some out to use on the road. You want to take your rub and generously slap it all over the chicken.

Then you want to place the chicken in a ziplock bag adding in a 1/4 cup of olive oil, 2 tablespoons of minced garlic, balsamic vinegar, and soy sauce. Also add in a handful of cilantro chopped and 4 slices of lemon, and zip up the bag and let it sit for 24-30 hours before cooking.

ON THE ROAD, READY TO COOK

Step 1 – Fire up your London Sunshine Kamado grill with lump coal. You want the grill to come up to heat at about 250 degrees. Once the grill is ready, you drop your chicken on and cook it about 50-60 minutes.

Step 2 – At the 1 hour mark, you want to take about 2-3 tablespoons of your extra dry rub, melt about 2-3 tablespoons of butter and mix and then start basting your chicken once every 10-15 minutes for the next half hour to 40 minutes, while the chicken finishes cooking on the grill before you pull it off.

Step 3 – While the chicken continues to cook, but with about 10 minutes to go, you want to start your sides. First for your smashed potatoes, take one large red potato, wash it, poke some holes in it and cook it in your microwave for 2-3 minutes or until it’s soft. Then you want to pull it out, slice it up. In a pan you want to melt some butter and 2-3 think slices of onions cooking them down before adding in your potatoes and again, some more of your dry rub. As the potatoes start to take on some color you want to smash them down with the back go your spoon.

Step 4 – Next, time to do the Brussel sprouts. You want to cut them in half and place them in a bowl with a little water, a teaspoon each of soy sauce and minced garlic, cover and microwave about 2-3 minutes or until they are soft. Once the sprouts are cooked, you then want to heat up some butter and 2 teaspoons of soy sauce in a pan and cook them for another 2-3 minutes.

Step 6 – With your chicken now fully cooked and your sides ready, you want to plate everything up and enjoy your dinner.

There is nothing like a really good smoked chicken, done on the grill. The sprouts and potatoes were a perfect addition to the meal. If you get a chance to try this recipe, I think you’ll really love it!

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