Connect with us

foodblogs

Smoked Chicken Thighs w/ Blood Orang Glaze

Published

on

These smoked chicken thighs are juicy, tender and loaded with flavor. The blood orange glaze adds a sweet and spicy kick that everyone will love.

Trimming and Preparing Chicken Thighs

Since this is just a backyard recipe we don’t need to do anything crazy when it comes to prepping the chicken thighs. When I compete in KCBS competitions it is a painstaking meticulous process involving a number of steps. Just look for any bone fragments or cartilage that may have been missed by the butcher. I also like to take off any big pieces of fat that are hanging over the thighs. Flatten out the thighs and square them up so they cook as evenly as possible.

After the thighs have been trimmed let them sit in the fridge uncovered for at least a few hours to dry out the skin. This will help the skin crisp up when it cooks. About 30 minutes before I am going to cook I will take the thighs out of the fridge and season them generously on both sides with a bbq dry rub of your choosing. I have been using the Yardbird dry rub from plowboys bbq for my chicken both in competition and at home.

How to Smoke Chicken thighs on a pellet grill.

Pellet grills are my favorite way to smoke meat at home.  You don’t have to tend to a fire or constantly add fuel. I personally have a RT-700 pellet grill from Rectec. It’s not only a great looking grill but it has great temperature control and can be monitored or adjusted from anywhere using the app connected to WiFi.

Chicken thighs absorb smoke quickly and are a much smaller cut than briskets or pork shoulders allowing you to cook at. Higher temperature. This will give you much crispier skin than if you were to smoke at a lower temperature. Another trick to getting crispy skin is to spray the chicken thighs with Avocado oil pan spray every 30 minutes during the cooking process. It's a little more expensive but avocado oil is much cleaner and has a smoke point above 500 degrees F.

Blood Orange Glaze

Blood oranges have been available in my imperfect foods box lately so I’ve been taking advantage of using the beautiful citrus fruit. Traditionally blood oranges are used in mostly Mediterranean cuisine but I find it also lends itself well to Asian recipes.  The flavor of blood oranges has notes of raspberry combined with a sweet & slightly sour finish. The combination of Orange Blossom honey and Blue Agave Sriracha from Yellowbird balances out the tangy bite of the blood orange. It also gives the glaze a glossy Lacquered finish when brushed on the chicken thighs.

What temperature to cook chicken thighs?

Poultry should always be cooked to at least 160 degrees F. to prevent salmonella and other food borne illness. That being said I prefer to cook my dark meat longer to around 185-190 degrees F. Dark meat has a higher fat content and will remain juicy even when cooked to a higher internal temperature. Cooking to 185 degrees F. will also give you that fall off the bone tenderness that I prefer from dark meat. I use the same rules when smoking chicken wings. When preparing chicken breast I only cook to an internal temperature of 160 degrees F. otherwise it drys out very quickly. The probes that come with most pellet grills are ok but I always compare with an instant read thermometer. They're also the best way to check for tenderness when probing larger cuts like brisket.

More Chicken Recipes


blood orange glaze on pellet grill smoked chicken thighs

Print

Smoked Chicken Thighs w/ Blood Orange Glaze

Course Main Course
Cuisine BBQ, Chicken Thighs, Pellet Grill, Rectec
Keyword Blood orange, Chicken recipes, Chicken thighs
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings 6
Calories 361kcal

Equipment

  • Pellet Grill (I used the Rectec RT-700)

Ingredients

Additional ingredients

Instructions

  • Trim chicken thighs, cut any extra pieces of fat or bone fragments. if possible let thighs sit uncovered in the fridge for a few hours to dry out the skin. Once its time to season coat chicken thighs on both sides with bbq rub then let come up to room temperature.
  • Pre Heat pellet grill to 375 degrees F. once grill has come to temp smoke the chicken thighs skin up for 1 hour. Spray Chicken thighs with avocado oil spray every 30 minutes.
  • After an about one hour move the chicken thighs to a pan with 3 tbsp of butter and cook until chicken has reached an internal temp of 160 degrees F. and skin is crispy.
  • Brush chicken thighs with glaze every 15 minutes until they reach an internal temperature of 185 degrees F.
  • Pour glaze from the bottom of the pan over the chicken thighs before serving. I prefer to rest the chicken for 10 minutes before serving.

Notes

Serving Size 1 Chicken thigh w/ Sauce

Nutrition

Calories: 361kcal | Carbohydrates: 8g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 342mg | Potassium: 333mg | Fiber: 1g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

Nutrition Facts
Smoked Chicken Thighs w/ Blood Orange Glaze
Amount Per Serving
Calories 361 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 148mg49%
Sodium 342mg15%
Potassium 333mg10%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 25g50%
Vitamin A 163IU3%
Vitamin C 4mg5%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Smoked chicken thighs with blood orange glaze

The post Smoked Chicken Thighs w/ Blood Orang Glaze appeared first on Grilling 24×7.

Continue Reading
Advertisement

foodblogs

Japanese Grill night

Published

on

This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.

Onigiri, with miso butter.

Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce. 

Shisito peppers, cherry ‘maters.

Had a decent spread…  from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.

All chased with a fair bit of sake :) What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.

Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.

By: caliking
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/ribs-take-wing/

Continue Reading

foodblogs

How to Cook Over a Campfire

Published

on

“To poke a wood fire is more solid enjoyment than almost anything else in the world.”

Charles Dudley Warner

19th Century American Writer

 

Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, or weekend hiker, you can eat exceedingly well. Food always tastes better when cooked over a campfire and seasoned with the Great Outdoors!

However, cooking and/or grilling under primitive conditions can be stressful if you don’t have a plan.

For starters, learn how to light a fire with a minimum of tools. If you own a charcoal- or wood-burning grill, you can practice at home, igniting tinder and adding subsequently larger pieces of fuel. (Click here for more specific directions.) If you are one of those gifted people who can make fire using flint or a bow drill, I salute you. The rest of us must rely on less romantic methods, i.e., matches. (I prefer the long-handled wooden kind.)

An ideal cooking fire has burned down to glowing, white hot embers. Allow plenty of time for this to happen—at least an hour, or maybe two. Burn additional wood on one side of your fire so you can harvest fresh coals for cooking. Neutralize potentially “hangry” appetites by offering no-cook appetizers like an easy charcuterie platter or pre-packaged snacks in advance of the meal.

Equipment: What You’ll Need

Space, weight, and your method of transportation into the backwoods will determine what your batterie de cuisine will look like. At a minimum, you’ll need:

  • A source of flame, whether it be matches or a butane lighter (bring more than one, and make sure they have a full load of butane)
  • Grill gloves
  • At least one skillet or saucepan large enough to cook for your group. If weight isn’t a concern, a lidded Dutch oven can be an asset, especially if it’s accompanied by a tri-pod.
  • A grill grate, preferably one that is supported by legs, or one that can rest on top of stones or green logs. Alternatively, angle similarly-sized green logs around the coals; they act as an impromptu grate.
  • Long-handled tongs
  • A long-handled spoon or spatula
  • Heavy-duty foil
  • Skewers or green sticks carved to a point for grilling meat or kebabs
  • Headlamp for late evening/early morning cooking
  • Flexible plastic cutting boards to use as clean work surfaces or for slicing
  • Sharp knife, preferably one reserved for food preparation

How to Manage Your Fire

Most campfire cooking utilizes direct grilling, i.e., food is exposed directly to the heat. Think burgers, hot dogs, whole fish, or kebabs. You can, however, approximate indirect grilling by angling food toward the fire on sticks or stakes, a method long used by the indigenous people of the American Northwest to cook salmon or other fish, or by moving your food to a cooler part of the fire and covering it with foil or a deep pot lid. You can create a multi-tier fire in the wild just as you can at home by raking the coals to different depths. (Always cook over mature embers and avoid active flames.)

If using a grill grate, allow it to heat up before adding food, especially stick-prone food like fish. (We like to pack a leak-proof bottle of olive oil or other cooking oil.) Flames can be tamed by raking out the coals or topping them with a layer of ash or dirt. Conversely, fanning the coals will increase their heat.

What to Cook

For me, the penultimate backwoods meal is fresh line-caught trout dredged in cornmeal and cooked in a cast-iron skillet by the Gallatin River. But the trout don’t always cooperate. So it’s a good idea to have ingredients on hand for “Plan B.”

Here are several options, from appetizers to dessert. (Note: Do as much prep work as you can at home before heading into the wilderness.)

  • Toast slices of country-style bread, rub each with a raw clove of garlic, and drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning or grated aged cheese, such as Manchego or Parmigiano-Reggiano.
  • Plank-Smoked Camembert: This recipe, always a favorite, is easily adapted to a campfire. You could even cook it on a hot stone near the fire.

  • Grilled Sangria: You’ve heard of “glamping,” privileged camping? This libation will set the stage.

  • Grilled Eggs with Prosciutto and Parmesan: So satisfying, you’ll want to repair to your tent or RV for a snooze before pursuing the day’s adventures.

Grilled Eggs with Prosciutto and Parmesan

  • Top prepared pizza crusts or Boboli breads with your favorite toppings and warm over a campfire until the cheese melts.
  • Grilled Prosciutto-Wrapped Trout: Remember Steven’s first show, BBQ University? It was shot on the banks of a stream, where our cameramen fished for golden trout when they weren’t working. Steven spontaneously added trout wrapped with prosciutto to the day’s menu. Genius!
  • Spruce-Grilled Steaks: An unexpected seasoning flavors these wood-grilled steaks.

Spruce-Grilled Steak

  • Dessert Quesadillas: We love s’mores, of course, but like to mix it up sometimes. Prepare these delectable quesadillas directly on the grill grate or in a cast iron skillet.

Dessert Quesadillas

The post How to Cook Over a Campfire appeared first on Barbecuebible.com.

By: Daniel
Title: How to Cook Over a Campfire
Sourced From: barbecuebible.com/2021/07/13/how-to-cook-over-a-campfire/
Published Date: 07/13/21

Continue Reading

foodblogs

For the Best July Yet, 8 Great Recipes for the Grill

Published

on

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

Get The Recipe »

Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

Get The Recipe »

Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

Get The Recipe »

Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

Get The Recipe »

Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

Get The Recipe »

Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

Get The Recipe »

Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/pork-belly-burnt-ends/

Continue Reading

Trending

%d bloggers like this: