Tag Archives: Dry Rub

Pollo Asado~ Smoky Chicken Tostadas

I cannot tell you all how happy I am to see that spring has finally arrived in New York state! It was the coldest and longest winter I have ever experienced here in 29 years….lol! So, every sunny day, which have not been many, I try to schedule some grilling time. On this day, we grilled a few foods and then we put some dry rubbed chicken thighs on for a low and slow smoke. It was pitch black night time, but there we were doing our thing, ha, ha, ha! This recipe is really a no fuss recipe if you ask me. We enjoyed the chicken as is  for a few days and then with the last two pieces, I prepared some tostadas with our grilled and smoked salsa and hot sauce. So here’s to a great grilling season, a warm spring and a hot summer! Ok, maybe not so hot… #girlongrill #chilehead

 

Smoked Chicken/Pollo Asado

Smoked and Grilled Chicken

8 bone in, skin on chicken thighs (about 4 1/2 pounds)
4 to 5 tablespoons Weber Brand Carne Asada Seasoning or your favorite spice rub
Oil for brushing onto grill grates

Directions

1. Generously add carne asada seasoning/spice rub all over chicken, making sure you get some under the skin on top. Use your hands to rub it into the chicken. Place in baking pan with cover or heavy plastic storage back. Marinate overnight.

2. Remove chicken from refrigerator 1 hour before cooking. Set up your grill for indirect grilling at a temperature of 250 degrees F. If you want to add some smoky flavor, add a few applewood chunks near the hot coals 5 minutes before adding chicken. Or if cooking on gas grill add wood chips to a smoker box. Close lid for a few minutes.

3. Brush grates on cool side with oil. Add the chicken, skin side up on cool side of the grill. Close lid and cook for about 2 hours or until internal temperature of chicken reaches 165 degrees. Pull off the chicken as it reaches the desired temperature. When done, transfer chicken to a dish, cover loosely and let rest for 5 to 7 minutes. Yields 4 servings.

Tips~ Oven method for chicken. In a large oven safe skillet, add 4 tablespoons of olive oil and heat to medium. After a few minutes, add the chicken, skin side down and cook for 4 to 5 minutes. Turn over and cook for another 5 minutes. Turn skin side up, cover pan and finish roasting in a preheated 350  degree oven for 40 to 50 minutes.

This has to be my absolute favorite way to cook and eat chicken thighs.
This has to be my absolute favorite way to cook and eat chicken thighs.

 

Smoky Chicken Tostadas

Smoky Chicken Tostadas with Smoked Pico de Gallo, Grilled Chile Pepper Sauce and Sauteed Peppers
Smoky Chicken Tostadas with  Avocado, Smoked Pico de Gallo, Grilled Chile Pepper Sauce and Sauteed Peppers

2 smoked chicken thighs, remove meat and shred

1 avocado, mashed
Lime juice
Salt to taste
4 tostadas
Smoked Pico de Gallo
Grilled Chile hot sauce
Sauteed sweet and hot peppers

After mashing the avocado, add a little lime juice. Season with salt and pepper to taste. Divide the avocado onto 4 tostadas. Add chicken, smoked pico de gallo, sauteed peppers and grilled chile pepper sauce. I would add creamy black beans or pinto beans next time!

I love the colors that my camera on my phone picks up compared to the digital camera.
I love the colors that my camera on my phone picks up compared to the digital camera.
My favorite picture!
My favorite picture!

Smoky Chicken Tostadas

Smoked/Grilled  Pico de Gallo

Just a little smoke from some applewood chunks add such great flavor!
Just a little smoke from some applewood chunks add such great flavor!

8 roma tomatoes
3 large jalapeños
3 serranos
2 habaneros
1 whole bulb of garlic
1 small sweet onion
2 tablespoons lime juice
2 tablespoons cilantro
salt and pepper to taste

When it's time to use up excess produce, I like to prepare these salsa recipes on my charcoal grill. The flavors are a mazing
When it’s time to use up excess produce, I like to prepare these salsa recipes on my charcoal grill. The flavors are amazing
I know you will think I am crazy, but when I have time, I like to chop my salsa ingredients by hand. Sometimes they can get a bit muddled in the blender or food processor. But that's up to you.
I know you will think I am crazy, but when I have time, I like to chop my salsa ingredients by hand. Sometimes they can get a bit muddled in the blender or food processor. But that’s up to you.

 

Cut the top of the garlic bulb off before grilling. Grill ingredients on the idirect heat side of the grill for 45 to 60 minutes at 250 degrees F. I added a couple of applewood chunks so the salsa would have a smoked flavor. Let ingredients cool. Remove stems from peppers and peel garlic or if it’s soft enough, squeeze out into the blender or processor. Roughly chop ingredients and pulse to process or you can chop the ingredients by hand.I do this so I can add exact amounts that I want when mixing the salsa’s or chile sauce.  Add lime juice, salt and pepper. Fold in the cilantro.

Smoked/Grilled Pico de Gallo

 

Grilled Chile Pepper Hot Sauce

Preparing the salsa/hot sauce this way will preserve it for a few months in the refrigerator.
Preparing the salsa/hot sauce this way will preserve it for a few months in the refrigerator.

Ingredients

3 large jalapeños
3 fresno peppers
3 serranos
2 habaneros
1 whole bulb of garlic, top cut off and wrapped in foil
1 small sweet onion, quartered
Juice of 2 key limes
1 3/4 cup white vinegar
1 cup water
salt to taste
2 tablespoons cornstarch
1/4 cup water

The Red Fresno Chile Peppers are the only ones I have to peel when I grill them for salsa. The skins become tough to chew otherwise.
The Red Fresno Chile Peppers are the only ones I have to peel when I grill them for salsa. The skins become tough to chew otherwise.
Preparing your own hot sauce at home is much mor e economical
Preparing your own hot sauce at home is much more economical

Directions

1. Grill the peppers, onion and garlic on indirect heat for 1 hour. let cool. Remove stems from peppers and skins from garlic. Remove skins from fresno peppers as well because the skin may be hard to chew.

2. Roughly chop ingredients and transfer to the blender. Add the lime juice, vinegar and water. Pulse to blend as coarse or as smooth as you like. I like the pieces of peppers, garlic and onions in my hot sauce.

3. Transfer to a saucepan. Heat to medium. Season with salt to taste. When it comes to a boil, reduce heat slightly. Whisk the cornstarch and water together until smooth. Add to hot sauce in saucepan. Stir well to combine and cook for another 5 minutes. Remove from heat and add cilantro.

Grilled Chile Pepper Hot Sauce

Pavo a la Parilla ~ Grilled Turkey Breast

This Grilled/Smoked Turkey Breast(Pavo a la Parilla) was the easiest turkey recipe I have ever prepared. The hardest part of this whole recipe was trying to decide what dry spices to use to create a tasty turkey. I was inspired by the flavors of Mexican molé sauce. In some Mexican homes turkey is braised in a dark and rich flavored molé sauce low and slow until it falls off the bone. One thing for sure, is I will be preparing some sauce just so I could enjoy it with this tasty and moist turkey breast next time. If you don’t have a cupboard filled with spices like I do, the stores offer quite a variety of dry rubs to choose from. Start with a mild one. You could always experiment and add a few flavors from your spices and customize it anyway you like. I am not afraid to admit that even with all the cooking I do, my husband is still a big fan of “Stove Top Stuffing”, Lol!  So we compromised. I agreed to prepare the store bought stuffing on one condition and that was I would add fresh ingredients like carrots, celery, onion, green apple, almonds and peppers. Those are some of the staple ingredients in my Mom’s stuffing recipe.  So, as long as the weather holds out and there is not 6 inches of snow and ice outside, I will try to get a few more grilling sessions in.

Smoked Turkey Breast with Kicked Up "Stove Top" and Sweet Potatoes au Gratin
Smoked Turkey Breast with Kicked Up “Stove Top” and Sweet Potatoes au Gratin

Ingredients

3 pound boneless turkey breast

For Dry Rub
1 tablespoon chile ancho powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano, crushed
1 teaspoon toasted sesame seeds
1 teaspoon cumin
1 teaspoon pepper
1/3 teaspoon chile de arbol or cayenne
1/4 teaspoon anise

*For a smoky turkey breast 1 to 1 1/2 cup apple or cherry wood chips

Use cooking twine to tie the breast and insure a moist turkey
Use cooking twine to tie the breast and insure a moist turkey
I like to rotate the turkey breast after the first hour.
I like to rotate the turkey breast after the first hour.
As it gets close to the second hour, I start to check the internal temperature in different areas.
As it gets close to the second hour, I start to check the internal temperature in different areas.
Off the grill and getting ready to be wrapped in foil paper.
Off the grill and getting ready to be wrapped in foil paper.

 

1. Remove mesh from turkey breast. Rinse with cold water and dry off with paper towels.

2. Rub generously with dry rub. Use cooking twine to tie and hols the turkey breast in place.  Wrap in plastic wrap and marinate for at least 4 hours or even better overnight. Remove breast from refrigerator 45 minutes before cooking so it comes to room temperature.

3. Prepare your grill for indirect cooking. If adding wood chips, I add them directly near the hot coals once the fire is at the right temperature and close the lid for 5 minutes.  If cooking on a gas grill, you would use a smoker box. Add the turkey breast and smoke/grill on indirect heat in at 225 to 250 degrees.  Cook/grill for 2 to 2 1/2 hours or until internal temp. reads 165 degrees.

4. Remove from grill and wrap tightly in foil paper. Wrap in a kitchen towel and let set inside microwave for 30 minutes to 1 hour. This will create a most wonderful and moist turkey breast!

Yields 8 servings

 

Tips~ Indirect cooking is when you build or light the fire on one side of the grill. You will place the meat on the side with no fire for indirect cooking. Just imagine this as an outdoor oven.

Pavo a la Parilla/ Smoked-Grilled Turkey Breast Dinner
Pavo a la Parilla/ Smoked-Grilled Turkey Breast Dinner
I only wished I would have smoked two breast....there were no leftovers...
I only wished I would have smoked two breast….there were no leftovers…

Chile Dry Rub Grilled Chicken w/ Spicy Pickled Onions

In the midst of smoking a 10 pound pork butt last weekend, my husband and I were hungry! It was then that I remembered that I had some chicken that had been marinating in a spice rub or seasoning mix for my homemade chorizo recipe. The purpose of developing this recipe using all dried spices was to make it easier for people to prepare a quick version of homemade mexican chorizo at home. I did not want people to avoid preparing the chorizo recipe because they were not sure about using dried chiles for the first time, or maybe they were not available. I have to say, that I was extemely happy with the results of the chorizo. So, it never fails that whenever I mix a new season mix for one recipe, I always end up having some leftover. I literally seasoned the chicken 2 days before and forgot all about it. I pulled the chicken from the refrigerator and let it come to room temperature. The grill was already preheating for the 10 pound pork butt that was about to go on for 12 hours. A quick 8 to 10 minutes per side on the chicken and we were ready to eat. Instead of serving it with salsa, I threw together a spicy quick pickled red onion with a few hot peppers I had grilled. Both my husband and I agreed, that those chicken tacos with spicy pickled onions were the best tacos we have had in a long time! Must serve with corn tortillas. Just goes to show that sometimes the spontaneous creations can end up being as good, if not better, than the well planned meal.

Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions
Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions

I really wanted to think of a fun and clever name for my spice rub, but nothing came to mind….still working on it!
For Chile Dry Rub
3 tablespoons chile ancho powder
3 tablespoons guajillo powder or another red, mild chile powder, such as Gebhardt brand
2 tablespoons vinegar powder or 2 teaspoons citric acid
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon smoked paprika
1 tablespoon annatto powder
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoons Mexican oregano, crushed
1/2 tablespoon pepper
1/4 teaspoon ground clove
1 teaspoon chipotle or cayenne pepper powder
2 teaspoons salt or to taste
*Tips~ if you can’t find a mild red chile powder, you could purchase a mild (low salt) pre-mixed chili seasoning from the store. If it has salt, taste before adding more

Chile Spice Rub Grilled Chicken
Chile Spice Rub Grilled Chicken with Spicy Pickled Onions
Homemade Chile Dry Rub Seasoning
Homemade Chile Dry Rub Seasoning

Tips~ If you are fortunate enough to live in an area where dried chile peppers are available, you must try preparing your own chile powders. Remove stems and seeds from peppers. Toast the peppers on a preheated griddle or comal for a few minutes or just until they become aromatic. Never leave them unattended or they can burn and become bitter in flavor.  Along side of the peppers, I like to toast my own whole spices and grind them as well. Grind them in a spice grinder, commercial blender or coffee grider. Needless to say, I only use my coffee grinder for spices…It’s a must try! You will not regret it! The best peppers to use are chile ancho, guajillo, pasilla or New Mexico.

 

*1 1/2 pounds boneless chicken thighs (4 to 5 pieces)
*Oil for grill pan or outdoor grill

For Onions
1 medium red onion, sliced thin
2 hot peppers of your choice, roasted or grilled
Juice of 5 key limes or 2 regular limes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon pepper
Salt to taste

1. Season the chicken generously with dry rub on both sides. Cover and marinate for 24 hours or up to 2 days in refrigerator.

2. Remove chicken from refrigerator 30 minutes before cooking time so it comes to room temperature.

3. About an hour before cooking chicken, combine all of the ingredients for the pickled onions. Stir well to combine, taste for salt. Cover and set aside.

4. Preheat a stove top grill pan or outdoor grill to medium heat for 5 to 6 minutes. Drizzle or brush with oil. Cook the chicken for 8 to10 minutes per side (with lid closed) or until internal temperature read 165 degrees F. Remove from heat and let stand for a few minutes before serving. Slice and garnish with pickled red onions. Serve with warm corn tortillas and your favorite salsa. Yields 4 servings.

Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken