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
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
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.
Smoky Chicken Tostadas
2 smoked chicken thighs, remove meat and shred
1 avocado, mashed
Salt to taste
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!
Smoked/Grilled Pico de Gallo
8 roma tomatoes
3 large jalapeños
1 whole bulb of garlic
1 small sweet onion
2 tablespoons lime juice
2 tablespoons cilantro
salt and pepper to taste
Cut the top of the garlic bulb off before grilling. Grill ingredients on the indirect 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.
Grilled Chile Pepper Hot Sauce
3 large jalapeños
3 fresno peppers
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
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.