Recently I was introduced to & made the most amazing chicken & rice dish to date, Chicken Pelau. It`s a plate originating out of the Caribbean & more specifically Trinidad that has the most amazing profile & depth of flavors. A key component is the marinade aptly named ¨Green Seasoning¨ which the chicken is added prior to cooking. It`s so fresh & will definitely be a go to marinade for chicken, seafood, pork or just about anything else I can think of. Just give it a try once & I promise, you`ll be sold!
Todays post & this simple man`s plan to healthier eating comes to you in the form of ¨Green Seasoning¨ Smoked Chicken. Incredibly easy to prepare but literally bursting with flavor this is juicy, smokey, spicy & complex chicken goodness great for your next BBQ or get together.
Here`s what you`ll need for your ¨Green Seasoning¨ Smoked Chicken:
Chicken Legs & Thighs-12 pieces, bone in, skin on. You can totally use breasts as well, I just like how moist thighs & legs are.
Parsley- small bunch
Cilantro- small bunch
Thyme- 1 teaspoon dried or 1 tablespoon fresh
Green Onion. 2 white & green parts
Garlic- 4-5 cloves
Ginger- 1 inch piece grated
Habanero Pepper- 1 seeds removed
Salt- 1-2 teaspoons
Lime Juice- 1/4 cup
White Vinegar- 1/4 cup
Wood Chips- 2 cups soaked in water. I used Hickory but Mesquite, Apple, Oak or any hardwood will work perfectly.This is just so stupid easy which I love. This marinade comes together in a couple of minutes with a food processor or blender but the results, WOW!! Just WOW!! Add the parsley, cilantro, garlic, green onion, thyme, ginger, salt, lime juice & vinegar to your food processor & spin until you have a loose paste.This smells so amazing!!To a large non reactive bowl add the chicken pieces & ¨Green Seasoning¨. Mix well to coat. At this point I like to place in a zip lock freezer bag & refrigerate overnight to really infuse the chicken. 2 days is even better but please, a minimum of 4 hours.Before cooking remove from the fridge an hour or so & let come to room temperature. Start your coals to one side of the grill for indirect heat. We`ll be looking for medium heat, about 350 degrees with the lid closed on your BBQ.When your coals are ready (lightly covered with grey ash) add the chicken to the side away from the flame. Add a handful of the water soaked wood chips & close the lid.Use the top & side vents to control the air flow & therefore the temperature. Remember we`re looking for 350 degrees. After about 20 minutes add another handful of wood chips & rearrange your chicken for even cooking. In another 20 minutes or so repeat. Your total cooking time will be about an hour or until the chicken is cooked through & the juices run clear.
Remove to plates or platters.
Enjoy your ¨Green Seasoning¨ Smoked Chicken!