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Smoked Ancho Chili Chicken
Our friend Gerardo fired up his Yoder Smokers Loaded Wichita offset smoker for this Smoked Ancho Chili Chicken cook for a Texas-Style flavor that looks delicious. Ancho chiles have a rich and complex flavor. They are sweet and taste a bit like plums or raisins. There is also a bit of a vegetal, tobacco-like back note with an underlying, almost chocolatey, earthy bitterness. That coupled with Gerardo’s ingredients of lime and garlic with a touch of oregano makes for some amazing flavor. Thanks to Gerardo for this one!
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Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/
INGREDIENTS
- Ancho chilis
- Garlic
- Oregano
- Salt and pepper
- Olive oil
- 1 Fresh lime
- Whole chicken(s)
INSTRUCTIONS
- Remove the stem and seeds from the Ancho chili peppers
- Soak dry chiles in water overnight or until soft
- Add all ingredients except meat in food processor and puree until smooth
- Split the whole chicken(s) and marinate for 2 hours (make sure you get the marinade under the skin so that the meat gets some love too!)
- Remove the chicken from the marinade and then hit it with a bit more S&P
- Smoke at 285°F and baste every so often with some of the marinade (a separate batch, not saved from the chicken!!)
- Smoke until the thighs get to ~175°F and then let them rest for a few minutes before slicing.
Smoked Ancho Chili Chicken
Our friend Gerardo fired up his Yoder Smokers Loaded Wichita offset smoker for this Smoked Ancho Chili Chicken cook for a Texas-Style flavor that looks delicious. Ancho chiles have a rich and complex flavor. They are sweet and taste a bit like plums or raisins. There is also a bit of a vegetal, tobacco-like back note with an underlying, almost chocolatey, earthy bitterness. That coupled with Gerardo’s ingredients of lime and garlic with a touch of oregano makes for some amazing flavor. Thanks to Gerardo for this one!
—
Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/
INGREDIENTS
- Ancho chilis
- Garlic
- Oregano
- Salt and pepper
- Olive oil
- 1 Fresh lime
- Whole chicken(s)
INSTRUCTIONS
- Remove the stem and seeds from the Ancho chili peppers
- Soak dry chiles in water overnight or until soft
- Add all ingredients except meat in food processor and puree until smooth
- Split the whole chicken(s) and marinate for 2 hours (make sure you get the marinade under the skin so that the meat gets some love too!)
- Remove the chicken from the marinade and then hit it with a bit more S&P
- Smoke at 285°F and baste every so often with some of the marinade (a separate batch, not saved from the chicken!!)
- Smoke until the thighs get to ~175°F and then let them rest for a few minutes before slicing.
