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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!


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

  1. Remove the stem and seeds from the Ancho chili peppers
  2. Soak dry chiles in water overnight or until soft
  3. Add all ingredients except meat in food processor and puree until smooth
  4. 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!)
  5. Remove the chicken from the marinade and then hit it with a bit more S&P
  6. Smoke at 285°F and baste every so often with some of the marinade (a separate batch, not saved from the chicken!!)
  7. Smoke until the thighs get to ~175°F and then let them rest for a few minutes before slicing.
188 Views | 0 Comments

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

  1. Remove the stem and seeds from the Ancho chili peppers
  2. Soak dry chiles in water overnight or until soft
  3. Add all ingredients except meat in food processor and puree until smooth
  4. 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!)
  5. Remove the chicken from the marinade and then hit it with a bit more S&P
  6. Smoke at 285°F and baste every so often with some of the marinade (a separate batch, not saved from the chicken!!)
  7. Smoke until the thighs get to ~175°F and then let them rest for a few minutes before slicing.
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