Spicy Mississippi Chicken Recipe
Smoked Chicken Quarters with a Spicy Seasoning grilled on Pellet Grill
#spicymississippichicken #smokedchickenquarters #howtobbqright
Spicy Mississippi Chicken Quarters Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Seasoning Shaker
- Thermoworks Thermapen
- Malcom's Trusty Dexter Russell Knife
Chicken Leg Quarters were the first pieces of chicken that I learned to cook when I started out on my bbq journey. I could buy a bag of frozen quarters for .25 cents per pound, and that would feed a lot of people on the cheap. Somewhere along the way I started calling this particular recipe my Spicy Mississippi Chicken and the name stuck....
You can use any piece of chicken for this recipe but I would definitely keep the skin on.This recipe is all about the smoke and spice. There’s no marinade, brine, glaze or anything that will take away for the texture. The seasoning builds a nice crust on the skin and it’s almost crispy with a kick of heat.
For the seasoning I kept it pretty simple and used a combination of seasonings that were in the pantry. I knew I wanted it spicy so the whole thing revolved around the peppers. I used ground cayenne, crushed red pepper flakes, white pepper for back end heat and plenty of corse ground black. The heat was on point, and I used corse salt, sugar, onion and garlic flakes and few herbs to round it out. I used my Plastic Dredge Shaker with a wide-hole lid (You can also use this blend as a rotisserie seasoning; it goes great on pork).
You can cook this chicken on any grill or smoker; the key is the cook temperature. The pit needs to be running at 300 degrees to get the skin right. I used my Traeger pellet grill running with pecan pellets for this cook. First I dried the skin with paper towel to remove any moisture then I coated each piece with a little peanut oil. The oil helps the seasoning stick and it also browns the skin.
Each piece of chicken is generously coated with the Spicy Chicken seasoning *recipe below.
Place the seasoned chicken on the grill and cook until an internal meat thermometer reads 175 degrees in the thickest part of the thigh. If you’re cooking white meat chicken, it needs to hit 165 degrees internal - and I use my Thermoworks Thermapen to check my internals
Once the chicken is done all you do is let it rest for 5 minutes and it’s ready to eat. Right away you’ll notice the skin is beautiful. The spices and herbs give a crispy-like texture and it has a spicy punch without being too hot. You can always add different peppers or change the amount of each to give it even more kick!
Spicy Mississippi Chicken Ingredients
- 4lb Fresh Chicken Leg Quarters, skin on (any pieces of chicken can be substituted)
- ¼ Cup Peanut Oil
- 3 Tablespoons Coarse Kosher Salt
- 2 Tablespoons Sugar in Raw
- 1 Tablespoon Paprika
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Herbs de Provence
- ½ Tablespoon Coarse Ground Black Pepper
- ½ Tablespoon Garlic Flakes
- ½ Tablespoon Onion Flakes
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon White Pepper
- 1 Teaspoon Crushed Red Pepper
Spicy Mississippi Chicken Directions.
1. Preheat pellet smoker to 300 degrees using pecan wood pellets for smoke flavor. You can use any grill or smoker for this recipe just keep the temperature steady at 300 degrees.
2. Pat the chicken dry with paper towel to remove excess moisture. Trim away any unwanted skin or fat if necessary.
3. Lightly brush the outer surface of each leg quarter with peanut oil.
4. To make the spicy chicken seasoning: Combine the remaining ingredients in a jar and shake well.
5. Place the seasoning in a shaker dredge with large openings. Coat the outside of the leg quarters with a medium heavy coat of the seasoning.
6. Place each leg quarter on the pellet grill and cook until internal temperature reaches 175 degrees in the thickest part of the thigh. (For white meat the internal needs to reach 165 degrees)
7. Remove each piece from the smoker and rest for 5 minutes before serving.
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How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
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How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
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How to make El pollo loco INSPIRED chicken | Grilled chicken recipes | Villa Cocina
#food #chicken #grill
Pollo loco simply means crazy chicken. All I know is that this chicken is seasoned perfectly, the flavors are CRAZY GOOD! I was inspired by the famous chain of restaurants named El pollo loco. Although, we will never know the exact recipe; what we do know is, that it's marinated in citrus, garlic, and spices. Then, cooked over open fire. Talk about a well balanced recipe you can make at home on repeat. Want to impress? make this recipe for your loved ones.
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1 Whole Chicken (4-5 lb)
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2 Kinder's Seasonings from Costco that make tasty oven baked chicken | Baked drumsticks recipe
To make the best oven baked seasoning I am using 2 Kinder's brand seasoning to maked baked chicken drumsticks and I show you an easy way to make your chicken skin crispy.
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How to Cook: Chicken Breast | Recipes | Whole Foods Market 365
Ingredients:
• 4 (6-ounce) boneless, skinless chicken breasts, thawed if frozen
• Plus one of the following sets of ingredients:
Thai
• 1 tablespoon lime juice
• 1 tablespoon creamy peanut butter
• 2 teaspoons fish sauce
• 1 teaspoon honey
Italian
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon very finely chopped fresh basil
• 1/2 teaspoon fine sea salt
Mexican
• 1 tablespoon canola oil
• 1 tablespoon lime juice
• 2 teaspoons ground ancho chile
• 1 teaspoon fine sea salt
Indian
• 1 tablespoon whole milk plain yogurt
• 1 tablespoon very finely chopped fresh cilantro
• 2 tablespoons curry powder
• 1 teaspoon fine sea salt
Greek
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fine sea salt
• 1 teaspoon very finely chopped fresh oregano
Method:
Preheat the oven to 450°F. Place chicken breasts in a 9x13-inch baking dish. Choose your set of ingredients; stir them together in a small bowl and rub evenly over chicken. Arrange chicken breasts, smooth-side down, in the dish and roast for 10 minutes. Carefully flip chicken, coating it in any browned pan juices, and continue roasting until just cooked through in center and golden brown, 6 to 8 minutes more. Let rest for 10 minutes and then slice and serve.
Serving note: Consider topping the sliced chicken with the following:
• For the Thai style, torn fresh mint and basil leaves and thinly sliced Thai chiles
• For the Italian style, chopped cherry tomatoes with a splash of balsamic vinegar
• For the Mexican style, a dollop of guacamole sprinkled with fresh cilantro
• For the Indian, paper-thin slices of red onion and a drizzle of coconut milk
• For the Greek, sliced cucumbers and crumbled feta cheese
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NASHVILLE HOT CHICKEN SHAKE SEASONING BLEND!!
Who likes it hot? I do, but not too hot. So the idea of Nashville hot chicken is a bit much for me. Knowing that many recipes for this seasoning blend have upwards of 6 (yes 6) tablespoons of Cayenne pepper in it. I have come up with my own flavorful blend that I think is just right. Just in time for wings for your football party or anytime you want a nice shake of flavor on whatever you are making! This blend is easily made using ingredients you have on hand and if you don't have some of what I have used, don't worry! They are easily subbed out for what you may have. So let's make some Nashville Hot Chicken Shake!
When I say shake I mean for it to be the kind of shake like you shake the salt on your food. Of course not a milkshake! We can clear that up right away for anyone who may be confused. If you were looking for a hot chicken milkshake, you have come to the wrong place. This is a delicious blend of spicy, slightly sweet and very savory spices that are the perfect blend for any kind of chicken. But please don't stop with the bird. This is great on just about anything you would like to shake it on to zip it up! Pork, beef, fish or veggies will benefit from this seasoning and you can be as heavy handed as you like.
There is nothing outrageous about this blend. You probably have many of the basics on your spice rack as we speak. The main components are sugar, salt and cayenne pepper. From there we add in onion powder, garlic powder, black pepper, paprika and a couple different types of chili powder. I added Ancho chile powder for sweetness and chipotle chile powder for smokiness. If you do not have either of these just sub out an equal amount of regular chile powder in your favorite heat level. If you don't have chile powder, simply add in an equal addition of paprika. It will all work out in the end and still be delicious!
This shake will be great as a prep for chicken wings, for meats you want to put on your smoker, for burgers or even as a fry seasoning. I plan on using this for some wings very soon. I will shake the wings before I dredge them in flour that will also be seasoned with this shake and then dipped in a hot sauce that will be made using this as well. Of course you can use this as a base for your Nashville hot chicken soak and put a bunch of it in some buttermilk and marinate your bird. No matter how you choose to use this it is going to make your chosen recipe super flavorful!
I hope you give this Nashville Hot Chicken Shake Seasoning Blend a try sometime soon and I hope you love it!
Happy Eating!
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