Category: Chicken

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Pellet Smoked Cornish Hens

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Pellet Smoked Cornish Hens


Cornish hens are a flavorful, quick-cooking alternative to larger poultry, and they shine when cooked low and slow with wood smoke. Perfectly portioned for individual servings, they absorb smoke well and cook faster than a whole chicken. With a short brine and a crisping finish at high heat, they’re a great way to bring barbecue flavor to your table without dedicating half the day.

Even better, Cornish hens are often heavily discounted around major holidays — think Thanksgiving, Christmas, and Easter — and are frequently sold frozen as buy-one-get-one (BOGO) deals. They’re compact and freezer-friendly, making them a smart protein to stock up on when sales hit. This recipe lets you turn those freezer finds into an impressive, no-fuss smoked dinner with minimal prep.

Ingredients

  • 2 cornish hens
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp herbs de provonce

Brine Ingredients

  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup sugar

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Directions

In a large container or pot, dissolve the salt and sugar in cold water. Submerge the hens in the brine, ensuring they are fully covered. Refrigerate for 2 – 6 hours.


Remove the hens and pat dry thoroughly with paper towels. Dry skin = better browning. Brush hens lightly with olive oil all over the skin. Evenly coat with your dry rub, or the seasonings listed in the ingredients.


Preheat your smoker to 275°F. Add apple or pecan wood for smoke flavor. If you have one, light a smoke tube for better smoke output during the short cook. Place the hens breast side up, evenly spaced on the grill grates. Smoke for 30 minutes at 275°F. Rotate the birds halfway through if one area of your smoker is hotter than another.


Increase the smoker temperature to 380°F. Continue cooking until the internal temperature reaches 165°F in the thickest part of the breast. This typically takes an additional 30–45 minutes. If skin isn’t browning well, you can finish the birds under a broiler or a gas grill 3 – 4 minutes to crisp.


Allow to rest 10 – 15 minutes before serving.

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Pollo Tropical Verde Asado

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Pollo Tropical Verde Asado

Get ready to bring the vibrant flavors of the tropics to your backyard with our Pollo Tropical Verde Asado. This grilled chicken recipe is a feast for the senses, combining a zesty and aromatic marinade with the irresistible taste of smoky, char-grilled goodness.

The secret to this dish lies in its delectable marinade, a harmonious blend of red onion, garlic, jalapeños, cilantro, lime juice, orange juice, pineapple juice, olive oil, and brown sugar. These ingredients come together to create a marinade that’s bursting with flavor, balancing tangy citrus, sweet pineapple, and a hint of heat from the jalapeños. This tantalizing mix not only tenderizes the chicken but infuses it with a depth of flavor that’s truly unforgettable.

Once the chicken has luxuriated in this flavorful bath for at least six hours, it’s ready to hit the grill. Cooking over indirect heat with lump charcoal ensures the chicken cooks evenly, while an apple wood chunk adds a subtle, sweet smokiness that elevates the dish to new heights. The result is perfectly juicy, tender chicken with a beautifully charred exterior that’s infused with the essence of the tropics.

Perfect for a summer barbecue or a family dinner, this Pollo Tropical Verde Asado is more than just a meal—it’s an experience. So fire up the grill, gather your ingredients, and get ready to savor a taste of the tropics right in your own backyard.

Ingredients

  • 1 lime juiced
  • 1 orange juiced
  • 1 cup pineapple juice
  • ½ cup red onion
  • ½ cup cilantro leaves
  • 4 garlic cloves
  • 2 jalapeno peppers
  • ¼ cup olive oil
  • 1 tbsp white vinegar
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • ½ tsp black pepper

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Directions

First, dice 1/2 cup of red onion and add this to the blender. Next, roughly chop 4 large garlic cloves and add this to the blender. Next, remove the seeds and chop 2 jalapeno peppers then add this to the blender. Then add 1/2 cup fresh cilantro leaves to the blender. Add the lime, orange, and pineapple juice, along with the oil, vinegar, sugar and seasonings.


Run the blender on high for at least 1 minute. Pour the marinade over one chicken split in halves or quarters and coat all sides with the marinade. Let the chicken marinate in the refrigerator for at least 4 hours but no more than 12.


Setup indirect cooking zones by having lit charcoal on one side of the grill, and leave a cool zone to cook the chicken over. When the charcoal is heated, maintain 300 F, then sear the chicken over the direct heat for 1 – 2 minutes per side. This will brown the outer edges and sear part of the skin. Move the chicken to the cool zone and place the thighs and dark meat facing the hot zone. Cook until the breast meat reaches 165 F and 175 in the thigh which should take roughly 2 hours.


When the chicken reaches temp, place it on a cutting board and let it rest for 10 minutes. Carve the chicken and enjoy!

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Dutch Oven Chicken Noodle Soup

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Dutch Oven Chicken Noodle Soup

This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.

Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.

As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.

Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.

Ingredients

  • 2 bone in skin on chicken breasts
  • 2 bone in skin on chicken thighs
  • 8 cups (two 32 oz boxes) chicken broth
  • 6 carrots
  • 3 stalks of celery
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 sprig sage
  • 6 garlic cloves
  • 2 – 3 cups egg noodles

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Directions

First, dice the onion, carrots and celery, then mince the garlic.



Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.


Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.


Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.


Carefully remove the skin and bones from the chicken meat and shred the meat.


Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.


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Chick-Fil-A Style Breakfast Burrito

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Chick-Fil-A Style Breakfast Burrito

Embrace the joy of mornings with a delightful breakfast creation that’s sure to kickstart your day with a burst of flavor! Today, we’re crafting Chicken Breakfast Burritos inspired by the beloved flavors of Chick-fil-A. These burritos are a celebration of morning comfort, deliciousness, and the convenience of a grab-and-go breakfast that feels just like a treat.

At the heart of this breakfast adventure are tender and succulent chicken bites – reminiscent of that Chick-fil-A goodness. We’re pairing them with crispy crowns, adding a crunch that perfectly complements the softness of the eggs, cheese, and tortilla. These ingredients harmonize in a way that’s undeniably comforting and satisfying.

The genius of these breakfast burritos lies not only in their homage to the Chick-fil-A style but also in their convenience. They’re an embodiment of delicious breakfast comfort, ideal for those hectic mornings when you need a wholesome meal that’s quick, hearty, and oh-so-satisfying.

Ingredients

  • 12 eggs
  • 1/2 cup half and half
  • 24 oz bag Just Bare chicken bites
  • 15 oz crispy crowns
  • 8 oz shredded colby jack cheese
  • 10 inch flour tortillas
  • 32 oz Mateo’s gourmet salsa

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Directions

First, cook the chicken bites in the air fryer half a bag at a time. If your air fryer basket can hold the entire bag at once, go for that. Cook at 360 F for 7 minutes, then give the basket a good shake, then cook for another 7 minutes at 360 F. Repeat this for the other half of the bag.


Next, cook half a bag (15 oz) of crispy crowns at 360 F for 7 minutes. Give the basket a good shake, then cook for another 7 minutes at 360 F.


Next crack open 12 eggs into a large mixing bowl. Crack each egg over a small cup so that if any shell bits fall into the cup, it will be easier to get the shell out from there rather than a large mixing bowl full of eggs.


Whisk in 1/2 cup of half and half while mixing the eggs thoroughly.


Cook the eggs in a large skillet on medium heat until they are fluffy and scrambled. You may need to do this in 2 batches or you can run 2 large skillets at the same time.


Build each breakfast burrito by scooping egg onto a flour tortilla. Add shredded colby jack cheese followed by chopped chicken bites then crispy crowns. Roll the burrito shell and wrap it in foil.

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