Chicken Poblano Recipe Cook Along Version S1 Ep107
Explosive flavor is a good description for this Tasty and exciting dish.
Easy as an after work meal and fast to make. This dish is sure to impress.
This Recipe is available as downloadable PDF at my website at:
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I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
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All my videos produced from July 2016 and later are the new series with no music.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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Chicken Poblano Recipe: Yield 3 Large Portions
3 Boneless Skinless Chicken Breasts
3 Large Poblano Peppers Seeded and skinned
16 oz Diced Tomato in its own juice
8 oz Tomato Sauce
2 to 3 Cloves Garlic thinly sliced
1 Cup White Zinfandel Wine
2 Tablespoons Cooking Oil to fry in
½ teaspoon Salt
Scorch, skin, seed and slice the poblanos. Place chicken breasts into hot frying pan with oil, (you will need a pan with a lid) cook chicken until lightly browned on both sides. Add the remaining ingredients to the pan, bring to a boil, set temperature to low, cover and simmer for 45 minutes
This dish works well with a side of rice.
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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El Pollo Loco Grilled Chicken Copycat Recipe! (On The Primo G420)
My version of El Pollo Loco's grilled chicken! This recipe was inspired by the grilled chicken served up in Sinaloa Mexico.
Marinade:
1/2 cup rice vinegar
1/4 cup lime juice
1/4 cup orange juice
1/4 cup pineapple juice
2 teaspoons ancho chile powder
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon turmeric
1-2 pinches saflour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground coriander (cilantro seed)
6 cloves garlic, minced
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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Top 3 Dry Rubs for Ribs, Chicken and Steak | 3 Dry Rub Recipes
⬇️ RECIPES BELOW!
Planning to do some grilling this summer and looking for a great dry rub for you, your friends and family? In this video Marc shows you his top 3 dry rubs for ribs, chicken and steak! He will also explain the proper way to apply a dry rub to make sure you get the most out of your grilling!
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TIMESTAMPS
0:10 Introduction to the Top 3 Dry Rubs
0:34 Baby Back Rib Dry Rub Recipe
1:58 Smoky Chicken Dry Rub Recipe
3:45 Sweet Heat Smoky Steak Dry Rub Recipe
5:04 How to Apply a Dry Rub
RECIPES
Baby Back Rib Rub
1/4 cup brown sugar
2 tsp salt
2 tsp pepper
2 tsp paprika
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/2 tsp cayenne
Smoky Grilled Chicken Rub
1/4 cup white sugar
1/4 cup brown sugar
1 tsp chili poweder
1 tsp salt
1 tsp pepper
1 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chipotle powder
1/2 tsp cayenne
Sweet, Heat, Smoky Steak Rub
2 tbsp dried parsley
3 tbsp garlic powder
3 tbsp onion powder
1 tbsp red pepper flakes
1 tbsp dried mustard
2 tbsp ground coriander
2 tbsp paprika
1 tsp cumin
1 tsp brown sugar
1 tsp chipotle powder
1 tsp salt
1 tsp pepper
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Bobby Flay's Red Chile Buttermilk Chicken | Bobby Flay's Barbecue Addiction | Food Network
Four types of red chiles heat up the creamy buttermilk marinade for Bobby's chicken, and a mango honey glaze adds a touch of sweetness!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 6 hr 30 min
Prep: 25 min
Inactive: 5 hr 30 min
Cook: 35 min
Yield: 4 servings
Ingredients
Mango Honey Glaze:
2 tablespoons canola oil
4 cloves garlic, chopped
1 small Spanish onion, chopped
3 ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 to 4 tablespoons clover honey
1/4 to 1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
Kosher salt and freshly ground black pepper
Red Chile Buttermilk Chicken:
4 cups buttermilk
2 tablespoons ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon New Mexican chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 bone-in chicken breasts, skin on (about 8 ounces each)
4 chicken thighs, skin on
4 chicken drumsticks, skin on
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Directions
For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
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Bobby Flay's Red Chile Buttermilk Chicken | Bobby Flay's Barbecue Addiction | Food Network