Hey folks! One of the readers here at the BigIron sent me this recipe after I posted this video . This is a great take-off on the pork….except with good ol’ yardbird.
My thanks to Big Joe for this one
Whiskey River Chicken Breasts (with apologies to Willie Nelson)
(aka Whiskey Stuffed; Bacon Wrapped Chicken Breasts)
Ingredients—
Four boneless chicken breasts (two boneless whole breasts sliced in half)
1 lb. bacon
Salt
Pepper
1 Medium onion (fine chop)
6 ounces coarse chopped baby (porta)bella aka (crimini) mushrooms
3-4 cloves garlic (minced)
¼ to ½ cup chopped black olives
¼ tsp. Ground cumin
1-2 Chipolte peppers (in adobo sauce)
2-3 Tablespoons brown sugar
3-4 Tablespoons Bourbon whiskey (Jim Beam/Knob Creek)
Olive oil
1.) In a heated medium skillet, add 2 tablespoons of olive oil and cook onions until translucent. Add chopped mushrooms, olives and garlic. Salt and pepper to tasted and add cumin. Cook until all water from the mushrooms has evaporated. Cool mixture.
2.) Chop 1-2 chipolte peppers fine (depending on how hot you like it), add to the cooled mixture with 2-3 tablespoons of brown sugar and between 3 and four tablespoons of good bourbon whiskey. Mix thoroughly.
3.) Butterfly your chicken breasts and fill with the cooled stuffing mixture. Close the chicken breast , lightly brush with olive oil and lightly salt and pepper each breast, place on 4-5 strips of bacon and wrap the breast. Use toothpicks to keep bacon from coming away from the chicken. Wrap and refrigerate overnight.
4.) Heat grill to 275o, smoke chicken over some dry apple wood chips for about 45 minutes to 1 hour (or internal temp of 165o, turning every 15 minutes to evenly brown the bacon. Usually, when the bacon is browned, the chicken is ready (check temps just to be safe).
5.) Take off grill and rest for 5 – 10 minutes. Serve with your favorite sides and a nice cool sweet tea.
6.) Enjoy!
Recipe by Big Joe
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