Fellow BBQ fanatics, I am seeking input from the pitmaster community for an upcoming BBQ cook-off r/t the chicken turn-in. Normally most sanctioned events turn in a half chicken or chicken thighs.
In this unsanctioned event, the turn-in is: 30 bite sized boneless pieces in the box; Sauces, garnishes or other identifying items may NOT be added to comp entries after cooking. Items may be sauced, but no puddling allowed.
I am requesting your thoughts on how to create symmetrical, beautiful, one bite wonders of chicken!
Thank you!
I believe I would skewer nice rounded pieces of boneless skinless chicken thigh or do a chicken "burnt end" looking breast piece that you'd cook in butter or other flavorful liquid. Thigh would be easier and less likely to dry though.
Love the idea of burnt ends chicken. Very torn between cooking a whole chicken and cut up or try to prepare uniform bites like from a thigh/ breast and have quick cook
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I don't have anything to offer here other than point out that it certainly implies you won't have skin being judged, as I don't see a way to have bite size morsels and retain the skin. I also question whether you want to cook it in bite size chunks (it will be done super super quick) or cut it up for serving. Just wondering what the heck they are looking for here... it's gonna be harder than you think I am afraid. Closest thing I can think of was I used grill chicken tenderloins that I marinated overnight, and brushed a sauce on while they were grilling. I did those every July 4th once upon a time as we had some family members back then that were not beef eaters and didn't like bone-in chicken (weirdos!). Everyone seemed to like them though.
I think your best source of flavor will come from your marinade. Whether you decide to go with a Korean style or some thing more south of the border with some heat the marinade can get you at least half way there. Boneless skinless thighs, a good marinade, and a light sauce while they are on the grill should be the ticket. There are so many good flavors to pick from you can really stand out.
Maybe make crackling out of the skin, ant top each one with either pulled chicken, or smoked chicken salad, or sauced chunks. Go a little extra on the acid to cut through the fat of the skin.
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