This is one of my favorite ways to cook chicken and this recipe by Kenji is by far my favorite. If you can get your hands on Aji Amarillo chilies, do it. They have a great citrusy chili flavor (I’m actually growing some in my garden this year just so I can make my own Aji Amarillo paste). If you can’t find Aji Amarillo peppers, you get get Aji Amarillo chile powder from Savory Spice shop out of Colorado and make a paste with water (not the same but it works).
The flavors of charcoal roasted chicken with that green sauce is out of this world delicious.
I have a 26 inch Kettle with SNS. I don’t do the direct sear because I feel cooking indirectly with the SNS at around 300-325 does a great job of producing a moist bird with nicely rendered charred skin. IMHO, if you use wood for flavor, go with pecan or oak.
Sorry, no pictures to share.
Link to chile powder: https://www.savoryspiceshop.com/spic...amarillo-chile
The flavors of charcoal roasted chicken with that green sauce is out of this world delicious.
I have a 26 inch Kettle with SNS. I don’t do the direct sear because I feel cooking indirectly with the SNS at around 300-325 does a great job of producing a moist bird with nicely rendered charred skin. IMHO, if you use wood for flavor, go with pecan or oak.
Sorry, no pictures to share.
Link to chile powder: https://www.savoryspiceshop.com/spic...amarillo-chile
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