Premaid chicken for kabobs

[NicClair]

Hello,

I seem to have been chosen to make some food for a family members wedding in May. I am just happy they told me before May this time. One of the menu items was chicken kabobs. I could just go with the basic kabobs on a grill but I thought about smoked chicken. What I am wondering is if it would be ok to smoke the chicken ahead of time and freeze it. Let it thaw and then make the kabobs and place them on the grill at the event to heat it up and cook the veggies. I plan on pre-smoking the pulled pork and heating it in ovens before serving. I only have one WSM, was thinking of using it for beans that day. Any suggestions or thoughts that might help?

Thank you. And sorry if this is in the wrong forum group.

-nic

 

[John Sp]

Nic,

How many are you cooking for? What form of chicken are you thinking of using? I am not sure how smoking the bird and then grilling later would work (especially if you are planning to use boneless). It seems like the finished product might be pretty dry. I suggest you try a test run. Maybe cold smoke some boneless breast or thigh, freeze it overnight. then you could thaw, skewer it up, and finish on the grill the next day for a taste test? Maybe see if the Bride and Groom like it...

Alternatively you could go with a quick but elegant grilled skewered bird and just cook it the day of the event. Hope this helps...

Regards,

John