Smoked Paprika Chicken


 
James Lake

James Lake

TVWBB Emerald Member
I found this recipe from Alton Brown and adapted for the grill.

Basically you make a rub with EVOO, smoked paprika, S&P, to apply to deboned chicken thighs with the skin still on. Make a stuffing of green olives with pimentos, lemon zest and grated garlic. Stuff the thighs and cook over sliced potatoes and onions.

A picture prior to hitting the performer:
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I was hoping to do two pans of 4 chickens, but too big for the performer so I consolidated the chicken to one pan and got a smaller pan for the remaining potatoes.

Held the performer to 375 and the chicken was on for little under an hour:
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The chicken skin did crisped up nicely:
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And platted pictures:
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Maybe my expectations were too high for this cook, the chicken tasted "okay" I would rate a 5 / 10, the tatters were very good and I would rate them an 8 / 10.

I was swinging for the fence on this one and got a single.

Thank you all for looking and I hope everyone had an enjoyable weekend.
 
Jim it looks fantastic, what did you not like? Taste profile or something else? I would love a couple pieces of that myself
 
Looks good to me....next time add the flavors you want in it.. More spicy? Or sweet.
Enjoy your Sunday my friend.
 
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