Shenandoah Valley Style Barbecue Chicken Food

SHENANDOAH VALLEY STYLE BARBECUE CHICKEN

Shenandoah Valley Style Barbecue Chicken image

Categories Chicken Backyard BBQ Grill/Barbecue

Number Of Ingredients 11

Ingredients

1/4 cup canola oil
1 cup apple cider vinegar
1-1/2 tablespoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon poultry seasoning blend
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup tomato juice
3 tablespoons lemon juice
1 whole chicken, quartered

Steps:

Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
Soak 1 cup of hickory chips in water at least one hour.
Let chicken stand in the marinade at room temperature one hour.
Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
Source: Washington Post 8/28/16

SHENANDOAH VALLEY BBQ CHICKEN

Shenandoah Valley BBQ Chicken image

Traditionally chicken is cooked slowly over a low heat, about 2 feet above real charcoal. Charcoal is started in pits before sunrise and 250+ halves are usually finished about noon. You can do nearly as well over a gas grill but be very careful to minimize flare-ups which will burn the skin. Soaked wood chips wrapped in foil (punch a couple holes) or smoker box will add to the smoky flavor.

Categories Sauces and Dressings Appetizers Entrees Entrees Entrees Sauces and Dressings

Number Of Ingredients 1

Ingredients

2 or 3 whole chickens split in half (or chicken pieces) ½ cup peanut oil 2 cups apple cider vinegar 4 tablespoons salt 1 heaping teaspoon black pepper 2 teaspoons poultry seasoning 1 teaspoon garlic salt 1 tablespoon lemon juice 1 teaspoon MSG (optional)

Steps:

Mix the sauce ingredients well. Begin with chicken at room temp and place skin side up on the grill and allow to begin cooking slowly. Turn and baste with sauce allowing it to puddle in the cavity. Turn and baste frequently to prevent burning and to maximize the sauce flavor in the meat. Slower is better for this recipe. The chicken should be completely done and the leg joint should break easily. Skin will be lightly browned and not burned if you are careful with the grill. You can serve immediately, but taking the next step will infuse more flavor. Place each half of hot chicken on a piece of aluminum foil, sprinkle with more sauce, and wrap tightly. Pack the halves together in a cooler or low oven to keep warm for about 30 minutes. The chicken will steam making it moist with even more flavor. To reheat a foil wrapped half - open foil and put 1 tablespoon of sauce, or just use a tablespoon of cider vinegar, in the cavity. Rewrap and warm in oven. It will taste almost hot off the grill.

SHENANDOAH CHICKEN

Shenandoah Chicken image

This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.

Provided by Kitchen Witch Steph

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs chicken breasts, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 medium onions, cut into 1-inch squares
3 tablespoons vegetable oil
1 tablespoon creole seasoning (or Cajun, more or less, see note below)
3/4-1 cup sweet and sour sauce (bottled or homemade)
rice, for serving over

Steps:

Heat a large skillet to medium high and add half of oil.
Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
Brown the chicken until cook and no longer pink.
Add the peppers and onions back in and then the sauce.
Cook until sauce is heated through.
Taste and add more Creole seasoning if necessary.

Nutrition Facts : Calories 458.6, Fat 25.3, SaturatedFat 6.1, Cholesterol 121.1, Sodium 238.4, Carbohydrate 16, Fiber 1.8, Sugar 9.8, Protein 40.6

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