Chose Tony Chachere’s Injectable Creole Style Marinade Butter for my 1st injected Chicken. I was in my local Grocery Store and the bright colors caught my eye. Figured a Chicken was a cheap enough Guinea Pig for this recipe test to see how moist the chicken will be after being injected and sitting in the fridge overnight. Not that I have any complaints from the results I achieve with my MAK 2 Star General Wood Pellet Smoker-Grill but it’s always nice to add options to my repertoire!!
Injected about 4 oz of Tony Chacher’s Creole Style Butter Marinade in the Chicken Breasts, Thighs, Legs, and wings at multiple points. I also rubbed Annie’s Roasted Garlic EVOO and Fagundes Seasoning under/on the skin. Wrapped tightly in plastic wrap and into the fridge overnight.
Removed the Creole Butter Injected Chicken from the fridge to allow it to warm up while preheating the MAK 2 Star General Grill with Gourmet BBQ Apple Pellets. SETPOINT to Smoke and put the Chicken in for 2 hours. The temperature of the Smoke setting on the MAK 2 Star is ~180ºF.
After 2 hours of smoke I bumped the temperature to 350ºF until the Chicken Breasts reached an Internal Temperature (IT) of 170ºF. Took a total of 3 hours and 15 minutes to go from an IT of 42ºF to 170ºF. When doing a whole chicken I prefer to use a Chicken Roaster to catch all the drippings and fat. Makes clean up simple and if I had a mind to I could use it to make a scrumptious gravy but my Cardiologist would not be amused!!
Rested the chicken under a foil tent for 20 minutes while making some Faux Rice in the microwave.
It’s hard to beat a chilled ripe Cantaloupe melon this time of year. Some Faux Rice and a dissected Injected Chicken.
The Money $Shot$ … A Creole Style Butter Injected Apple Smoked Chicken Breast, a portion of Faux Rice, and some delicious Cantaloupe melon … Bon Appétit
The Tony Chachere’s Creole Butter Injected Chicken was simply divine!! I was impressed to see the flavor infused down to the bone. The EVOO and Seasoning on the Chicken surface was beautifully complemented with the injected Creole Butter. This is the first of many Injection Recipes.
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