Geek's Mustard Chicken with Jalapeño

Discussion in 'Poultry' started by geek with fire, Mar 11, 2009.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    I'm the king of simple recipes, so this aint much, but really high in flavor.

    I guess to spite mother nature throwing us these freezing temps tonight after being in the high 60's yesterday, I thought I should fire up the drum.

    I started with 3 lbs of boneless skinless chicken breast. Thawed and trimmed. Then I took a bowl and mixed a couple large spoons of Mayo, and about 4 times that in yellow mustard. Added about 2 tbl of EVOO to thin it up, and salt and garlic powder to flavor (eyeballed, and didn't measure....I'm a hillbilly). Added about 1/3-1/2 cup of brown sugar. Then I chopped up about 1/2 cup of jalapeños. Whisked it all up and dumped it in a pan. Rolled the chicken around until well coated and dropped the coated birds in the smoker for about an hour (or so). I didn't watch the temp of the drum, but I'm guessing it was about 250. The valve was wide open and one nipple was removed. I laid the chicken around the edges, away from the hot spot. Smoked using RO lump and some peach wood from last year's stash.

    Here's the mess before smoking:

    Here are the results:

    Good sweet flavor from the brown sugar. The mustard flavor was there, but not overpowering. The jalapeños cooked up soft and really added a nice zing. As I said, simple, but very good stuff. Enjoy (and sorry about the hillbilly measurements)
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks nice and simple and good and tastey!!! thks for sharing!!![​IMG]
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Makes me want to go out and kill me a chicken!
  4. m1tanker78

    m1tanker78 Meat Mopper

    Aww man........that looks friggin good. Were the jalapenos the canned/jar type or fresh to begin with?

  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Jar. I keep 1/2 gallon of jaleps in the fridge at all times. The canned type would work, but I think those are already cooked and they would get really mushy. Not as hot either. Fresh would work, but hard to get around these parts this time of year.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Geek, that is simply a great Q. You gave me inspiration, now I'm going to try your recipe/ I'm proud to say that simplicity... can be devasting! Points to you my friend. You are consistently pushing the envelope, and it's the way good things are created.
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great, Josh! I would call that simple elegance.[​IMG]
  8. cman95

    cman95 Master of the Pit SMF Premier Member

    That looks mighty tasty!!
  9. roo-b-q'n

    roo-b-q'n Fire Starter

    Very nice and furthers my belief that everything is better with mustard. This is now on my list.
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks and sounds great Josh...on the tado list!!
  11. Way to go Geek!! That look great!

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