Snake Bitten Chicken

Discussion in 'Sauces, Rubs & Marinades' started by shooterrick, Feb 16, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    One of the rubs lost in time. I ran across my file today so thought I would repost.

    Ricks CopperHead Snake Bitten Chicken
    This recipe is my twist on jerk chicken. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
    3/4 cup raw sugar
    ¼ cup sea salt
    1tbs red pepper flakes
    1tbs garlic powder
    1tbs onion powder
    1 tbs Hungarian Paprika

    2 tsp all spice
    1 tsp black pepper course
    1 tsp oregano
    1 tsp thyme
    1 tsp Wasabi powder
    1 tsp cumin

    Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

    The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Thanks for sharing Rick [​IMG]
  3. alx

    alx Master of the Pit OTBS Member

    Thanks as well.I like allspice and will try wasabi.
  4. rtom

    rtom Meat Mopper SMF Premier Member

    thanks Rick can't wait to try this one
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    lolol... I just had to look......
    I live in rattlesnake country and have had several critters snake bit. I just knew you were going to show a picture of a snake bitten chicken. lol [​IMG]

    Good looking recipe. :)
  6. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Looks good...........well worth a try...........Thanks!
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Wow, that chick has got to be loaded with flavor! You're playing my song. Congrats, winner winner, chicken dinner.
  8. fired up

    fired up Smoking Fanatic OTBS Member

    That sounds really good. Gonna try that one.

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