Thai Firebird Chicken

Discussion in 'Grilling Chicken' started by chef willie, Jul 16, 2013.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Always trying to find another way to jazz up the 'endless' chicken meals. This way is a keeper for me, colorful & aromatic with just the right amount of Zing. This can also be smoked of course and works well in the oven as well....I did up a coupla test legs at work since the oven was on anyway. So, an overnight brine for the bird then rinsed and dried. Injected with the coconut milk mix with a tablespoon of the rub added. Massaged with the coconut milk (per recipe) then applied remaining rub and another overnight rest in the fridge. Went with the BCC method and offset coals. Chioggia beets from the garden and garlic cloves surround the bird with a drizzle of olive oil but mostly wanted the juices to roast the beets. That 99 cents a pound bird came out looking beautiful and made a wonderful, flavorful meal. The beet greens got sauteed up with bacon drippings and a splash of apple cider vinegar then the crispy bacon added back in.......Willie

    Dry rub: 1 Tablespoon each garlic, curry and a mild red chili (not chili powder) & brown sugar. 2 teaspoons each of turmeric, onion powder and ground ginger. 1/2 tsp salt (if no brine) 1/2 tsp of cayenne (minimum)

    Wet stuff: 1 cup canned coconut milk, 2 tablespoons lime juice, 1 tablespoon fish sauce, 2 teaspoons oil.

    heirloom beets grow 'bulls-eyes'...don't bleed a lot or stain fingers


    injection milk & rub for after brine


    all injected and heavily rubbed


    after overnight rest---rub all absorbed, color now neutral


    about an hour in....breast towards coals....color re-emerging


    getting done, rotated back side towards coals


    almost done, beets & garlic roasted nicely in collected drippings


    sliced breast was very moist...sauteed beet greens shrunk as always but delicious

     
    dirtsailor2003 likes this.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Gorgeous!  Looks amazing!  The beets are so pretty too!  A nice healthy meal!

    Kat [​IMG]
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Coconut milk? Guess if I can use apricot juice that coconut milk isn't any futher of a stretch. I would have never thought of it.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is beautiful. I will be saving this one...JJ
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks Kat....beets are a keeper, ordered seeds off Ebay in Winter.....eat all but the tough stems & ez to grow
    Foam...yeah, coconut milk good on many things including pig. Islanders use it a lot....co-worker from Guam still grates her own
    Why thanks JJ....I'm betting grilled leg quarters would be great to serve this way and the original recipe was for smoking it breast down at 225-250, then flipping over when halfway cooked.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yumm!!! I will be trying this one Willie! Thanks for sharing. Excellent color on that bird. We really like the golden beets, and steamed beer greens this time of year, tasty!
     
  7. Willie

    It all looks great!

    David
     
  8. firebird chicken huh?...i like that. looks great willie! :)
     
    Last edited: Jul 16, 2013
  9. chef willie

    chef willie Master of the Pit OTBS Member

    Yeah, Case...beet greens rock, sometimes better than the actual beets
    Thanks.....gotta try one smoked I think
    Thx....I like something unusual and love Thai flavors.....not to spicy for the SO either, a plus
     
  10. oh im all about thai willie..been to thailand many a time. shoulda hooked up some papaya salad.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That looks and sounds great CW.[​IMG]
     
  12. jeffed76

    jeffed76 Meat Mopper

    Were the greens in the drip pan?
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    No, greens were done on stove top in large skillet after rendering the fat outta 4 pieces of bacon. Removed the bacon, crumbled into bits when cool and added back in at very end. Only took a few minutes for the greens to wilt, much like doing fresh spinach.
     
  14. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice. Willie!  That looks delicious!  I'll be saving this one to try real soon...

    Red
     
  15. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I really need to stop looking at these recipes at 4 am. I want that for breakfast now :)
     
  16. marshman71

    marshman71 Smoke Blower

    Looks so good...... Love the color ...
     
  17. Sometimes I have to be careful with spicy foods, they don't always agree with me.  That looks good enough that I would definitely try it though!
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love to try different styles and this one looks great! Thanks for posting.

    Disco
     
  19. Nice job! That color is awesome.
     
  20. moikel

    moikel Master of the Pit OTBS Member

    Love it,really good looking plate. Nice use of Asian flavours.
     

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