![]() ![]() In this video we used 8 of the 12 ounce bottle of Cholula.įlip and move the chicken around the cooking grates constantly to get good char while cooking each piece evenly.īaste the chicken constantly with the butter and hot sauce mixture. Melt the stick of butter and mix in your desired amount of hot sauce. While the seasoning is adhering make the basting mixture. Season on all sides with Meat Church Dia de la Fajita seasoning. In this video we used a Mill Scale Yakitori II grill with lump charcoal, but you can use any type of cooker that you like. Prepare your grill for medium to high heat direct grilling. Adjust the time to your desired level of spiciness from 4 - 24 hours (24 hours will be too spicy for most children). Place the chicken and the entire contents of the can of La Costeña pickled jalapeños in a vacuum sealed or ziplock bag. Trim any excess fat away from the chicken. 26oz can pickled jalapeño peppers (La Costeña). ![]() We ultimately used this chicken to make a sandwich with cheddar cheese & mayo which complimented the heat perfectly in my opinion. ![]() In this video we grilled this directly over high heat, but you can use any type of cooker you desire to make this chicken. This chicken is warm, but I wouldn't consider it too spicy because the jalapeños are pickled. This delicious grilled chicken can be eaten plain, used in a sandwich, tacos or quesadilla. I made the chicken and immediately decided to make this for the Meat Church Congregation. My buddy Judd McCutchen called me one day and said, "Man, I have a recipe you need to try and make a video with that recipe." The next day I brought a few simple ingredients which was basically chicken thighs, a can of pickled jalapeños and some hot sauce. ![]()
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