The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Chicken

Tue Oct 14, 2014

Chicken Keema Kebabs

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Chicken Keema

At the start of last summer, my buddy Tyson rolled into the Meatwave toting a bag of mustard-hued ground chicken spotted with green chilies and cilantro. He said it was chicken keema, procured from a Pakistani butcher who informed him not to waste time with the mild keema and to go straight to the spicy. It took some care to get that loose chicken formed around skewers and on the grill, but once there, they cooked up to be a beautiful vibrant yellow that drew the attention of many in the crowd.

I was eager to dig in and found myself instantly smitten with the supreme heat of this chicken mixture. That butcher wasn't messing around when he labeled his keema spicy—this stuff burned, but not so much that it masked the plethora of earthy spices also present, making it one complexly flavored skewer of meat.

I knew right away that I wanted to make my own keema recipe and I made good on that goal after spending time tinkered away with a barrage of spices and some damn hot chilies to get a keema Kebabs that lived up to that first taste many months earlier.

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Tue Oct 7, 2014

Smoked Chicken Salad

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Smoked Chicken Salad

I like to fill my smoker as much as possible whenever running it—why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out. So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. That's how this idea for a smoked chicken salad was born—to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

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Tue Jul 15, 2014

Moroccan Chicken Brouchettes

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Continuing on the Moroccan road I'm treading this month, I was looking for short cut to bring me another North African dish without the amount of work I had to put in for merguez or the resulting sandwiches. That path led me to these chicken brochettes (otherwise known as skewers). Just about every culture has their own variation of meat on a stick, and I can attest that these little cubes of marinated chicken just went to further prove why that tradition is one that will never die.

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Tue Jun 10, 2014

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

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Bacon-wrapped Chicken Skewers

Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.

For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.

So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.

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Tue May 13, 2014

Sweet and Spicy Grilled Chicken Sandwiches

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Sweet and Spicy Chicken Sandwiches

The world seems to love skinless, boneless chicken breasts. The world is against me. Why choose fatless, flavorless breasts when you can have juicy and flavorful thighs? That's my thinking, and so it was with a little dismay that I watched Pitmaster Chris Lilly grill up some chicken breasts for lunch while Kingsford hosted me at the Decatur Riverfest a couple years ago. I found relief that brisket and ribs were on the menu too and a satisfying meal was still to be had, but Chris is quite the cook, so I figured I should at least give those chicken sandwiches a try, no matter my misgivings.

Damn, those sandwiches were hella good.

The actual chicken meat still proved my point on the lack of flavor of chicken breasts, but Chris had built such a great array of seasonings and extras that the sandwich on the whole was incredible. So I was all too pleased when the recipe was provided to me and I had a chance to make these sweet and spicy grilled chicken sandwiches at home.

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