Smoked Chicken Orzo Salad

 

My summer project has been smoking meats. I’m not sure if the cave dwellers figured this out, but this is the ideal way to cook. Minimal setup, minimal effort, minimal cleanup and exceptional flavor!

I put a dry rub on some chicken thighs and leg quarters. Soaked some cherry wood chunks. Fired up the coals. Setup the water/beer tray. Then let the grill do the rest.

Adding the orzo salad took a little extra time but it ended up being a week’s worth of food and bait for my coworkers to perform some of my office duties.

Make the orzo as directed–just like pasta. 10 mins of cook time once the water is boiling. Total time: 15-20 mins.

Chop up some veggies. I used red onion, kalamata olives, roasted green pepper, grilled zucchini.

Add some olive oil and lemon juice. Salt & pepper.

Once the chicken is at 170 degrees (about an hour), let it cool. Chop up and add to the party.

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