How can I make smoked chicken better?
As much as I love tortillas, smoked chicken and assorted fatty meats are my summer go-to. Most weekends I’ll grab a whole chicken or roast for the grill. My summer approach is cook once, eat all weeklong. Much like my #TortillaChallenge, I think of different ways to consume smoked chicken. You’ll notice it makes a frequent appearance in a lot of these posts.
I noticed I don’t have a thorough walk through of how to turn your grill into a smoker, so I’ll take more detailed photos next time I fire up the coals.
The above dinner was a smoked chicken leg and thigh served with blanched green beans, slices of pecorino, cherry tomatoes on a grilled tortilla plate topped with bulgur.
I’ve made bulgur a few times so far. It’s a faster quinoa without as much protein. So if you are impatient or starving, go for the bulgur instead of quinoa.
Consult your hierarchy of grains: white rice<brown rice<bulgur<quinoa
Coincidentally, the price also escalates as you buy more nutritious grains, with quinoa high atop the pennies per grain metric.
These quickly turned into bulgur and green bean tacos using the smoked chicken like sprinkled cheese.