I seen this recipe at “Nibble Me This”, he used Girard’s white balsamic vinaigrette to marinade a spatchcocked chicken. I have used Girard’s dressings before, good, but a little pricier than other brands. He did his on a Green Egg at 350 deg, in a clay baking dish with some chicken broth added. I marinated the chicken for about 6 hours, added salt, pepper & some Penzey’s Tuscan Sunset seasoning. I did it in a corning ware dish & did mine on my Traeger at 325 deg. After an hour it was coming up slow so went to 350 deg & was done in another ½ hour.
I love stir fry of any kind. It is kind of a fail safe way of cooking and hard to mess up. Fried rice is a favorite. I fix the rice the day before & in the fridge overnight. I read once if you do this it doesn’t get as mushy & it works. I do mine in a skillet instead of a Wok & use med high heat. I prep buy having all my veggies cut up & chopped & in bowls to add when needed. Asparagus was my main veggie & would use, onions, garlic, green onions, a little green pepper, baby carrots, & sliced water chestnuts; I like those for a little crunch.
Fixins for Fried Rice
Marinated Chicken ready for the Smoker
I fried two beaten eggs, cut into 1/4 inch ribbons 1 inch long to add to the fried rice.
Onions, peppers & green onions sauteeing in olive oil & a few drops of sesame oil.
Here I added the baby carrots & sauteed for 3 to 4 minutes.
Added in the sliced water chestnuts & some soy sauce.
I first added the asparagus & sauteed several minutes, added in the rice & stirred to mix & then added the eggs. Let simmer a few minutes until serving.
Chicken is done
My Plate, some of the skin stuck to the dish, but I don't eat much of the skin.
Bottom line is the chicken was moist & tender but I didn't think it had that much flavor. Next time I will make up my own marinade. The fried rice was good. If you want to get the recipe for the chicken visit "Nibble Me This" under my favorite blogs.
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