TerryTx: Your chicken drove us nuts (could it be the Son of Psycho?)

[KValley]

I've had this recipe in my BB Recipe Binder for almost a year and half, waiting for what I don't know, but it finally was put to use Sunday night. Terry- it's delicious!! :)

I made enough of the rub for one 3.5 lb chicken, left it whole with the skin on. Put the rub under the skin, let it sit all day Sunday, then put the chicken in my clay roaster and roasted at 425 for about an hour- removed the skin after it sat for 15 minutes.

I don't know about the neighbors, but Brendan and I were going nuts with the scent of that roasting chicken wafting through the kitchen window as we painted our white picket fence in the backyard. Some roasted baby red potatoes, steamed broccoli, Tefft Cellars Villa Toscana and we were in heaven. Thank you! It was worth the wait :)

Here's the recipe!

Drive Your Neighbors Nuts Grilled Chicken
Recipe By :Terry Ward
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Grilling


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Cut chickens in quarters, leave the skin on. Mix together:
1/4 cup sugar
1 tbl salt
2 tbl mild chili powder
2 tbl hot chili powder ( I used Gebherts)
1 tsp ground cumin
1 tsp Mex. oregano
1 tsp coriander
2 tsp dry mustard
1 1/2 tbl minced lemon zest ( I used dried-purchased)
1-1/2 tsp onion salt
1-1/2 tsp garlic powder
2 tsp ground ginger
2 tsp fresh ground pepper

Loosen the skin on the chicken pieces, and put a generous amount of the combined spices under the skin. Then sprinkle generous all over the chicken, both sides. Cover and refrigerate at least 4 hrs, the longer the better. Start up the grill, cook and smoke until done. Use a little pecan, apple or whatever wood to get the smoke going. The rub is enough to do 2 chickens. Also good on pork!

[Terrytx]

Now you know why I called it what I did. We sometimes grill 2 of them at a time, because the first time we did them one of our neighbors stuck his head over the fence and invited himself over.

This same neighbor will send his kids over for jerky when the DH is smoking it.

Glad it turned out well for you.

[slknight]

Hey, this sounds good. I've got a 4-lb bird in my fridge right now. I was going to do psycho chicken, but for some reason, this one is piquing my curiosity today. I've had a clay pot cooker for a year, and it's still sitting in my closet - untouched.:o :o Maybe I'll give it a try. Although I'd better double-check to make sure my chicken will fit in it. Julie, did you soak the clay pot cooker first?

-Susan

[KValley]

Originally posted by slknight
Hey, this sounds good. I've got a 4-lb bird in my fridge right now. I was going to do psycho chicken, but for some reason, this one is piquing my curiosity today. I've had a clay pot cooker for a year, and it's still sitting in my closet - untouched.:o :o Maybe I'll give it a try. Although I'd better double-check to make sure my chicken will fit in it. Julie, did you soak the clay pot cooker first?

-Susan

Susan- my clay cooker is glazed, so I don't have to pre-soak. If yours is unglazed, I definitely would. And just plop that chicken right in there- the natural juices keep it moist and tender.

Have fun!!

Julie

[slknight]

Just checked mine out, and it's glazed too (Schlemmertopf brand). I really don't think it had ever been out of the box.:o I checked, and my chicken fits in it perfectly. Yippee! I know what's for dinner tonight. Just need to make the rub during my conference call. Thank goodness for the "mute" button!

[Curleytop]

This sounds great! How many does this recipe serve? I want to adjust the ingredients for 2 people (ie 2 chicken breast halves)!
I have 1 glazed on the inside clay cooker-never used it! I have several size unglazed ones! Bought the glazed one for cakes and fruit type things! The unglazed pots do sometimes have a little onion or garlic taste left

[Peggy]

WOW! That recipe looks awesome! Can't wait to give it a try. I don't know how I missed it the first time around..

Peggy

[Terrytx]

It's 2 whole chicken, cut up....so I would say it would serve at least 8 or maybe even more.

[tracey67]

Julie - thanks for posting this, I missed it the first time around. And Terry -- thanks for creating it - the recipe looks great. Can't wait to try it - will probably go on next weeks menu!

[Lrimerman]

Where do you find clay pot cookers, and can I substitute Pampered chef stoneware, I have the baking dish with the lid from PC and that is what I usually roast chicken in (oven.). Do you use the clay pot cooker on an outside grill? or just in oven?

TIA

Lisa

This recipe sounds really good.

[slknight]

Originally posted by Lrimerman
Where do you find clay pot cookers, and can I substitute Pampered chef stoneware, I have the baking dish with the lid from PC and that is what I usually roast chicken in (oven.). Do you use the clay pot cooker on an outside grill? or just in oven?



I think the Pampered Chef one is a regular clay pot cooker. Clay pot cooker is just the "generic" name. I definitely think you'd be able to use the one you've got, especially since the picture of the one on the PC website shows it with a chicken in it! I don't know if you could put one on the grill or not.

I've got this in the oven right now and it smells great! Now I just have to figure out when it's done. It's exactly 4 pounds, and is in at 425. Little more than an hour? 180 degrees on the meat thermometer? I'm never quite sure that my thermometer is accurate.

[claire797]

This sounds great! I have a question about dry mustard. Do you have to use Coleman's or does the stuff that you buy in bulk -- the ground mustard seed -- work? Is it the same thing?

[Terrytx]

Originally posted by claire797
This sounds great! I have a question about dry mustard. Do you have to use Coleman's or does the stuff that you buy in bulk -- the ground mustard seed -- work? Is it the same thing?

I think it is the same thing-go for it!

[Wendy w]

I made this last weekend (using the claypot) and it was fabulous! I also added a teaspoon of this rub that I have that has ginger, chili and a few spices in it. I served it with Jewel's garlicky green beans and some roasted potatoes. I added the leftover chicken to my lunch salads and it was a nice addition.

[claire797]

I also made it last weekend using the clay pot. We loved it -- though the smell didn't drive our neighbors nuts. Whenever I cook with my clay pot, the house just smells like clay pot.

[Terrytx]

Originally posted by claire797
I also made it last weekend using the clay pot. We loved it -- though the smell didn't drive our neighbors nuts. Whenever I cook with my clay pot, the house just smells like clay pot.

LOL, unless you have your neighbors come into the house while this is cooking, I guess it wouldn't "drive them nuts". We grill this outside-I've never cooked it inside, but now I might have to give it a try.

Glad ya'll are enjoying the recipe.

[claire797]

Originally posted by Terrytx


LOL, unless you have your neighbors come into the house while this is cooking, I guess it wouldn't "drive them nuts". We grill this outside-I've never cooked it inside, but now I might have to give it a try.

Glad ya'll are enjoying the recipe.

No. Even if they came in, they'd still think we were baking an adobe. Clay pots really do not smell good.

Maybe Sunday night we'll do some chicken breasts on the grill and use what's left of the rub. Then, we'll really drive them nuts.

[Terrytx]

Better cook a few extra-they might come to investigate.:D

[Peggy]

Many thanks, Terry! I finally got around to making this for dinner tonight. It was absolutely fabulous! Not sure if it drove my neighbors crazy or not... Since daylight savings is gone, my Dh was grilling this outside in the dark and the neighbors were all indoors! However, I did slip outside to check the scents and heard a lot of dogs barking. I think they were all begging for us to bring some leftovers by!:p Great recipe!!

Peggy

[claire797]

This has become one of our standard chicken dishes lately. I grab a bunch of Terry's rub (now called "DNN" rub in our house) and splather it all over some bone-in, skin-on breasts. I like to rub it in under the skin so that the flavor sets in. I bake the breasts (the ones we get here in TX are huge) for about an hour at 350 and then remove the skin afterwards. YUM!

[Beth]

I wish I had thought of this yesterday -- my mom discovered that we had a 22 lb turkey in the bottom of her freezer. We've been thawing that big bird, and I wanted something different so it wouldn't seem like Thanksgiving turkey. Anyone ever try this on a turkey?

As we speak, the bird is basting in the marinade for Honey Apple Turkey. That seemed like fall, and my rational was that is I made a different side and not dressing, it wouldn't seem like a Thanksgiving dinner. Well, they are forcasting rain for this afternoon and tonight, so I would be roasting this indoors anyway. We'll have to drive our neighbors nuts later in the week.

[Terrytx]

Beth, let us know how it came out. I might just have to try that for Thanksgiving....(sitting here waiting on another day of rain:rolleyes: )

[Beth]

The Honey Apple Turkey was very moist (running off the cutting board, the board under that and the counter kind of juicy), tender and had a good flavor. There is just a hint of the apple juice from the marinade, but I don't think most folks could identify it. I've never marinated a turkey before, so we nicknamed this Garbage Bag Turkey. :D

The only problem I had with it was the skin turning very dark and the bird cooking too fast. This is the first thing I've made that has cooked more than 30 minutes in that oven, so I think it is going to need to be checked. I tented it with foil and turned the oven down -- it finished fine.

[aggie94]

Terry,

I finally made your chicken last night, and it was wonderful! I made enough rub for about 3.5 pounds of chicken parts, and roasted it in the oven on my PC bar pan for about an hour. I didn't have mild and hot chili powders, so I subbed both with medium chili powder from Penzey's. I also used brown sugar instead of white. Served it with Emily's wild rice pilaf and CL's roasted asparagus with balsamic-browned butter. Delicious!!

[Terrytx]

I am so glad you liked it. Try it on the grill next time, it's even better.:D I have started using brown sugar in the rub also!

[aggie94]

I definitely want to try this on the grill! We have charcoal, which I am not very adept at using. :o Since DH and BIL were both at work last night, I went the oven route. But this one is a definite repeater, so we'll try it on the grill next time.

[purplefishy]

Terry, I've had your recipe on my "To try" list, well, forever it seems, and I think I may now get around to making it (since the grill is finally put back together after 5 months in storage -- long story). Question: I am not experienced in grilling bone-in chicken pieces. How long and at what temperature do you grill them? Have you ever tried brining the pieces or does the dry rub to the trick?

[claire797]

Originally posted by aggie94
I definitely want to try this on the grill! We have charcoal, which I am not very adept at using. :o Since DH and BIL were both at work last night, I went the oven route. But this one is a definite repeater, so we'll try it on the grill next time.

This recipe is so good! I've done it in the oven, crockpot AND on the grill. The grilled chicken was the best, but the oven version was good too. This thread reminds me -- I need to make up a big batch of the rub.

[Terrytx]

Originally posted by purplefishy
Terry, I've had your recipe on my "To try" list, well, forever it seems, and I think I may now get around to making it (since the grill is finally put back together after 5 months in storage -- long story). Question: I am not experienced in grilling bone-in chicken pieces. How long and at what temperature do you grill them? Have you ever tried brining the pieces or does the dry rub to the trick?

Never brined anything. The rub will do the trick, but do leave the skin on. Now as to the cooking on the grill-the DH doesn't most all the grilling. We have a charcoal grill and he builds a good hot fire and cooks the chicken with the grill rack set up pretty high so the don't burn up before they are done. I'd say for bone-in chicken pieces anywhere from 30 to 45 minutes, but it really depends on how hot the grill is and such.