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This chicken recipe if for those
who like a little bit of
everything. Franken Chicken is a
creation that is sure to please.
I gave it the name Franken
Chicken because its three
different chicken dishes in one.
The breasts are stuffed with
Black Forest Ham, garlic & herb
cheese and Jack Daniels Honey
Dijon mustard for Chicken Cordon
Bleu. The wings are injected
with buffalo sauce for buffalo
wings. The thighs and legs are
injected with Yoshida's and
pineapple juice for a sweet Teriyaki
chicken.
Smoking yardbird never tasted so
good!.
Start by cutting the cheese
into 1" wide strips and stack
them. Lay 2 pieces of ham down
and place 1/2 the cheese at on
end. Squirt on a thick bead of
Jack Daniels Honey Dijon
mustard. now roll the cheese and
mustard up inside the ham. Make
one more.
Using a sharp knife, cut a
cavity into each chicken breast.
Pour in a tsp of Zesty Italian
dressing into each breast. In a
twisting motion insert a ham
roll into each breast all the
way. Press the opening closed.
Mix 3 tbsp melted butter and
3 tbsp Frank's RedHot. Make sure
to thoroughly mix them together.
Once mixed use a flavor injector
to inject the buffalo sauce into
each wings. Go ahead and load
them up.
Mix 1/3 cup of Yoshida's and
1/2 cup pineapple juice to make
a nice sweet Teriyaki sauce.
thoroughly rinse out the flavor
injector. Load the injector with
Teriyaki sauce and inject the
thighs and legs with the
Teriyaki sauce.
Mop 2 tbsp of melted butter
onto the Franken Chicken. Dust
it with some garlic powder. Give
it a light coat of McCormick's
Sweet & Smoky rub. Pour o some
Zesty Italian and mop it around.
Now give it a good coat of rub.
Rub in a fair amount of brown
sugar and sprinkle on some Mrs.
Dash. That's it! It's ready for
the smoker.
Once seasoned place Franken
Chicken on
the grate of your pre-heated smoker, close
the lid and smoke @ 230 degrees.
That's right, low and slow until
the internal temperature of the
breasts reach 165 degrees. Mist
the chicken with apple juice
once after they have been on the
smoker for 45 minutes.
When the Chicken reaches an
internal temperature of 165 degrees, remove them
from the smoker and let them
cool a bit to help redistribute
the juices and finish cooking.
Look at that color in the
picture to your right. It
doesn't get any better. Carve up
that bird! Make sure you carve
off both breasts and then slice
across the grain. this will
ensure most the pieces have ham
& cheese in them. Enjoy!
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