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Welcome! I'm always looking for
something different and this
recipe was and idea that came
from my step daughters (
Heather) love for Asian Toasted
Sesame dressing & marinade.
I recently found a tasty
Mandarin & Habanero Rub made by
the Louisiana Grill Company. I
know your thinking "Habanero"
there no way I'm using that!
It's too Hot!. I was surprised
to find that there is not much
heat packed in this tasty rub.
The mandarin part of the name
made me think about mandarin
oranges as a stuffing for
chicken and when I went to our
pantry to look at spices etc, I
was staring at 4 bottles of the
Asian Toasted Sesame marinade.
It was then I had the idea and
what an amazing idea it turned
out to be.
Let's start this recipe by
making the marinade and mopping
sauce. This will be a bit out of
order then what you see in the
video but it won't matter. In a
small bowl mix approximately 1/4
cup Asian Toasted Sesame
dressing & Marinade with 1 Tbsp
of Mandarin Orange juice. This
is the Juice packed in the cans
of mandarin oranges. Mix this
thoroughly and set aside.
Next clean and rinse 6 large
chicken breasts. Using a sharp
knife open a cavity in each
chicken breast. The cavity
should run most of the length
and width of the chicken breast.
Be careful not to pierce the
outer meat.
Open each chicken breast and
squirt in about 1 tbsp of Asian
Toasted Sesame marinade from the
bottle. Using your finger work
it around the inside of the
chicken. Gently stuff each
chicken cavity with as many
Mandarin Orange slices you can
fit in. Do this gently so you
don't crush the orange slice.
Place the stuffed breasts onto a
baking sheet.
Using a mop (marinade & sauce
brush) mop on a good coating of
the mopping sauce you mixed.
Shake on a dusting of garlic
powder. Shake on a fair amount
of the Mandarin & Habanero Dry
Rub. Don't be shy its not that
hot and provides allot of
flavor.
Turn the chicken breasts and
apply the sauce and seasoning
just like you did on the other
side. Once the chicken is sauced
and seasoned put the chicken on
to your smoker and smoke @ 230
degrees until the internal
temperature reaches 165 degrees.
Traeger owners, Set
your control to "Smoke"
for 1 1/2 hours then move it to
225 degrees. This will ensure
adequate smoke flavor.
The smoking process will take
3 - 4 hours depending on the
thickness of the meat and the
temperature swings of your
cooker. That said, I always
recommend puling your meat based
on temperature not time.
Once the chicken reaches 140
degrees you may insert your
"clean" temperature probes. From
this point on mop the chicken
twice with the marinade. After
the first mopping I added a
little more of the Mandarin &
Habanero rub.
When the chicken reaches 165
degrees pull it from the smoker.
Let it cool for 5-10 minutes
then give it one last mopping of
the marinade mix. Plate it up
and tip it off with 4 - 6
Mandarin Orange slices.
That's it! It's that easy.
This recipe will provide for
allot of layered flavors with
very little preparation.
Now serve and enjoy. If you
try this and like it I would
like your comments.
Email - Rob |
