BBQFriend

Smoked Chicken and Chimichurri

Poultry

(0)

I love arroz con pollo. So I made this arroz con pollo inspired chimichurri and topped it over a smoked chicken. This is a must try

Temp

375 F

Time

1.5 Hours

Fuel

Bear Mountain BBQ Apple ( Pellet )

Ingredients

5.5 lb Whole Chicken

Meat Church BBQ Dia de la Fajita

Meat Church BBQ Lemon Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1/2 White Onion

1/3 cup Sliced Pimentos

3 Garlic Clove

Cilantro

1/4 cup White Wine Vinegar

Extra Virgin Olive Oil

2 tbsp Goya Sofrito

1 tbsp Sea Salt

1 each Goya Sazon

Steps

Spatchcock and Season Chicken

Remove your whole chicken from the bag. Remove any gizzards and pat dry the chicken with a paper towel. Using a kitchen knife or cooking sheers, remove the spine of the chicken. Spatchcocking a chicken allows for a faster more even cook. Season the chicken on both sides with MeatChurch Fajita seasoning lightly and then follow with MeatChurch Lemon Pepper.

Smoke the Chicken

Fire up your grill to 375F and place your chicken skin up on the grill. We are going to smoke/grill this for about 1.5hrs till the breast reads 165F Internal.

Make the Chimichurri

Dice up the Green Pepper, Orange Pepper, White Onion, Pimento, Garlic and Cilantro. We want a fine dice so each bite has a good mix of all ingredients. In a bowl, add all your diced ingredients with the white wine vinegar, olive oil, sofrito, salt and sazon seasoning. Mix well and place in fridge for 1 hour till the chicken is done.

Finished Product

Remove the chicken from the smoker when the breast hits 165F and let it rest or 15 minutes before carving. Add your chimichurri to the top of the sliced meat and enjoy this delicious arroz con pollo inspired chicken and chimichurri