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January 26, 2006
Chicken preparation and the cooking process
Chicken – Marinade: Adapted by us from a Grey Poupon recipe in their booklet “Meals Made Easy.” We have kicked it up a notch to handle large quantities. Place the ingredients listed below into a gallon size Zip Loc bag: 8 oz Grey Poupon Dijon mustard 1 C packed light brown sugar 1 C soy sauce Add your chicken, zip the bag, and refrigerate overnight.
Next day, drain excess liquid and season with Happy Holla Rub or your favorite rub.
Smoke chicken at 240* to an internal temperature of 170*. We like to finish off the chicken by grilling the thighs over a higher heat so that the chicken skin gets crisp. (If you do this, pull the thighs off the smoker before the internal temp reaches 170* and then monitor the internal temp on the grill.)
Variation of above recipe: 8 oz. Grey Poupon Dijon mustard 24 oz of Italian dressing 4 T minced garlic 14 oz of chicken stock Can also add: 8 oz of apple cider vinegar
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