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Restaurants›The Alchemist New York Street›Bbq Chicken Smoking Board Recipe

Bbq Chicken Smoking Board Recipe

Name: The Alchemist New York Streets BBQ CHICKEN SMOKING BOARD Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb boneless skinless chicken thighs; 0.5 cup cola (regular, not diet); 0.5 cup BBQ sauce (your favorite); 1 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cup cola; 2 tbs brown sugar; 1 tbs apple cider vinegar; 1 tbs unsalted butter; 0.5 tsp Worcestershire sauce; 1 tsp cornstarch; 1 tsp cold water; 1 each red bell pepper; 1 each green bell pepper; 1 each yellow onion; 1 tbs olive oil (for veggies); 0.5 tsp salt (for veggies); 0.25 tsp black pepper (for veggies); 1.5 cups shredded cheddar or Mexican blend; 2 cups frozen shredded lettuce (or freshly shredded romaine); 1 cup guacamole; 0.5 cup sour cream; 1 tbs fresh lime juice; 2 tbs chopped cilantro; 8 each flour tortillas (6–8 inch)

Inspired by The Alchemist New York Street

Time1h 30m

Serves4

Fajita style. Shredded lettuce, guacamole, sour cream, cheese melt, grilled peppers & onion, cola glaze, tortillas

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Ingredients

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Chicken & Marinade

1 1/2 lb boneless skinless chicken thighs

1/2 cup cola (regular, not diet)

1/2 cup BBQ sauce (your favorite)

1 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

Cola Glaze

3/4 cup cola

2 tbs Brown sugar

1 tbs Apple cider vinegar

1 tbs Unsalted butter

1/2 tsp Original Worcestershire Sauce

1 tsp Cornstarch

1 tsp cold water

Fajita Vegetables

1 each Red bell pepper

1 each green bell pepper

1 each yellow onion

1 tbs olive oil (for veggies)

1/2 tsp salt (for veggies)

1/4 tsp black pepper (for veggies)

Cheese Melt & Toppings

1 1/2 cups shredded cheddar or Mexican blend

2 cups frozen shredded lettuce (or freshly shredded romaine)

1 cup Guacamole

1/2 cup Sour cream

1 tbs Fresh lime juice

2 tbs chopped cilantro

Tortillas & Finishes

8 each flour tortillas (6–8 inch)

1 tbs vegetable oil or butter (for toasting tortillas)

2 each Lime wedges

Method

Chicken & Marinade

Prep marinade and marinate chicken

In a medium bowl whisk together 1/2 cup cola, 1/2 cup BBQ sauce, 1 tbsp olive oil, smoked paprika, cumin, garlic powder, onion powder, salt and pepper. Add the chicken thighs and turn to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Smoke or grill chicken

Preheat smoker or grill to 275–300°F (135–150°C) for smoking. Place chicken on the smoker/grill grates and cook indirect until internal temperature reaches 165°F (about 45–60 minutes depending on thickness). For faster method, grill over medium heat covered, turning once, about 18–25 minutes until 165°F. During the last 10 minutes brush chicken with cola glaze (see Cola Glaze section) and allow glaze to set.

Rest and shred

Remove chicken to a cutting board, tent loosely with foil and rest 10 minutes. Shred chicken with two forks or chop coarsely and transfer to a bowl. Spoon any reserved glaze over shredded chicken to keep moist, tasting and adjusting seasoning if needed.

Cola Glaze

While chicken cooks, make the cola glaze. In a small saucepan combine 3/4 cup cola and 2 tbsp brown sugar. Bring to a simmer over medium heat and reduce until syrupy, about 8–10 minutes. Stir in 1 tbsp apple cider vinegar, 1 tbsp butter and 1/2 tsp Worcestershire. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering glaze to thicken slightly, cooking 1 minute more. Remove from heat and keep warm. Reserve about 2–3 tbsp glaze for brushing while chicken cooks and the remainder for tossing with shredded chicken.

Fajita Vegetables

Slice bell peppers into 1/2-inch strips and onion into 1/4-inch slices. Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add vegetables and cook, stirring occasionally, until softened and charred in spots, about 6–8 minutes. Remove from heat and keep warm.

Cheese Melt & Toppings

Preheat oven broiler or a 350°F (175°C) oven if you prefer. Arrange shredded chicken in an oven-safe skillet or on a metal tray in a single layer. Sprinkle cheese evenly over the chicken and place under the broiler until cheese melts and bubbles, about 2–4 minutes (watch closely) — or bake at 350°F for 6–8 minutes. While cheese melts, toss shredded lettuce with lime juice and chopped cilantro and season with a pinch of salt.

Warm guacamole and sour cream (mix together if desired) and keep chilled until serving.

Tortillas & Assembly

Warm tortillas: heat a dry skillet over medium-high heat, brush very lightly with vegetable oil or butter, and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Build the smoking board: On a large serving board or platter, place warm tortillas stacked on one side. Spoon a portion of cheesy shredded BBQ chicken onto the board. Arrange grilled peppers and onions alongside. Add bowls or dollops of guacamole, sour cream, and a pile of shredded lettuce. Place extra cola glaze in a small ramekin for drizzling. Garnish with lime wedges and extra chopped cilantro.

To serve: let guests assemble fajita-style — tortilla, a handful of shredded lettuce, cheesy BBQ chicken, grilled peppers & onions, a spoonful of guacamole, a dollop of sour cream, and an optional drizzle of cola glaze. Serve immediately.