YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“This super simple recipe packs a punch with flavours that linger all day long. The velvety, creamy mayo pairs beautifully with the bold, spicy Italian Bomba crushed chilis and a splash of zesty lime. Whether you choose a bone-in chicken or opt for a spatchcocked chicken, you’re guaranteed a juicy, mouthwatering delight!”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
Learn more about the YS640S Pellet Grill here:
INGREDIENTS
- 1 cup Kewpie Mayo
- ½ cup Trader Joe’s Italian Bomba Hot Pepper Sauce
- 2 tablespoons Bearded Butcher’s Cajun Seasoning (or any other quality Cajun Seasoning that is not too salt forward)
- Zest and Juice of 2 Limes
- 4 bone-in Chicken Breasts
INSTRUCTIONS
- Fire up YS640S Pellet Grill to 425°F degrees.
- In a large bowl, combine mayo, hot pepper sauce, Cajun seasoning, lime zest, and lime juice. Set aside 2 Tbsp or more for serving.
- Score chicken breasts and place them into prepared marinade. Mix until well combined. Cover and place in fridge for a minimum of 2 hours or up to 4.
- Place chicken in the smoker on the top rack for 45 minutes.
- Fire up BBQ to maximum. Remove chicken from smoker, turn off the heat to two grates (this will help prevent flare-ups) and grill for eight minutes to crisp up the skin. You can also grill the chicken directly over the Yoder’s fire-pit with open fire for 5-7 minutes.
- Remove from grill and serve with a healthy side of reserved marinade.
“This super simple recipe packs a punch with flavours that linger all day long. The velvety, creamy mayo pairs beautifully with the bold, spicy Italian Bomba crushed chilis and a splash of zesty lime. Whether you choose a bone-in chicken or opt for a spatchcocked chicken, you’re guaranteed a juicy, mouthwatering delight!”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
Learn more about the YS640S Pellet Grill here:
INGREDIENTS
- 1 cup Kewpie Mayo
- ½ cup Trader Joe’s Italian Bomba Hot Pepper Sauce
- 2 tablespoons Bearded Butcher’s Cajun Seasoning (or any other quality Cajun Seasoning that is not too salt forward)
- Zest and Juice of 2 Limes
- 4 bone-in Chicken Breasts
INSTRUCTIONS
- Fire up YS640S Pellet Grill to 425°F degrees.
- In a large bowl, combine mayo, hot pepper sauce, Cajun seasoning, lime zest, and lime juice. Set aside 2 Tbsp or more for serving.
- Score chicken breasts and place them into prepared marinade. Mix until well combined. Cover and place in fridge for a minimum of 2 hours or up to 4.
- Place chicken in the smoker on the top rack for 45 minutes.
- Fire up BBQ to maximum. Remove chicken from smoker, turn off the heat to two grates (this will help prevent flare-ups) and grill for eight minutes to crisp up the skin. You can also grill the chicken directly over the Yoder’s fire-pit with open fire for 5-7 minutes.
- Remove from grill and serve with a healthy side of reserved marinade.
