Do you love Shawarma, Donairs, or Gyros? Make your very own Smoked Chicken Shawarma right at home on your BBQ for an explosive jump in flavour.
The elusive crispy skin coming off a smoker is something that has evaded professional BBQ teams for years. Well with a little bit of meat science and no real tricks, just a little bit of seasoning and paper towel, you can have wings that taste like they are straight out of the deep dryer but made on a smoker. I made these wings with just some seasoning salt and baking powder, and I got a message from a friend who ate them that said “can’t believe they crisped up like this on the smoker” and another message that said “Soooooooo goooooooood, Thanks!!!”. I learned the basics for this recipe from my friend Diva Q, but adapted it for our own uses. https://www.instagram.com/p/B-hkgP7l0_d/?hl=en
Chicken Thighs are one of the most versatile pieces of a chicken. The dark meat is always moist, and the skin is super delicious. Plus eating meat off a bone is so primal, that there is no way not to love it. Except for when you bite it and all of the skin comes off in 1 bite. The other downside to chicken thighs is how fatty the skin is, it often causes flare ups on the BBQ unless you are cooking in an aluminum foil tray. There is a secret to perfecting the chicken thigh and it involves scraping some of the fat off the back of the skin before applying your seasoning. This little trick will take your chicken thighs from zero to hero.
Motley Que was recently awarded the title of best sauce on the planet by The American Royal with a perfect score of 180!!! This is such an amazing accomplishment and they beat out over 350 other BBQ sauces to be awarded this amazing global prize! In honor of that accomplishment of being the world’s best BBQ sauce, we decided to come up with a recipe worthy of their praise using Motley Que Sticky Fixx and their famous Motley Que Chicken Fixx (formerly Chicken Glitter) to make some of the best barbecued chicken you have ever tasted.