I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. Although there’s a lot of ‘normal’ chicken salad ingredients in it, there are some really unique flavors too. Like jalapeno. Chicken salad needed a bit of heat (not too much, mind you), and the jalapeno adds just the right amount. You’ll find nuts in a lot of recipes, but roasted pistachios really add a different flavor. In fact, I actually ended up adding smoked pistachios, which were incredible. And there’s chili sauce too! What??? In chicken salad??? Yes! Oh yes!
The recipe for Big Daddy’s Kick’n chicken salad is spot-on great. I wouldn’t change a thing except to triple the amounts because it’ll disappear in no time at all. This will be our go-to chicken salad recipe for now on, that’s for sure!
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here!
I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken recipe is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty.
Place the chicken in a large bowl or resealable container.
Combine the oil, garlic powder, minced garlic, salt and pepper.
Add to the chicken and toss gently to coat.
Cover and refrigerate for 1 hour or up to 24 hours (preferred).
For the dredge
Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
In another pie plate or shallow bowl, lightly beat the egg whites.
Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
Transfer chicken to flour to coat.
Return chicken to the egg whites and coat again. Shake off excess.
Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
Transfer the chicken to the grill around the Vortex.
Cook for 45 minutes or until chicken reads at least 165 F.
Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
Serve plated with remaining garlic butter spooned over top of chicken.
For the garlic butter
In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
Melt 1 tablespoon of the butter in a small skillet over medium heat.
Add the garlic and saute for 1 minute.
Add remaining butter and stir until melted.
Add the parsley, salt and pepper. Stir.
Reduce heat to low and keep warm until ready to use.
Oh my goodness. I could eat a lot, and I do mean a lot, of these bacon-wrapped pineapple poppers. They are the perfect combination of heat and sweet, smoky and creamy. I could eat them as appetizers. I could eat them for dessert. With little effort, and not much time, you can make a grill-full of these little yummies. Just stand back and watch them disappear!
You can change up these bacon-wrapped pineapple poppers by simply using a different BBQ sauce. I wouldn’t touch the rest of the recipe, it’s perfect just like it is. Use a sweet BBQ sauce for your non-heat-lovin’ friends. Use a spicy BBQ sauce for your no-pain-no-gain friends. Or something in-between.