I've only cooked chicken wings using my vortex, and figured I might as well give chicken thighs a try.
Before I go any further, for those of you who are wondering about "Armenian BBQ", and what it is, I've posted a number of lamb cooks using this technique/style/marinade, it's kind of all 3. It is our #1 hands down favorite preparation for cooking lamb rib chops and chicken.
In a nutshell:
Skewered marinated meat is cooked over hot charcoal. That's it. And you don't have to put the meat on skewers to get the same effect. The seasoning I use(Was given to me by a local Armenian butcher with a huge following out here) is very simple: Paprika, garlic powder, onion powder, salt, pepper. That's it. Marinate seasoned meat at least two hours before cooking, then freshly squeezed lemon juice is added an hour before cooking. It packs a great flavor, but never overpowers the meat.
Seasoning is as follows:
2 TBS Paprika
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/4 tsp onion powder
1 tsp fresh cracked black pepper
I usually make 4-6x this amount so I have plenty on hand at all times.
So on to the cooking!
Here's the chicken in the marinade:
Vortex fired up:
Chicken on the vortex:
Added a little piece of oak for smoke:
Then let the kettle and vortex do their thing for an hour:
This is how those thighs came out:
Skin was a little crispy, meat was juicy and savory, all of it delicious!
Before I go any further, for those of you who are wondering about "Armenian BBQ", and what it is, I've posted a number of lamb cooks using this technique/style/marinade, it's kind of all 3. It is our #1 hands down favorite preparation for cooking lamb rib chops and chicken.
In a nutshell:
Skewered marinated meat is cooked over hot charcoal. That's it. And you don't have to put the meat on skewers to get the same effect. The seasoning I use(Was given to me by a local Armenian butcher with a huge following out here) is very simple: Paprika, garlic powder, onion powder, salt, pepper. That's it. Marinate seasoned meat at least two hours before cooking, then freshly squeezed lemon juice is added an hour before cooking. It packs a great flavor, but never overpowers the meat.
Seasoning is as follows:
2 TBS Paprika
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/4 tsp onion powder
1 tsp fresh cracked black pepper
I usually make 4-6x this amount so I have plenty on hand at all times.
So on to the cooking!
Here's the chicken in the marinade:
Vortex fired up:
Chicken on the vortex:
Added a little piece of oak for smoke:
Then let the kettle and vortex do their thing for an hour:
This is how those thighs came out:
Skin was a little crispy, meat was juicy and savory, all of it delicious!
