Chef Tom goes with a little fusion action this time around. Rich and flavorful teriyaki-style bourbon chicken with broccoli-cabbage slaw and spicy salsa makes for a great dish.
Category
Entree
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Calories
571
Experience the tantalizing flavors of fusion cuisine with Chef Tom's Asian Chicken Tacos! Enjoy the succulent teriyaki-style bourbon chicken and crunchy broccoli-cabbage slaw combined with a spicy salsa - an unforgettable combination with a unique and flavor
Ingredients
- 1 whole chicken
-
Plowboys Fin & Feather
-
Kim’s Gourmet Bourbon-Aki Sauce
- small flour tortillas
- 10 oz broccoli slaw mix (broccoli & carrots)
- 10 oz shredded green cabbage
- 1/2 cup green onions (about 1 bunch), green parts only, sliced thin
- 1 cup crunchy rice noodles
- 1 tbsp toasted sesame seeds
- 1/4 cup cilantro, chopped
- 1/4 cup rice vinegar
- 1/2 lime, juiced
- 2 tbsp soy sauce
-
1 tbsp honey
- 1 tbsp sesame oil
- 3 large jalapeños, stemmed, seeded, roughly chopped
- 5 cloves garlic
- 1 shallot, peeled, roughly chopped
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 cup cilantro, roughly chopped
- 1/2 cup coconut milk
- Salt and Honey, to taste
Asian Slaw
Coconut Salsa Verde
Directions
- Preheat your Yoder Smokers YS640 to 325°F. Spatchcock the chicken - cut along both side of the backbone. Remove the backbone. Press the chicken flat. Loosen the skin from the meat. Season the chicken under the skin with Plowboys Fin & Feather.
- Place the chicken on a foil lined sheet pan (or other pan that can catch the juices as the chicken cooks), skin side up. Cook until an instant thermometer inserted in the middle of the meat reads 165°F (1.5-2 hours).
- Remove from cooker. Discard the skin. Pull all the meat from the carcass. Discard the carcass and toss the shredded meat in the accumulated juices, as well as desire amount of Kim’s Gourmet Bourbon-Aki. Build the tacos with the pulled chicken, Asian slaw, and coconut salsa verde.
Asian Slaw
Combine the cabbage, carrots, green onions, mango and sesame seeds in a bowl. Add the sugar to the bowl and toss to incorporate. In a separate bowl, combine the vinegar, lime juice and soy sauce. Vigorously whisk in the oil. Pour dressing over the cabbage mixture and toss to coat. Cover and refrigerate until serving. It's best to let the dressing soak in for at least an hour.
Coconut Salsa Verde
Combine all ingredients in a food processor. Blend to desired consistency. Taste and adjust seasonings as necessary.
Nutrition
Nutrition
- Serving Size
- 10.28 oz
- per serving
- Calories
- 571
- Carbs
- 101 grams
- Protein
- 16 grams
- Fat
- 9 grams
- Sodium
- 1342 milligrams
