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Pineapple Fireworks Chicken | Wild West Viking | Bjorn Bites & Booze
Main Course, Recipes

Pineapple Firecracker Chicken

February 28, 2022
Pineapple Firecracker Chicken | Wild West Viking

Pineapple Firecracker Chicken

Grilled this amazing Pineapple Firecracker Chicken dish on my Big Green Egg using a wok! Wok cooking is super fast and easy! This dish will beat any takeout dish hands down, with tender chunks of chicken and a great balance of the fiery sweet and spicy sauce!
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Prep Time 45 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

Ingredients

  • 1 lb. boneless, skinless chicken breast, diced into bite size (substitute tofu, pork, or shrimp)
  • 1 white onion, chopped
  • 4-5 cloves garlic, minced
  • 4 cups multi-colored bell peppers, chopped
  • 1 cup pineapple, chopped
  • 1-2 hot peppers, thinly sliced (I used red fresno peppers, but can use Thai chili peppers depending on how spicy you liked it)
  • salt & pepper to season your protein
  • vegetable or peanut oil for your wok/pan

Sauce

  • ½ cup Pineapple Juice
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp plum sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tsp Sriracha sauce
  • 1 tsp red pepper flakes
  • 1 tbsp cornstarch

Garnish

  • 5 green onions, thinly sliced
  • sesame seeds

Instructions
 

  • Heat grill to high heat, and place wok in your Big Green Egg (or grill) to heat up.
  • Mix all ingredients for sauce in a bowl, whisk together ingredients and set aside.
  • Season chicken (or protein) with salt and pepper.
  • Heat 2 tbsp of oil in your Big Green Egg wok to heat up.
  • Cook chicken in your wok until done. Remove from pan.
  • Saute onion, garlic, and ginger for about 3-5 minutes, until onion is softened.
  • Add pepper, both sweet and hot, to pan and stir fry for a couple of minutes.
  • Add chicken back to wok, and add pineapples.
  • Pour sauce over ingredients, and cook until sauce thickens, and has coated all ingredients.
  • Serve over rice, garnish with sliced green onion, and sprinkle with sesame seeds.
Keyword Big Green Egg, Chicken on the Wok, Firecracker Chicken, Grilled Chicken, Grilling with a Wok, Pineapple Firecracker Chicken, Wok Cooking
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by Bjorn Bites & Booze
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Grilled Black Garlic Chicken | Wild West Viking
Main Course, Recipes

Grilled Black Garlic & Soy Sauce Chicken Quarters

February 3, 2022
Grilled Black Garlic Chicken | Wild West Viking

Grilled Black Garlic & Soy Sauce Chicken Quarters

The flavor punch from the black garlic pairs so well with the umami-packed soy and oyster sauces. Together with a splash of Mirin sauce and Sake makes this dish a little boozy as well. I served this meal with grilled baby bok choy with an amazing sweet spicy sauce with just the right amount of tang and just on the edge of being too spicy. With a Red Cabbage & Cucumber salad with a rice vinegar dressing made this meal fit for a special occasion or any night of the week. (please see notes below for recipes for the side dishes)
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Prep Time 1 day 30 minutes
Cook Time 45 minutes
Course Main Course

Ingredients
  

  • 4 chicken leg quarters, bone-in

Soy Sauce Marinade

  • 4 cloves black garlic, minced
  • 2 cloves white garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp Mirin sauce
  • 1 tbsp Sake

Basting Sauce

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Mirin sauce
  • 1 tbsp Sake
  • 1 tsp sugar
  • ½ tsp white pepper

Instructions
 

Prepare Chicken & Marinade

  • Cut 2 slits (2" long, not too deep) on the back side of the chicken leg, to let marinade permeate through the meat.
  • Combine all ingredients for marinade, stir to mix, and place in bowl or zip-lock back with chicken. Let rest in fridge for at least 24 hours. Remove from fridge at least 30 minutes prior to grilling.

Prepare Basting Sauce

  • Combine all ingredients for sauce, stir to mix, and set aside.

Prepare Grill

  • Preheat grill to 450°F.
  • Add chicken quarters, skin side down, and flip after 10 minutes. Continue flipping the chicken every 10 minutes or so (watch for any flare-ups). Baste the chicken during the last 10 minutes of cooking time with the prepared basting sauce (both sides of chicken), and continue grilling until internal temperature is 165°F. Let chicken rest for a couple of minutes, and enjoy!

Notes

Side dishes:
Grilled Baby Bok Choy with Ginger Chili Sauce
Red Cabbage & Cucumber Salad
Keyword BBQ Chicken, Black Garlic Chicken, Grilled Chicken, Sake
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by Bjorn Bites & Booze
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Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax
October 14, 2021
Grilled Chipotle & Maple Glazed Salmon | Wild West Viking
Main Course, Recipes

Grilled Chipotle & Maple Glazed Salmon

January 27, 2022
Grilled Chipotle & Maple Glazed Salmon | Wild West Viking

Grilled Chipotle & Maple Glazed Salmon

This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!
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Prep Time 20 minutes
Cook Time 20 minutes
Soak Plank 1 hour
Total Time 1 hour 40 minutes
Course Main Course

Ingredients
  

Chipotle Dry Rub

  • ¼ cup dark brown sugar
  • 1 ½ tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp dried chipotle powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper

Ingredients

  • 1 ½ lbs salmon filet
  • 1 tbsp olive oil
  • ¼ cup maple syrup
  • 2 lemons, one halved, one sliced in medium slices

Instructions
 

Prepare Grill

  • Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.

Prepare Cedar Plank

  • Soak and immerse cedar plank in water for 1 hour.

Prepare Chipotle Dry Rub

  • Combine all dry rub ingredients in small bowl, and stir to mix.

Prepare Salmon

  • Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.

Grilling Salmon

  • Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
  • The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
  • Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.

Notes

Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.
Keyword Big Green Egg, Cedar Plank, Chipotle Salmon, Grilled Salmon, Jealous Devil Charcoal, Maple Glaze, MiniMax
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by Bjorn Bites & Booze
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Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops | Wild West Viking
Main Course, Recipes

Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax

October 14, 2021
Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops | Wild West Viking

Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax

Make sure to stoke the fire up with Jealous Devil Charcoal and throw in some Bourbon Barrel Chips for an added bourbon flavor! This sauce alone is amazing with a combination of onion, ketchup, honey, Chile poder, paprika, pepper, brown sugar, Worcestershire, Dijon, and of course, a healthy shot of bourbon! It's so easy, fast and delicious – you may want to double the recipe! Bacon wrap the lollipops and glaze at the end! I served these with Grilled Herbed Smashed potatoes! Yum!
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Course Main Course
Servings 2 people

Ingredients
  

  • ¼ cup butter
  • ½ cup white onion, chopped finely
  • 1 cup ketchup
  • ¼ cup honey
  • 2 tbsp dark brown sugar
  • 1 tbsp Worcestershire
  • 1 tbsp Dijon mustard
  • 2 tsp freshly ground black pepper, divided
  • 2 tsp chile powder, divided
  • 2 tsp paprika, divided
  • ¼ cup bourbon
  • 1 tsp kosher salt
  • 12 pieces bacon
  • 6 chicken drumsticks, cleaned for lollipops

Instructions
 

Step One

  • Melt butter in saucepan over medium heat. Add onion, and saute until soft. Add ketchup, honey, dark brown sugar, Worcestershire, dijon, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika. Reduce heat to low, and simmer until sauce thickens (about 20 minutes). Add bourbon, stir until well mixed and simmer for another 3 minutes. Put half in bowl to serve for dipping sauce, and the rest will be used to glaze while cooking. Cover and chill until ready to use.

Step Two

  • Mix salt, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika in small bowl. Loosen skin on drumsticks and rub mixture under the skin. Wrap 2 slices of bacon around each drumstick.

Step Three

  • Start your grill. Grill drumsticks until skin is crispy and juices run clear, and until internal temperature reaches 165°F. Brush drumsticks with sauce and grill for another 5 minutes. Remove from grill and enjoy!
Keyword BBQ Chicken, Bourbon Chicken, Chicken Drumsticks, Chicken Lollipops, Grilled Chicken
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by Bjorn Bites & Booze
Related posts
Grilled Black Garlic & Soy Sauce Chicken Quarters
February 3, 2022