This dish is easy and delicious. With a tiny bit of prep the night before, this is an easy meal to prepare on a weeknight.
Ingredients
For the Chicken
4 boneless chicken thighs
1/2 cup of Sweetwater Spice Company Brine (We used Smoked Habanero flavor)
1 cup of water
1/2 pound cremini mushrooms
The night before:
1. Add the chicken thighs, the brine and water to a gallon sized ziplock bag. Shake to mix, squeeze all the air out of the bag and place in the refrigerator overnight.
The next day:
1. Cut the chicken thighs into cubes.
2. Add the chicken to a skewer, alternating the chicken with mushrooms.
3. Grill the skewers until the chicken is done (about 2-3 minutes per side).
For the Cilantro-Tomatillo Cream Sauce
1 T olive oil
1 box fettuccini
4 cloves unpeeled garlic
½ t salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 T olive oil
½ t ground cumin
1. Heat 1 tablespoon olive oil in a skillet over medium high heat.
2. Roast the 4 cloves unpeeled garlic. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
3. In a blender or food processor, combine the cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
5. Serve with the chicken and mushrooms. ENJOY!
Equipment used:
Yoder YS640 Smoker
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