Vet-Mex Chicken

Vet-Mex Chicken

Prep Time: 25 minutes 

Cooking Time: 60 minutes 

Total Time: 1 hr 25 minutes 

Servings: (4 adults)

Ingredients:  (Willie Pete, Cannibal, Claymore, Pop Smoke, 1 whole young chicken, 1 package of regular cut bacon, 4 ears of corn, duck fat or evo, 2 bags of cauliflower florets, cilantro, 2 limes, mayo, sour cream minced garlic and crumbled cotija cheese) 


Preheat smoker, grill or oven to 275°.  On a cutting board, spatchcock and then half your chicken and season an even coat of Willie Pete on both sides of the chicken. In a large bowl, pour in both bags of your cauliflower florets and spray with duck fat or drizzle evo. Give them a light toss and season them with a medium coat of Cannibal and place them in an aluminum half pan. Now husk your corn and slice in half, then wrap. 1 slice of bacon around each half of corn and season a light coat of Claymore on the bacon wrapped corn and transfer to a platter. Mix in a bowl, ¼ cup of mayo, ¼ cup of sour cream, 1 tsp Pop Smoke, 2 tsp of lime juice, 2 minced cloves of garlic and ⅓ cup of crumbled cotija cheese and set in the refrigerator.

Place the chicken halves of your smoker, grill or oven in a pan and let them smoke, grill or roast for 30 min. Now place the bacon wrapped corn a cauliflower on your cooking device. At this point your chicken should be at 125. When you reach that 55 mark, check your chicken for that 165 mark and make sure your bacon is the consistency you want. Now take the chicken and bacon wrapped corn off and get your cooking device up to 350 to give the cauliflower a nice crisp to it for 5-10 minutes

Toss your cauliflower in the bowl you set in the refrigerator and top with cilantro and plate, add your bacon wrapped corn and slice your chicken half in half to your plate and enjoy. 

Recipe provided by Steven Rossler @rosslers_blue_cord_bbq


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