Swamp Venom Blackened W/ Bayou is a unique combination of rich, spicy flavor and natural ingredients that you can find in the bayou. It’s perfect on all your favorite meats, seafood, or vegetables! Try it today!.
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On the Big Green Egg, this Spicy Swamp Venom Blackened w/ Bayou-ish Juicy Chicken is cooked to perfection and makes a fantastic supper every time. This is the recipe for you if you prefer your meals to be spicy.
As stated by Dizzy Pig, the Swamp Venom delivers a punch in the mouth with lingering heat and a complex flavor profile that will satisfy any Egghead. It gets it influences from the south and is excellent on chicken among other things like Beef, Shrimp & Pork.
While this dish is delicious with only Swamp Venom, I’ve added some Bayou-style blackening spice to take it up a notch. This spice is likewise made by Dizzy Pig and has a stronger taste profile, making it suitable for use on its own.
- Breasts of chicken (trimmed)
- Olive Oil Extra Virgin
- Dizzy Pig’s Swamp Venom
- Dizzy Pig’s Bayou-ish
Getting the Big Green Egg ready to go
Prepare the Big Green Egg for a direct-on-grate cook. Set the temperature to to 300 degrees Fahrenheit.
How to make the BGE’s Spicy Swamp Venom Blackened with Bayou-ish Chicken
Start out by dripping a nickel size amount of Olive Oil Extra Virgin on each chicken breast. Rub the oil even across the breast to give the spices something to grab on to.
Dizzy Pigs Swamp Venom should be evenly distributed on each chicken breast.
Dizzy Pigs Bayou-ish Blackening Seasoning goes well with Swamp Venom. Simply turn the chicken over and do the same thing on the other side. After that, place the chicken straight on the grate and insert a probe inside them to keep an eye on them.
Allow them to cook until they reach 135 degrees on the inside. When you’ve done that, turn them over and allow them finish cooking.
Continue to turn them once more until the interior temperature reaches about 155 degrees.
Allow the chicken breast to cook until it reaches 165 degrees on the inside. According to the USDA, the minimum chicken temperature is 165 degrees. Once you’ve done that, bring them out as soon as possible to avoid them drying out. This will help to keep them wet.
Enjoy this recipe for Spicy Swamp Venom Blackened with Bayou-ish Chicken!
Which woods go well with chicken to enhance the flavor?
Fruit woods, such as Apple, Peach, or Cherry, are ideal for pairing with chicken. I like to use Apple wood while cooking chicken since it seems to be more readily accessible in shops around me. It has a gentle sweet and fruity taste that pairs well with chicken, as well as beef and pork.
When smoking chicken on the Big Green Egg, another nice wood to use is maple. This also gives the meat a sweet taste. It may also be used to cook other meats including as pork, ham, and even seafood.
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