Vidalia Marinated Smoked Chicken I Made It

Vidalia Marinated Smoked Chicken

frankieanne 10 years ago
posted by Keni
Vidalia Marinated Smoked Chicken
Finally, some chicken with some flavor! I have never marinated chicken in onion before. I grated it on my box grater as I couldn't figure out how to use my food processor to do the job. Thank goodness for my onion goggles. :-) I used skinless thighs but the skin would have been fantastic. Next time. :) Grilled these on my little charcoal grill. Thank you, Ms. Keni, for sharing this wonderful recipe.
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keni 10 years ago said:

*blush*

Thank you, Frankie!! Makes me soooo happy when recipes impress someone.

I got this "idea" because it's the end of Vidalia season and every year I try to create a recipe to showcase this lovely onion! hehehe I thought, ya know what...why not?? When you grate onion you get a lotta lovely onion juice, why not use that as a marinade. And, like you, I knew that some of the onion would get stuck, so for me, grilling was the best idea. Adding the smoke component was a last minute decision to go with a "sweet" wood and I was sooo happy with the outcome! :)

Thank you for the review and the great photo!

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frankieanne 10 years ago said:

Yeah, all I had was hickory but I think they would be great with apple. You can see some of those little burnt onion pieces of tasty joy in my picture. :)

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keni 10 years ago said:

I do see them! They're on mine, too...I gotta tell you, I cook with skinless way more often, but mercy, was the skin good on this! hehehe

Oh, and i grate 'em with my box grater, too! :)

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chuckieb 10 years ago said:

Mmmmm....that looks fantastic! I'd already bookmarked this but I shall try hunt down some Vidalia onions at the Market next weekend and boost this up on the "To Make" list.

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keni 10 years ago said:

You might not be able to find them still Chickie, but I hope you do! :)thanks for looking.

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Good4U 10 years ago said:

I have been eyeing this recipe as well. It sounds absolutely delightful to me! Just so you know we can still get Vidalia onions here b/c I buy them all the time. In fact I can't remember a time of year when we couldn't get them here? Possibly b/c onions like cooler weather? I just bought a three pound bag of them yesterday and they are just wonderful! LOL Now that is my excuse for trying this recipe very soon:)

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frankieanne 10 years ago said:

I always can seem to find Vidalia onions here although I don't look for them very often. But, it seems like if I want one, there's one around.
This chicken is super tasty cold. I think it may even be better cold but the flavors could have just gotten better overnight. In fact, I think I'll go back for another little bite. :-)

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keni 10 years ago said:

That's great! It's a long season, but usually around Labor Day is when we know our time is limited. ;) They are ONLY grown in Georgia so once they're done, they're done. I'm glad y'all can still get them. We're so close, we get them right when the season starts and usually have them til the last minute, but I wasn't sure about the rest of the country who need them shipped, further. :)

Another sweet onion would work..but it wouldn't be the same! hehehe

Thanks again, guys!!

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Good4U 10 years ago said:

I just read an interesting article about them they say "They only make you cry when they’re gone." I wasn't aware they were only grown in Georgia. You just have to love GR b/c you learn something new and interesting everyday.

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keni 10 years ago said:

:)

Yup, Good4U, it's all about the soil, a lot like Champagne! ;) They've tried to cultivate them, elsewhere, but it's just not the same. It doesn't work.

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frankieanne 10 years ago said:

That's odd. From what I read, it seems like they are only "allowed" to grow them in Georgia. Strange. That's kinda un-American, if ya ask me. But, what do I know.
I guess I just must have happened to look for them at the "right" time when I wanted them. I'll have to pay special attention.

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mommyluvs2cook 10 years ago said:

I guess I never pay attention to they type of onions I buy! I always just buy the yellow one's or purple one's. Never buy the white, too strong for the families taste.
So I'm admitting I have NEVER grilled with wood chips. Do you treat them just as you would charcoal?
Those onion bits on your chicken do look good :)

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keni 10 years ago said:

@Frankie, yes, like Champagne....but there's a reason for it. The SOIL is what makes those onions so sweet. It's not a special bulb, it's more the environment creates a Vidalia. Like a Champagne can only be a Champagne if it's grapes come from a very specific location. Any "company" can create the product if they have access to the soil.

Does that make sense?

@luv, Vidailas are very, very different than other onions. If you see one, you must try it. For me? ;)

And smoking would consist of adding soaked(we soak them, not everyone does) chips to the grill. You can add them right with the coals or keep the separate, like we do. You are creating smoke with that wood and it adds flavor to whatever you're grilling. :)

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chuckieb 10 years ago said:

ML2C....Lori (Sparow64) taught me a super easy good trick to cook with wood chips that I tend to use now all the time. Put 1-2 cups of wood chips in double layered tinfoil and wrap it up in a nice little packet. Poke holes in it with a fork or a skewer. Heat your BBQ up and when it reaches the desired temp. shut one side of the grill down. throw the wood chips on the hot side, and then put your meat on the side of the grill that has no flame under it, and cook it on indirect. I love it mainly because you don't have to watch it. Keep the lid down and be patient. There won't be flare ups and you won't get charred meat. I love it. Plus the wood chips impart a most wonderful flavour. You don't need to soak the chips.

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mommyluvs2cook 10 years ago said:

Thanks for the imput guys! That's a very neat way of doing it Chuckie! I'll have to try it! I've use an actual wood plank to grill on but never the chips, and it sounds easy enough :)

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frankieanne 10 years ago said:

OK, Keni. Yes, I do see now. I did some more reading. I guess anyone can grow a sweet onion but they just can't call it Vidalia. Who knew, huh?
I soaked my chips and placed them directly on the ashy briquets, ml2c. When I had a propane grill, I would put soaked chips in a foil packet. But, like Chuckie says, you don't have to soak them if they are in a packet.

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NPMarie 10 years ago said:

Yum! Looks good! Bookmarked:)

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chuckieb 10 years ago said:

I FOUND VIDALIA ONIONS IN THE GROCERY STORE TODAY. WHOOP! Short listing this recipe! :)

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keni 10 years ago said:

hehehehe :)

Thanks, Chuckie! We still have 'em, too... might be the weather letting them stick around longer, I don't know. I'm happy to pick up a dozen of 'em every week, though. ;)

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frankieanne 10 years ago said:

Hmmmm, looks like this recipe needs to be added to IMI. :-)

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Good4U 10 years ago said:

Thank you for this wonderful creation, Keni! This was just drop dead delicious!I have to agree with Frankie on this. Finally some chicken with great flavour for a change! It was pouring rain here (as it did most of the summer here) when I made this, a couple of weeks ago and I ended doing it in the oven instead. I halved the recipe and used boneless skinless chicken breasts. I put the onions in a small food chopper instead of grating them. The onions turned out rather fine but there was certainly plenty of juice. I also added a drop or two of Hickory liquid smoke to the marinade and left them in the fridge for about eight hours. As you can see in the pic the finely chopped onions stuck to my chicken. Yum! Sadly I haven't seen Vidalia's around here now for about two weeks now:( Can I say I can't wait until next Spring! My pic is not as nice as Keni's or Frankies but I can assure you it was just divine!

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frankieanne 10 years ago said:

Oh, those yummy sticky bits of onion. This was sooo good! I'm glad you got to try this! That is a good idea about the liquid smoke. I love that stuff. Nice to remember if its pouring rain out.

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keni 10 years ago said:

:) :) :)

Thank you, Good4U!! :) :)

deleted the pic, as requested..thanks so much for adding one and for the kind review.

Makes me want it again ;)

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