Whiskey Infused chicken pita
Traditionally, pita is eaten with beef or lamb. I chose to make this pita with a chicken mixture to which I added a dash of whiskey. This gives the whole a much deeper taste.
- 800 g chicken thigh fillet, cut into cubes
- 300 g smoked bacon, cut into strips
- 2 teaspoons of salt
- 1 teaspoon of black pepper, ground
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of smoked paprika powder
- 1 tablespoon of granulated sugar
- 2 garlic cloves, roughly chopped
- ¼ bunch of chives, cut into rings
- ¼ bunch of flat-leaf parsley, finely chopped
- 40 ml Whiskey
- 200 ml of BBQ sauce
- 40 ml Bourbon Whiskey
- a food processor with cleavers
- a skillet
Lunch, Kogel BBQ, Chicken, Whiskey, Streetfood
1. Place the chicken and smoked bacon in a food processor with cleavers and grind until smooth. Add the remaining ingredients and let the machine run for a few more minutes, until well blended.
2. Make a kind of pancake with the meat with wet hands. Place the meat in the refrigerator and let it stiffen for at least 1 hour.
3. Prepare a BBQ for direct grilling at about 200°C.
Place the "pancake" on the hot grill and roast, turning occasionally, for about 8 minutes until done (the chicken feels firm and has reached a core temperature of 64°C).
Place a skillet on your grid so that it can heat up.
4. Mix the BBQ sauce with the whiskey in the heated skillet.
When the sauce is hot, brush the "pancake" on both sides with the sauce.
Let the sauce thicken for 1 minute on the grill.
5. Cut the "pancake" into thin strips and serve with sandwiches or pitas and garnish of your choice.