Garlic Sour Cream Chicken is comfort food while the nights are still chilly. We like chicken thighs, but you can use any parts you prefer. You can even use boneless chicken parts as long as they are grilled until done. (165* or 74c). It’s also easy to prepare because you can marinate it overnight. To make the sauce/marinade lower in fat and calories substitute plain Greek yogurt for the sour cream.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes
Cook Time: 60 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Garlic Sour Cream Chicken

• 3 ½ lbs. chicken parts (we used thighs)
• 2 cups sour cream or plain Greek yogurt
• 4 Tablespoons fresh lemon juice
• 1 ½ cups “Smoked”garlic sauce
• 2 Tablespoons fresh minced garlic
• 2 teaspoons Chef of the Future Orange Ginger Pepper
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons dried onion
• 2 teaspoons paprika
• 2 cups fresh parsley, chopped (Ken likes to use chopped cilantro for another layer of flavor)

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Garlic Sour Cream Chicken

In a medium bowl whisk all ingredients (except chicken) until blended.

Pour into a large freezer bag.  Add chicken.

Place in fridge to marinate for at least 8 hours or overnight.

Turn bag occasionally to well coat chicken.

Preheat Grill Grates to 400* (205c) and light your Wedgie for “that Kiss of Smoke”.

Put chicken directly onto grill grates. Discard marinade.

We let these hang out in the smoke for 40 minutes until we had an internal temperature of 165* (74c). I like 170* (76c) better because I think the meat flakes apart nicer.

When your chicken reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using. 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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