Smokey Chicken Cheese Dogs Recipe
6 Chicken breasts, boneless skinless (4 oz. each)
12 Oz ground chicken
8 Oz boneless skinless chicken thighs, coarsely chopped
Non-stick cooking spray
1 Spray bottle
1 Cup Tennessee whiskey
2 Cups apple juice
1 Tbsp fresh herbs (sage, thyme, parsley), chopped
1 Tsp Dijon mustard
3 Tbsp crispy fried onions
2 Green onions, chopped
2 Cloves minced garlic
6 Mozzarella cheese strings
Kosher salt and freshly ground pepper, to taste
Sprinkle of Ted’s World Famous BBQ Bone Dust™ BBQ Seasoning
½ cup Ted’s World Famous BBQ Crazy Canuck Sticky Chicken
Rib Sauce or your favourite gourmet-style BBQ sauce
1 Oz Tennessee whiskey
2 Tbsp apple butter
Bradley Smoker Temperature: 240°F
Pour the whiskey and apple juice into a misting bottle and set aside. You will use this to mist the chicken dogs, to keep them moist as they smoke in your smoker.
Using a sharp knife, butterfly the chicken breast by slicing through the middle about ¾ of the way through. Fold open the butterflied chicken breast and spread it out.
Place between two sheets of plastic wrap and using the flat surface of a meat mallet pound the chicken breast into a rectangular shape about a ¼ of an inch thick. Repeat with remaining chicken breasts. Set aside.
In a bowl, combine the ground chicken, chopped chicken thigh meat, mustard, crispy fried onions, green onions, garlic and herbs. Season to taste with kosher salt and freshly ground black pepper.
Lay a 12 x 12 inch square of plastic wrap onto a flat work surface.
Lay a chicken breast on top of the plastic wrap, spreading it out so that it is as close to a square or rectangle, as possible.
How to Smoke Them:
Take a ¼ of the ground chicken mixture and place it along the longest edge make sure it evenly distributed. Place a cheese string on top of the ground chicken mixture.
Starting at the edge with the ground chicken mixture on the breast, roll up the breast into a sausage-looking shape, wrapping tightly with plastic wrap.
Twist the ends tightly to compact the chicken dog. The chicken dog should be about 6 inches long and 1 ½ – 2 inches in diameter. Repeat with remaining chicken breasts and ground chicken.
Place in refrigerator for 1 hour to rest and chill.
Season chicken dogs with Bone Dust™ BBQ Seasoning. Place chicken dogs in a row on the middle shelf of the Bradley Smoker.
Smoke chicken dogs for approximately 2 hours, misting occasionally with whiskey/apple juice mist until fully cooked and the mozzarella cheese center is warm and gooey, internal temperature should read 160°F.
Meanwhile, combine the BBQ sauce with apple butter and whiskey. Brush dogs with whisky apple BBQ sauce mixture.
Serve immediately on toasted buns with your favourite hot dog condiments.