chicken salad


  • 1 Quart cold water

  • 1/4 Cup kosher salt

  • 4 Large Chicken Breast

  • 4 Chicken, Thigh Bone-in

  • 1/2 red bell pepper, diced

  • 1/2 green bell pepper, diced

  • 2 scallions, chopped

  • 1 1/2 Tablespoon Pickled Jalapeno Peppers, minced

  • 1 Cup mayonnaise

  • 1 Tablespoon lime juice

  • 1 Teaspoon ground cumin

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon garlic salt

  • 2 Tablespoon minced cilantro leaves

  • Dash paprika




For the brine, in a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours.


Drain, but do not dry the chicken: Smoke clings better to wet surfaces.


When ready to cook, start the Z Grill grill on Smoke.


Arrange the chicken on the grill grate and smoke for 30 minutes. Increase the temperature to 350F and continue to cook the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165F, 25 to 30 minutes.


Transfer to a cutting board and let cool. Dice the chicken, discarding any skin, bones, or gobbets of fat.


Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients; set aside.


In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro.


Add the dressing to the chicken mixture and stir gently until well-combined.


Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days. Enjoy!