YIELD:
4
PREP TIME:
COOK TIME: 3 Minutes
COOKING METHOD: Smoking
INGREDIENTS
4 Chicken breast halves bone-in
4 Tbsp olive oil
1 onion, medium sized, sliced & chopped into larger fork-sized pieces
Salt and Pepper to taste
Your favorite brine recipe for chicken
Your favorite dry rub recipe for chicken
DIRECTIONS
This is not a recipe for “purists.” I appreciate and value the time-honored traditions of the ‘low & slow’ smoking process for meat; sometimes a body just can’t stay that close to the smoker and maintain it. So this recipe uses the smoker to get the chicken breasts well flavored and the indoor oven or outdoor grill to finish them off. - CB
Preparation
Brine chicken breasts for at least 4 hours and up to 8 using your favorite poultry brine recipe
Remove from brine 1 hour prior to smoking, rinse with tepid water and dry with paper towels
If you prefer extra flavors and spice with your chicken, now is the time to add your favorite rub – if you can work it between the skin and the meat the flavors will penetrate into the meat and not just flavor the skin.
Method
Prepare the smoker or grill set up for indirect cooking, to attain constant heat of 225F – 250F degrees. Add smoke medium to smoker per manufacturer. For chicken and pork I like to use the sweeter fruit woods mixed with the more tannic woods. For this recipe I used equal parts Cherry & Apple (fruits) and Mesquite (tannic) wood chips and chunks.
Place chicken breasts on grill in smoker, bone side down, and leave for approximately 2 hours – managing both the level of the heat and smoke to keep consistent – if you know your cooker has hot spots you may want to move the chicken parts around to ensure even smoke and cooking time.
During the last 45 minutes of smoking, pre-heat your indoor oven or outdoor covered grill to 375F degrees and set for indirect cooking. Place a cast iron skillet and allow it to come to temperature along with the cooker.
When the oven/cooker is at temperature, add olive oil and onions to the pan roast for approximately 15 minutes, or until the onions begin to turn translucent.
Remove chicken breasts from smoker, place skin side down in the cast iron skillet with the onions and cover with aluminum foil. Roast for approximately 15 minutes or until the onions have browned (caramelized) and the house is filling up with the intoxicating aroma of roasted smoked chicken If you like, you can also roast whole sweet potatoes and zucchini in the oven before starting the onions; adjust your oven time accordingly.
Remove skillet with chicken and onions from oven, place chicken breasts on cutting surface and with smaller sharp carving knife remove the bones from the meat, slice the meat or serve whole with a spoonful of onions and pan drippings over the chicken.