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SMOKED CHICKEN BREAST

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Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes

Ingredients

  • • 2 large chicken breasts, skinless, boneless
  • • 1 cup barbecue sauce
  • • 1 lemon
  • • 2 bay leaves
  • • 2 rosemary branches
  • • 2 branches of celery
  • • 4 cups water
  • • 1 tsp of red peppercorns
  • • ⅛ cup sea salt
  • • ¼ cup of honey
  • • 1 orange
  • • 1 tsp of smoking seasoning
  • • Salt and pepper to taste
  • To accompany
  • • 4 large potatoes (1 Kg)
  • • 2 corn
  • • 4 liters of water
  • • 2 tbsp salt
  • • 2 tbsp butter
  • • 1 red bell pepper
  • • 1 can of sweet corn in grains
  • • 1 small onion
  • • Vinegar, oil and salt
  • • Fresh coriander

Instructions

  • The smoking process often tends to dry chicken meat. Then, before smoking meat, particularly that of chicken breast that has low fat and tends to dry out, it is very advisable to prepare a good brine. You can make the brine to your liking; with the ingredients you have at home. Try using herbs, spices such as pepper, citrus, salt and sugar.
  • To prepare the brine, place the four cups of water to boil in a large pot, add the aromatic herbs: bay leaves, celery and rosemary. When the water starts to boil, cook for about five minutes so that the herbs give off their flavor, then add the peppercorns and salt. It dissolves very well. When the marinade is at room temperature, remove from the pot and place in a container.
  • Clean the chicken, rinse it under running water. Place the breasts on a cutting board and with a sharp knife, remove any remaining fat you may have. Cut the breasts to get 4 supreme chicken.
  • Dip the breasts into the brine, add the honey. Verify that all chicken pieces are completely submerged. Cover the container and let it rest in the fridge for at least 6 hours. If you have time, it is ideal to let it soak overnight.
  • Remove the marinade container from the refrigerator. Drain excess liquid, let the chicken drain a few minutes and dry with a kitchen towel. Place the chicken breasts on a flat plate and season with salt, pepper and smoked dressing.
  • Grease a tray. Heat your smoker to a temperature of 100 to 110 ° C and place the breasts to smoke for about an hour.
  • While the breasts are smoked you can prepare the chicken's companions. Divide the water into two equal parts and place it in two separate pots and bring it to a boil over high heat.
  • Wash the potatoes, peel them and cut them into pieces. Place them in the first pot with a tablespoon of salt. Boil them over high heat until the potatoes are tender. Remove the pot from the heat, drain the water. Crush the potatoes with a fork or in the food processor. While it is still hot, add and mix the butter, and a pinch of salt. Reserve
  • In the second pot, add a tablespoon of salt and the corn, chopped in half. Cook over high heat, uncovered, for about 45 minutes until the corn is tender. Remove from heat, drain excess water.
  • Cut the pepper and onion into thin squares. Mix with the can of corn in grains and season with oil, salt, and vinegar. Reserve
  • After an hour of smoking, remove the chicken tray from the smoker and cover the chicken breasts with plenty of barbecue sauce. Take the chicken breasts to the smoker for another 15 to 20 minutes.
  • If you wish, you can take the corn a few minutes to the smoker with the chicken to get a light smoky flavor. This step is optional, but I like to place the corns on the tray and smoke a little.
  • Finally, toast the corns a little on a hot grill pan.
  • Remove from the smoker. Serve the chicken with salad, purée, and corn.

Notes

  • Many times, I prefer to prepare this recipe with chicken thighs, they tend to be juicier and better resist the smoking process.
  • Additionally, if you are taking care of yourself, you can use low-sugar barbecue sauce. It also has a very good taste and could be a light recipe.
  • If you like the crunchiest corns, you can toast them a little in a grill pan.
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