Recipe by TxGriffLover
Recipe collected from the internet. Mesquite and chicken are a match made in heaven. This recipe is designed to be used with a stove top indoor smoker. Be sure to read through the instructions before beginning. Plan ahead for marination time.
Top Review by Peter J
Amazing! I used one of the small spirit burner based smokers often sold as "fish smokers" but the concept is the same and they use wood of sawdust consistency as well rather than chips. Apart from the great taste one thing I appreciated was the instruction of using 1 1/2 tablepoons of wood rather than lots of recipes that say things like a handful that's always hard to judge. After 45 mins with some medium size halved chicken breasts it really was perfect served warm along with a salad and a little sour cream on the side.
- 2 lemons, juice of
- 2 tablespoons honey
- 1 tablespoon champagne vinegar or 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leave, stripped from the stems
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon kosher salt
- 3 lbs about 3 large half breasts chicken breast halves, skin on (see Notes)
- 1 teaspoon kosher salt
- 1 teaspoon sweet Hungarian paprika (about)
- 1 1⁄2 tablespoons smoking mesquite wood chips (see Notes)
Directions See How It's Made
- To make marinade, whisk together lemon juice, honey, vinegar, olive oil, thyme leaves, garlic powder, onion powder, pepper, and 1 tablespoon kosher salt until combined.
- Place chicken breasts in a large freezer zip-top bag. Pour in marinade, squeeze out all the air, and seal. Toss to coat chicken thoroughly with marinade and refrigerate at least 8 hours or overnight.
- Sprinkle mesquite chips over the bottom of the smoker. Place drip pan over chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Spray wire grill rack with vegetable oil and place in drip pan.
- Remove chicken from marinade and place skin-side up on grill rack in smoker. Sprinkle with additional kosher salt and paprika.
- Place smoker over stove-top burners as evenly as possible and offset lid so it is not tightly closed. Turn burner heat to high. When wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed and turn heat to medium-low. Cook about 45 minutes to 1 hour, depending on the thickness of the chicken breasts, until center tests 180°F with an instant-read thermometer.
- If you are serving the chicken with the skin on, you may wish to place the chicken under the broiler for browning. Invert the lid of the smoker and place the cooked chicken on the raised grate in the bottom of the lid. Place the chicken 6 inches from the broiler and brown 2 to 5 minutes. Let rest up to 10 minutes before serving.
- Serve hot or refrigerate for use in chicken salad.
- Yield: 6 servings (about 1/2 chicken breast per person).
- Notes: This recipe is designed to be used with an indoor smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.
- When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.
- If you are following a low-fat diet, simply remove the skin from the chicken after cooking, but do leave them on during the smoking process to help retain moisture.