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PORT MARINATED SMOKED CHICKEN |
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4 chicken breasts, bone in
Salt and pepper
3 handfuls of cherry wood chips
Rinse the chicken breasts under cold water and pat dry. Place in a sealable
plastic bag.
In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix
together and pour into the bag overtop of the chicken. Seal the bag and place
it in the fridge to marinate for 1 hour.
Place 1 handful of wood chips (for a gas grill or all the wood chips if using a
charcoal grill) into water to soak for 30 minutes.
Prepare the barbecue for indirect grilling. Preheat the grill to high heat
(500ºF) on one side.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood
chips and place in the center of a large piece of foil. Add the dry chips and
mix. Close the foil around the chips sealing the package. Using a fork, poke
holes in both sides of the package. Place directly over high heat source of the
grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the
chips directly into the fire bed.
Drain the chicken and scrape off the marinade. Rub the chicken with the
remaining 1 tablespoon of olive oil and season with salt and pepper.
When smoke starts to billow out, reduce the heat to 200 ºF. Quickly lift the
lid, oil the grill and place chicken on the cool side of the barbecue. Close
the lid and leave to smoke for 1 hour.
Yield: 4 servings
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