BBQ Smoked Chicken Breasts

My father thinks I do everything but barbeque (I was actually at the dinner table when he reported this to another guest!).  It seems that BBQ is the work of men-folk.  All I care to say is, try not to burn this, Dad!  Serves 4.

1 cup barbeque wood chips BBQ Wood Chips

4 chicken breasts, bone-in, skin-on

2 tbsp grapeseed oil

Kosher salt or Fleur de Sel and freshly ground pepper, to taste

  • Place the chips in a bowl and soak in 2 cups (500 ml) of water for at least 30 minutes.
  • Preheat the barbeque at high heat.
  • Meanwhile, wash and dry the chicken breasts with kitchen paper.  Oil the chicken on both sides and sprinkle with the salt and pepper.
  • Drain the chips and wrap securely in foil.  Use a fork to punch holes into the packet.  Carefully place the foil packet directly onto the hot coals.  When the chips begin to smoke (about 10 minutes), reduce the heat to medium.
  • Place the chicken, skin side down, on the grill and close the lid (you’ll want to keep the lid closed as much as possible to keep the smoke in.  After 4-5 minutes, give the chicken a quarter turn for nice “hatch marks”.  Leave another 4-5 minutes skin side down.
  • Turn the chicken rib side down, and cook a further 10 minutes.
  • Move the chicken to the upper rack and cook a further 5-10 minutes.  The temperature at the end of this time should be 77 degrees Celsius, using a meat thermometer (you can check the temperature early; once it reaches 77 degrees, it’s ready to come off the grill).
  • Remove the chicken to a plate or platter, cover immediately with foil and let rest for five minutes (very important! – it’s still cooking and needs to reach 82 degrees).

Notes

BBQ wood chips are readily available in grocery stores, in season.  Most of the time, you’ll also find them at retailers like Winners and Home Sense, as well.  Our first bag were chips from a Chardonnnay Oak barrel that we procured from an Ontario winery….  It doesn’t matter how or where you get them, just get them!!

This chicken is really delicious – juicy and smokey and crispy – all on its own!  But, if you’re having a dinner party and looking for a saucy sauce to accompany it, try the Roasted Red Pepper and Rosehip Sauce we’ve got happenin’ here at FAB!

Looking for perfect accompaniments?  Try our Potato Puree with Fresh Oregano, Grilled Portabella Mushrooms and Steamed Asparagus with Balsamic Drizzle (coming to you in the next few days at FAB!).

Enjoy!

~ One of Seven

Comments

  1. I love this recipe…the smoked chicken is complemented so nicely by the red pepper sauce.

    We usually pair this with a nice Chardonnay. Ontario producer Strewn has a really nice wine that is very reasonably priced (~12$ at LCBO).

  2. this is the one i did – in a weber smoker

    http://www.jpg10.com/1335-smoked-chicken-in-dutch.html

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