Last minute smoked chicken
If you love cooking maybe you’ll know the following problem. You found out chicken tastes even better when it’s brined but you always seem to forget this when you decide to buy another chicken breast. Since the smoking takes some time you mostly have no time left for a brining session… I’m convinced I’m not the only one suffering these organisation problems. If you recognize this, you might be interested in the following last minute smoked chicken recipe.
Last minute smoked chicken
Last week we decided to make a delicious salad with smoked chicken. The recipe was talking about buying some smoked chicken… No option I thought. It’s weekend I have the time to make it myself and know for sure what I’m eating. I don’t know how they do it in the store bought edition but the texture is way to smooth to be natural. Moreover it’s limited in flavour possibilities. So I went to the store and bought me some fresh chicken breasts. Coming home I found out I had no time left to brine this last minute smoked chicken breast.
Since I have a meat injector that worked well before I thought it might be the solution for a last minute brine. I knew it would not effect the meat itself but I thought it might have been helpful to spread the flavours I wanted. Additionally I was hoping the extra liquids would be helpful to keep the breast moist when cooked through.
I found this rub recipe for chicken that sounded as a good start. I mixed the rub with some Ice Tea and injected the mixture into the meat and let it rest for a half hour while preparing the BBQ for indirect fire. I aimed for 120°C / 250°F instead of 90°C / 200°F to reduce the cooking time. Next time (soon) I’ll try the same recipe @ 90°C. I used Lemon Wood Chips for a subtle light smokey taste.
How did the last minute smoked chicken taste? According to my wife good enough to make it again next week! Or she might have said this to convince me to eat salad again next week. No seriously! It really was a tasteful moist chicken breast with a subtle smokey flavour. Mission accomplished if you ask me!
- 2 Chicken Breasts
- Lemon Wood Chips (or your own favorite)
- 50 ml . Iced Tea (or other juice)
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons cayenne
- 1 tablespoon salt
- 2 tablespoon black pepper
Mix the spices in a bowl and add some Iced Tea until you have a fluid mixture.
Insert the breasts with spiced Iced Tea and put aside for a half hour.
Light your fire for indirect cooking at 90° - 120°c / 200° - 250°F (depends on the time you want to go but the slower the better the result).
Add some wood chips to the fire.
Once the smoke is turning slightly blue you can start smoking the breasts. Aim for a internal temp of 72°C / 160°F. It took me about 1h15m. I basted the breasts with the remaining liquid during the last 5-10 minutes. It's not necessary but it adds a bit of flavour to the outside.
Have a nice meal.