PORT MARINATED SMOKED CHICKEN
PORT MARINATED SMOKED CHICKEN
Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
1/3 cup of ruby port (75ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black peppercorns (15ml)
1 tablespoon garlic salt (15ml)
2 tablespoons shallots, minced (30ml)
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
Marinade
¼ cup plus 1 tablespoon of olive oil (60ml plus 15ml)
1/3 cup of ruby port (75ml)
¼ cup of red wine vinegar (60ml)
¼ cup of fresh lemon juice (60ml)
¼ cup of whole grain mustard (60ml)
3 tablespoons of rosemary, finely chopped (45ml)
1 tablespoon of coarsely cracked black peppercorns (15ml)
1 tablespoon garlic salt (15ml)
2 tablespoons shallots, minced (30ml)
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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