Port Marinated Smoked Chicken
"Ruby port... chicken... smoke... what more could one ask for? I love this marinade! This was the dish that I first learned how to smoke with thanks to Rob Rainford."
photo by Whipper
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 chicken breasts, bone in
- salt and pepper
- 1 tablespoon olive oil
- cherry wood chips, 3 handfuls
-
Marinade
- 1⁄4 cup olive oil
- 1⁄3 cup ruby port
- 1⁄4 cup red wine vinegar
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup whole grain mustard
- 2 tablespoons shallots, minced
- 3 tablespoons rosemary, finely chopped
- 1 tablespoon black peppercorns, coarsely cracked
- 1 tablespoon garlic salt
directions
- Rinse chicken breasts with cold water, pat dry and place in a large ziplock bag.
- In a large nonreactive bowl, mix together all the marinade ingredients and then pour into the bag with the chicken. Squeeze out the excess air and seal. Place in the fridge to marinate for 1 hour.
- Place one handful of the wood chips into water to soak for 30 minutes if using a gas grill, otherwise soak all of them to use on a charcoal barbecue.
- Prepare the barbeque for indirect cooking. Preheat to high heat on one side.
- If using a gas grill, prepare a smoke pouch. Remove the wood chips from the water and squeeze excess water from them. Place them on a large sheet of aluminum foil towards one end, add the remaining dry wood chips and mix together well. Fold the other end over and crimp along all the edges to seal up as a pouch. Poke several holes with a fork in both sides. Place directly over the burner that is on. Close the lid and wait for smoke.
- If using a charcoal barbecue, remove the wood chips from the water, squeezing out excess water, and sprinkle them directly onto the hot coals.
- Remove the chicken from the marinade and scrape off the excess marinade. Rub the chicken with the 1 tablespoon of olive oil and season with salt and pepper.
- When smoke appears, reduce the heat to 220°F Place the chicken on the cool side of the barbecue. Close the lid and smoke for 1 hour. Chicken should have an internal temperature of 170°F; remove and let rest for 5 minutes.
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RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
