- Jul 13, 2011
- 6
- 10
I'm on my second MES -- the first was the basic "black box," and for about seven months have the 30-inch model with glass in the door, control panel mounted top-back, and remote control. I've used both quite extensively, smokin turkey, Boston Butt, pork spare ribs (lots and lots of spare ribs), prime rib, beef roasts, tenderloin... even potatoes of all varieties and corn-on-the-cob.
Thanks to our local butcher who, it seems monthly, has a sale of ten pounds, each, of 80/20 ground sirloin and boneless, skinless chicken breasts, I've got an abundance of bs chicken on hand, which I've always been leery of smoking for fear of drying out. But today, for the first time, I'm doing some, following the recipe I found, exactly.
I'll let you know how they turned out.
CAJUN SMOKED CHICKEN
From "Dadgum That's Good, Too", page 67
INGREDIENTS
6 large boneless, skinless chicken breasts
6 Tbl. extra-virgin olive oil
6 Tbl. red wine vinegar
1 1/2 Tbl. cajun seasoning, divided
1 Tbl. Jane's Krazy Mixed-Up Salt
1 large sweet onion, sliced
3 Tbl. liquid shrimp boil
DIRECTIONS:
Pierce each chicken breast on both sides with a fork. Drizzle both sides well with olive oil and red wine vinegar. Sprinkle each breast with 1/2 Tbl. of cajun seasoning. Place chicken in a 1-gallon resealable plastic bag overnight (or for at least 4 hours) in refrigerator. Remove from refrigerator and sprinkle with Krazy Salt and remaining cajun seasoning.
Fill water pan 2/3s full with water, add onion slices and liquid shrimp boil. Pre-heat smoker to 225 degrees. Place chicken on lower rack of smoker and smoke for 45 minutes per pound, or until internal temperature reaches 165 degrees. Remove and serve whole, or slice in strips and serve.
Suggested wood:
Hickory.
NOTE:
Leaving chicken breasts skinless allows the smoky flavor to penetrate the meat more easily, but you will notice that the outside of the breasts take on a dark brown, tough appearance. Don't let appearances fool you. When you slice into these chicken breasts, you will find them moist and flavorful. Timing on boneless breasts is more critical than chicken with the bone-in (or dark meat), so make sure you watch the time and monitor the internal temperature.
Eric Payne
Lawrenceville, GA
Thanks to our local butcher who, it seems monthly, has a sale of ten pounds, each, of 80/20 ground sirloin and boneless, skinless chicken breasts, I've got an abundance of bs chicken on hand, which I've always been leery of smoking for fear of drying out. But today, for the first time, I'm doing some, following the recipe I found, exactly.
I'll let you know how they turned out.
CAJUN SMOKED CHICKEN
From "Dadgum That's Good, Too", page 67
INGREDIENTS
6 large boneless, skinless chicken breasts
6 Tbl. extra-virgin olive oil
6 Tbl. red wine vinegar
1 1/2 Tbl. cajun seasoning, divided
1 Tbl. Jane's Krazy Mixed-Up Salt
1 large sweet onion, sliced
3 Tbl. liquid shrimp boil
DIRECTIONS:
Pierce each chicken breast on both sides with a fork. Drizzle both sides well with olive oil and red wine vinegar. Sprinkle each breast with 1/2 Tbl. of cajun seasoning. Place chicken in a 1-gallon resealable plastic bag overnight (or for at least 4 hours) in refrigerator. Remove from refrigerator and sprinkle with Krazy Salt and remaining cajun seasoning.
Fill water pan 2/3s full with water, add onion slices and liquid shrimp boil. Pre-heat smoker to 225 degrees. Place chicken on lower rack of smoker and smoke for 45 minutes per pound, or until internal temperature reaches 165 degrees. Remove and serve whole, or slice in strips and serve.
Suggested wood:
Hickory.
NOTE:
Leaving chicken breasts skinless allows the smoky flavor to penetrate the meat more easily, but you will notice that the outside of the breasts take on a dark brown, tough appearance. Don't let appearances fool you. When you slice into these chicken breasts, you will find them moist and flavorful. Timing on boneless breasts is more critical than chicken with the bone-in (or dark meat), so make sure you watch the time and monitor the internal temperature.
Eric Payne
Lawrenceville, GA