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I just put some chicken pieces in the refrig to marinate in McCormick's Mojita Lime Marinade. What flavor wood do y'all think would be best to use to smoke it with?
I have alder, cherry, maple and apple in the wood pellets. In wood chips I have hickory, mesquite, and from the depths of a cabinet in the garage, I just unearthed a container of Charcoal Companion brand which is a blend of mesquite, chardonnay and apple wood chips that they say is intended for use with chicken. How 'bout that...guess I shoulda dug around some before I posted.
After reading your answers, I'm sorta leaning towards a mix of apple pellets and hickory wood chips. Or....I guess I could try this exotic blend with the chardonnay, etc. It also looks like I need to find some oak and pecan.