Mesquite Smoked Chicken

Chicken is prepared in different ways throughout the world and is a popular meal. This dish is made by smoking the chicken using mesquite wood chips. Mesquite chips can be used to grill not only chicken but also for grilling any kind of meat and fish. However, if you are planning to use mesquite chips for smoking chicken soak it in warm water for 10 to 20 minutes. If you plan to make smoked chicken on a stove top, it would be wise to use a metal stove top smoker.

Mesquite Smoked Chicken with Herbs

Ingredients

cup mesquite smoking chips
2 tbsp honey
1 tbsp white vinegar
1 tbsp olive oil
tsp garlic powder or crushed garlic
tsp onion powder or crushed onion
tsp pepper powder
3 pounds chicken breast halved
1 tsp salt
2 tbsp honey
cup lemon juice
1 tbsp thyme

* Herbs such as rosemary, thyme or oregano can be used. Here thyme is used. The chicken should be marinated for minimum 8 to 10 hours.

Preparation:

In a bowl whisk together lemon juice, honey, vinegar, olive oil and thyme, garlic, onion, pepper and salt. Beat well so as to blend all the ingredients. This mixture is used as the marinade.

In a flat plate place the cleaned chicken breasts and rub the marinade both sides of the pieces. Place the chicken in a zip-top bag and refrigerate. Once in two hours toss the chicken so all the sides are well marinated. The results are the best if the chicken is marinated at night.

Remove the chicken from the chill compartment of your refrigerator couple of hours before you smoke it.

Place the smoker on the stove top and layer it with mesquite chips. Over the chips place the drip pan. Spray vegetable oil on the wire grill and place it on the drip pan.

Place the marinated chicken on the grill rack in the smoker. You may sprinkle salt and pepper if required.

Do not close the lid of the smoker. Lit the burner and bring the flame to high. When you see wisps of smoke coming out of the opening, reduce the flame to medium and close the lid of the smoker.

The cooking time is 45 minutes to 1 hour depending on the thickness of the chicken breast.

This dish can be served hot along with salads or dips. Else you can refrigerate it to serve as part of a cold meal or could be used in chicken salads.

Mesquite Sherry Smoked Chicken

cup white vinegar
cup teriyaki sauce
5 cloves of garlic (minced)
1 onion chopped
cup Mesquite wood chips, soaked
3-pound chicken
1 cup brown sugar
2 cups dry sherry

In a large shallow bowl whisk vinegar, sherry, garlic, onion, brown sugar and teriyaki sauce. Marinate the chicken using this recipe and refrigerate it overnight, tossing the chicken occasionally.

In a smoker arrange the wood, mesquite chips and the charcoal. Place the oiled wire grill on the smoker and arrange the chicken on the grill.

Place the smoker on the stove with high flame. When the smoker starts emitting smoke, reduce the flame and cook for an hour at 180 degree F.

Once the chicken is done, you can serve it hot with any spicy dips.