Serves 4
For this recipe, you will need:
Four 4- to 6-ounce boneless, skinless chicken breasts
1 quart cold water
1/4 cup kosher salt
1 cup alder or other hardwood chips (or 1/4 cup ground wood chips)
1 1/2 cups finely chopped assorted fresh herbs: basil, parsley, thyme, etc.
Directions:
1. Place the chicken in a 13- by 9-inch glass or stainless steel baking dish. Set aside.
2. In a medium mixing bowl, combine the water and kosher salt. Stir until the salt is completely dissolved. Pour the mixture over the chicken, cover, and refrigerate for 3 hours.
3. Place the wood chips in a medium mixing bowl and cover with water. Soak the chips for 30 minutes. Drain and set aside.
4. Remove the chicken from the brine, rinse with fresh water, and pat dry.
5. Coat the chicken breasts with the herbs and let rest 10 minutes, which will help the herbs to stay in place.
6. Prepare a smoker with the soaked wood chips and smoke the chicken according to the manufacturer’s directions for 4 to 8 minutes. Remove the chicken from the smoker. If not cooked enough for your preference, finish cooking the chicken in a 375-degree F oven. Let rest 5 minutes before slicing.
For this recipe, you will need:
Directions:
1. Place the chicken in a 13- by 9-inch glass or stainless steel baking dish. Set aside.
2. In a medium mixing bowl, combine the water and kosher salt. Stir until the salt is completely dissolved. Pour the mixture over the chicken, cover, and refrigerate for 3 hours.
3. Place the wood chips in a medium mixing bowl and cover with water. Soak the chips for 30 minutes. Drain and set aside.
4. Remove the chicken from the brine, rinse with fresh water, and pat dry.
5. Coat the chicken breasts with the herbs and let rest 10 minutes, which will help the herbs to stay in place.
6. Prepare a smoker with the soaked wood chips and smoke the chicken according to the manufacturer’s directions for 4 to 8 minutes. Remove the chicken from the smoker. If not cooked enough for your preference, finish cooking the chicken in a 375-degree F oven. Let rest 5 minutes before slicing.
