Pairs well with Smoked Chicken Breasts
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Smoked Chicken Breasts
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A homemade smoked chicken breast recipe with a flavorful marinade, perfect for sandwiches and meal prep. The chicken is tightly tied, marinated overnight, steamed in the oven, and finished under the grill for a beautiful reddish color and tender texture.
01:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken breasts - 2 large breasts (large, boneless)
- black pepper - 1 teaspoon (ground)
- onion powder - 1 teaspoon
- garlic powder - 1 teaspoon
- chicken spices - 1 teaspoon (blend or seasoning mix)
- smoked paprika - 1 teaspoon (smoked variety for flavor)
- Chinese kebab spice - 1 teaspoon (a good quality spice)
- mustard - 1 tablespoon (prepared mustard)
- barbecue sauce - 2 tablespoons
- soy sauce - 2 tablespoons
- honey - 1 tablespoon
- hot sauce or chili pepper - 1 tablespoon hot sauce or 1 teaspoon chili pepper (optional for spiciness)
- oil - 2 tablespoons (for greasing after cooking)
- cotton twine - watch the video to see (for tying chicken breasts tightly)
- butter paper - watch the video to see (for covering chicken in oven)
- aluminum foil - watch the video to see (for sealing chicken in oven)
Instructions
- Prepare Chicken Breasts: Buy large boneless chicken breasts. Wash and dry them thoroughly.
- Tie Chicken Breasts: Use cotton twine to tightly tie the chicken breasts so they remain firm during cooking.
- Make Marinade: Mix black pepper, onion powder, garlic powder, chicken spices, smoked paprika, Chinese kebab spice, mustard, barbecue sauce, soy sauce, honey, and optional hot sauce or chili pepper.
- Pierce and Marinate: Pierce the tied chicken breasts to allow marinade penetration. Rub the marinade thoroughly over the chicken. Cover and refrigerate for at least 3-4 hours, preferably overnight.
- Prepare for Cooking: Place a tray with boiling water in the oven or on the stove. Put a net or colander above the water and arrange the marinated chicken breasts on it. Dip the chicken again in marinade before placing.
- Steam Cook Chicken: Cover the chicken with butter paper and then aluminum foil tightly to trap steam. Cook at the highest oven temperature on the middle rack for about 1 hour and 30 minutes.
- Finish Under Grill: After steaming, brush chicken breasts with oil from the marinade. Place under the grill to give a reddish color and slight char.
- Rest and Store: Cover the grilled chicken to prevent drying. Refrigerate for 3-4 hours to cool and soften. Store wrapped tightly in plastic or airtight container. Freeze extras for longer storage.
- Serve: Slice with a very hot knife to maintain shape. Use in sandwiches or as desired.
