Fuma Kissed Marinated Grilled Chicken

INGREDIENTS:

Hickory and mesquite wood chips	¾
Chicken breast	(as many you’d like)
Garlic cloves	5
Rosemary roots	2-3
Olive oil	½ oz
Vinegar	½ oz
Lime juice	½ oz
Garlic powder	½ oz
Pepper	½ oz
Salt	½ oz
Mixed onions (red, white & green)	½ cup

INSTRUCTIONS:

Season chicken breast(s) with ½ oz of salt, ½ oz of pepper and ½ oz of garlic powder;
Marinate overnight for maximum flavor- place chicken breast(s) in a ziplock bag with ½ oz lime juice, ½ oz vinegar, ½ oz olive oil and 2-3 rosemary roots; Shake and place in the fridge overnight;
After marinated, set frying pan with olive oil in medium until it starts to sizzle. Then cook well on both sides and remove when chicken is light gold (135-140 degrees);
Once done, plate the chicken and let it cool for 3 to 5 minutes; then place an upside down clear bowl or container over it;
Insert the smoking gun’s hose into the container and seal; combine ¾ of hickory and mesquite wood chips and place them into the smoking chamber;
Turn on the smoking gun and light the chips letting the smoke cover the entire bowl,power down gun and remove hose while sealing bowl (make sure very little smoke escapes);
Let the smoke set for 5 minutes; when time is up, remove plastic and your chicken is ready to surve.

NOTE: After plating you can smoke again for 30 sec. and release when ready to eat for presentation (Optional).

Recently viewed