Port-Marinated Smoked Chicken is prepared by rinsing chicken breasts under cold water and pat dry. Place in a sealable plastic bag. In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the chicken. Seal the bag and place it in the fridge to marinate for 1 hour. Place 1 handful of wood chips or a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat – approximately 500°F(250ºC) on one side. Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed of ash charcoal. Drain the chicken from the marinade and scrape off the excess liquid. Rub the chicken with the remaining 1 tablespoon of olive oil and season with salt and pepper. When smoke starts to billow out, reduce the heat to 200 ºF (100ºC). Quickly lift the lid, oil the grill and place chicken on the cool side of the barbecue. Close the lid and leave to smoke for 1 hour.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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