Lemon-Garlic Hickory Smoked Chicken: Good Grilling

What’s on the dinner menu tonight? Don’t worry, we’ve got you covered.

Lemon-Garlic Hickory Smoked Chicken

This recipe makes use of hickory wood and a smoker, creating a rich and memorable chicken dish.

Ingredients:

• 4 boneless chicken breasts
• 2 tablespoons chopped cilantro leaves
• 1 teaspoon oregano
• 1-1/2 tablespoon honey
• 1 tablespoon lime juice
• 4 cloves garlic, minced
• 1/2 teaspoon sage
• 1/2 teaspoon white pepper
• 1 table spoon apple cider vinegar
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 lemon cut into slices

Take all the above ingredients – except for the chicken breasts– and combine them in a measuring cup. Squeeze the lemon slices before dropping them into the mixture. Stir until the ingredients are mixed well.

Put the chicken breasts in a freezer bag and pour the marinade over them. Seal the bag and let the chicken sit in the refrigerator for about six hours.

The Hickory Part

If using a gas grill, soak hickory wood chips in water before wrapping them in foil. Poke holes in the foil and place the package of chips on the grill. When you start to see smoke coming out of the holes, you’re ready to start smoking (not cigarettes, food).

If you’re using a charcoal grill/smoker, you’re job just got easier. Use big hickory wood chunks instead of charcoal to light your grill. Let them burn for about 18 to 20 minutes, then close the grill and its vents for about one minute to smother the flame. Open the grill and spread the chunks out in the same way you would spread charcoal.

Back to Grilling

Wipe the grill grates with cooking oil. I usually poor a little vegetable oil on a paper towel and use the grill tongs to wipe the grates.

Take the chicken breasts out of the marinade, put them on the grill and close the lid. Leave the lid shut for about ten minutes. Open the lid, brush some of the marinade onto the chicken and turn it over before closing the lid again and waiting another ten minutes.

Cook the chicken until it has an internal temperature of 165 °F.

Serve.