Meal components: protein + veggie
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Ingredients
- 2 cups applewood wood chips
- 7 oz chicken
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 4 cups cherry tomatoes halved
- 1/2 cup chopped basil
- 1/2 tsp minced garlic
- 1 tsp balsamic vinegar
Ingredients
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Instructions
- In a small bowl, mix the chili powder, paprika, onion powder, garlic powder, oregano and salt together. Rub the spices all over the chicken. Place the chicken in a glass dish, cover and refrigerate for 8 hours or overnight.
- If you have a smoker, preheat it to 225 degrees F then add the applewood to the smoker box. If you are using a gas grill, wrap the wood chips in a foil packet and poke a few holes in the top of the foil. Place the foil packet in the center of your grill and preheat your grill to 225 degrees F. Once the wood begins to smoke, move it to the corner of the grill and keep the grill lid closed.
- Add the chicken breast to the grill or smoker, using the cooler side of the grill so the chicken takes longer to cook. Close the lid to keep the smoke in and cook for about 45 minutes or until the internal temperature of the chicken is 125 degrees F.
- After about 20 minutes of smoking, place the halved cherry tomatoes in an aluminum foil pan and place the pan inside the grill along with the chicken. Let the tomatoes smoke for the remaining 25 minutes.
- After the chicken has reached the proper temperature, remove it from the grill and divide between two plates.
- Add basil, garlic and vinegar to the dish with tomatoes and toss together. Divide smoked tomato salad between plates as well. Serve while hot.
Recipe Notes
- Make sure to keep an eye on the grill or smoker temperature and do not let it go over 225. You want the chicken to cook slowly to absorb all the smoky flavor from the wood. - If needed, refresh the wood packet, adding more wood if you feel like there is not enough smoke. - Do not soak the wood prior to cooking as this will slow the smoking process. Soaking the wood is ideal for foods that will smoke longer (whole chicken for example) that need the wood to last several hours.
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