P2 hCG Diet Protein Veggie Recipe | Maple Smoked Chipotle Chicken | SP
P2 hCG Diet Protein Veggie Recipe | Maple Smoked Chipotle Chicken | SP
Smoked Chicken:
  • 7oz chicken breast
  • 1tsp chipotle powder
  • 1/2tsp salt
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/4tsp ground black pepper
  • 1tsp maple extract
  • 1/4cup water
  • 2cups maplewood wood chips
Smoked Radishes:
  • 3cups radisheshalved
  • 1/2tsp maple extract
  • 1/4tsp salt
  • 1/2tsp fresh thymechopped
  1. 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.
  2. In a small bowl mix together the chipotle powder, salt, garlic powder, onion powder, and pepper.
  3. Rub spice mix all over chicken breast.
  4. Combine water and maple extract for the chicken.
  5. Place chicken in the smoker or on the grill, cover or close the grill to keep the smoke in.
  6. Cook the chicken for about 1 1/2 hours or until internal temp is 165. Brush the chicken with maple water every 30 minutes.
  7. After the chicken is in the smoker, toss the radishes with 1/2 tsp maple extract and salt. Place on a piece of foil. Wrap the foil up around the radishes, leaving it slightly open at the top to allow the smoke in. Place inside the smoker for one hour (it can go in at the same time as the chicken breast).
  8. Remove the chicken and radishes and toss the radishes with chopped thyme.
  9. Serve both chicken and radishes while hot.
Recipe Notes

– If you feel like the wood is not smoking much toward the end, add another packet of foil wrapped wood to refresh the wood and smoke.

– Make sure to keep an eye on the grill or the 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.

– 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.