She Who Must Be Obeyed loves me and treats me well. Part of her care is to try and get me to eat better. She buys a lot of boneless skinless chicken breasts.
While they are healthier, bone and skin equals taste. I find the boneless skinless breasts tend to be dry and have less flavour. So, I am constantly looking for ways to make them more tasty.
One day, we were working in the garden and I was informed that I was cooking some breasts. I didn’t have much time for fancy preparation but wanted something different.
I decided to mix some of my favourite flavours to make the meal. I made a rub with curry powder (south Asian), Hoisin (Chinese), HP Sauce (English) and barbecue sauce (North American). Being lazy was turning into an international meal. I decided to call it World Smoked Chicken.
I started by mixing a rub:
- 2 ml (1/2 tsp) salt
- 2 ml (1/2 tsp) pepper
- 2 ml (1/2 tsp) paprika
- 5 ml (1 tsp) curry powder
I made up a sauce with:
- 25 ml (2 tbsp) barbecue sauce
- 25 ml (2 tbsp) hoisin sauce
- 25 ml (2 tbsp) HP sauce
If you can’t get HP sauce where you are, just substitute your favourite steak sauce.
I rubbed the spice mixture onto two boneless skinless breasts and let them sit while I preheated my smoker to 250 F. You could also cook this in a 250 F oven or over indirect heat in a barbecue. However, I find smoking tends to keep the chicken moist.
I smoked the chicken to an internal temperature of 170 F which took about 50 minutes. I spread the sauce on the chicken and continued cooking for 15 minutes to set the sauce.
I let the chicken rest for 5 minutes and served.
The Verdict
OK, this was a pretty basic smoke. Rubbed chicken breasts with sauce. However, the curry powder add a pleasant earthy taste, the hoisin added a different sweetness, the barbecue sauce added a touch of heat and the HP added a fruity tartness. Delicious!
Tasty can be easy!
The Old Fat Guy
Ingredients
- 2 boneless skinless chicken breast halves
- 2 ml (1/2 tsp) salt
- 2 ml (1/2 tsp) pepper
- 2 ml (1/2 tsp) paprika
- 5 ml (1 tsp) curry powder
- 25 ml (2 tbsp) barbecue sauce
- 25 ml (2 tbsp) hoisin sauce
- 25 ml (2 tbsp) HP sauce (or steak sauce)
Instructions
- Mix the salt, pepper, paprika, and curry powder.
- Mix the barbecue sauce, hoisin sauce and HP together.
- Rub the spice mixture into the chicken breasts and let rest while preheating a smoker to 250 F. These could also be done in an oven or over indirect heat in a barbecue.
- Cook until the internal temperature of the chicken is 170 F.
- Brush the chicken with the sauce mixture and cook for 15 minutes to set the sauce..
- Let the chicken rest for 5 minutes before serving.
