Port Marinated Smoked Chicken Recipe

Name: Port Marinated Smoked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, bone in; salt and pepper; 1 tablespoon olive oil; cherry wood chips, 3 handfuls; Marinade; 1/4 cup olive oil; 1/3 cup ruby port; 1/4 cup red wine vinegar; 1/4 cup fresh lemon juice; 1/4 cup whole grain mustard; 2 tablespoons shallots, minced; 3 tablespoons rosemary, finely chopped; 1 tablespoon black peppercorns, coarsely cracked; 1 tablespoon garlic salt

Servings: persons

4 chicken breasts, bone in
salt and pepper
1 tablespoon olive oil
cherry wood chips, 3 handfuls
Marinade
1/4 cup olive oil
1/3 cup ruby port
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup whole grain mustard
2 tablespoons shallots, minced
3 tablespoons rosemary, finely chopped
1 tablespoon black peppercorns, coarsely cracked
1 tablespoon garlic salt

1
Rinse chicken breasts with cold water, pat dry and place in a large ziplock bag.
2
In a large nonreactive bowl, mix together all the marinade ingredients and then pour into the bag with the chicken. Squeeze out the excess air and seal. Place in the fridge to marinate for 1 hour.
3
Place one handful of the wood chips into water to soak for 30 minutes if using a gas grill, otherwise soak all of them to use on a charcoal barbecue.
4
Prepare the barbeque for indirect cooking. Preheat to high heat on one side.
5
If using a gas grill, prepare a smoke pouch. Remove the wood chips from the water and squeeze excess water from them. Place them on a large sheet of aluminum foil towards one end, add the remaining dry wood chips and mix together well. Fold the other end over and crimp along all the edges to seal up as a pouch. Poke several holes with a fork in both sides. Place directly over the burner that is on. Close the lid and wait for smoke.
6
If using a charcoal barbecue, remove the wood chips from the water, squeezing out excess water, and sprinkle them directly onto the hot coals.
7
Remove the chicken from the marinade and scrape off the excess marinade. Rub the chicken with the 1 tablespoon of olive oil and season with salt and pepper.
8
When smoke appears, reduce the heat to 220u00b0F Place the chicken on the cool side of the barbecue. Close the lid and smoke for 1 hour. Chicken should have an internal temperature of 170u00b0F; remove and let rest for 5 minutes.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken breasts, bone in, salt and pepper, 1 tablespoon olive oil, cherry wood chips, 3 handfuls, and more.

Yes, Port Marinated Smoked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Port Marinated Smoked Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions