Stove Top Smoker Mesquite Chicken Recipe

Name: Stove Top Smoker Mesquite Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons, juice of; 2 tablespoons honey; 1 tablespoon champagne vinegar or 1 tablespoon white vinegar; 1 tablespoon olive oil; 1 tablespoon fresh thyme leave, stripped from the stems; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon fresh ground black pepper; 1 tablespoon kosher salt; 3 lbs about 3 large half breasts chicken breast halves, skin on (see Notes); 1 teaspoon kosher salt; 1 teaspoon sweet Hungarian paprika (about); 1 1/2 tablespoons smoking mesquite wood chips (see Notes)

Servings: persons

2 lemons, juice of
2 tablespoons honey
1 tablespoon champagne vinegar or 1 tablespoon white vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme leave, stripped from the stems
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fresh ground black pepper
1 tablespoon kosher salt
3 lbs about 3 large half breasts chicken breast halves, skin on (see Notes)
1 teaspoon kosher salt
1 teaspoon sweet Hungarian paprika (about)
1 1/2 tablespoons smoking mesquite wood chips (see Notes)

1
PREPARATION:
2
To make marinade, whisk together lemon juice, honey, vinegar, olive oil, thyme leaves, garlic powder, onion powder, pepper, and 1 tablespoon kosher salt until combined.
3
Place chicken breasts in a large freezer zip-top bag. Pour in marinade, squeeze out all the air, and seal. Toss to coat chicken thoroughly with marinade and refrigerate at least 8 hours or overnight.
4
Sprinkle mesquite chips over the bottom of the smoker. Place drip pan over chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Spray wire grill rack with vegetable oil and place in drip pan.
5
Remove chicken from marinade and place skin-side up on grill rack in smoker. Sprinkle with additional kosher salt and paprika.
6
Place smoker over stove-top burners as evenly as possible and offset lid so it is not tightly closed. Turn burner heat to high. When wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed and turn heat to medium-low. Cook about 45 minutes to 1 hour, depending on the thickness of the chicken breasts, until center tests 180u00b0F with an instant-read thermometer.
7
If you are serving the chicken with the skin on, you may wish to place the chicken under the broiler for browning. Invert the lid of the smoker and place the cooked chicken on the raised grate in the bottom of the lid. Place the chicken 6 inches from the broiler and brown 2 to 5 minutes. Let rest up to 10 minutes before serving.
8
Serve hot or refrigerate for use in chicken salad.
9
Yield: 6 servings (about 1/2 chicken breast per person).
10
Notes: This recipe is designed to be used with an indoor smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.
11
When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.
12
If you are following a low-fat diet, simply remove the skin from the chicken after cooking, but do leave them on during the smoking process to help retain moisture.

641

kcal

Calories

Fat

Carbs

106

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 13 ingredients. The key ingredients include: 2 lemons, juice of, 2 tablespoons honey, 1 tablespoon champagne vinegar or 1 tablespoon white vinegar, 1 tablespoon olive oil, and more.

Yes, Stove Top Smoker Mesquite 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!

Stove Top Smoker Mesquite Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions