With the temperature getting into the sixties and seventies, I decided to break out one of the smokers, and have some fun. I had some bone-in, skin-on chicken breasts, and I whipped up some homemade honey/mustard Dijon, and then played around.
The result was a moist, flavorful chicken breast and a to-die-for sauce. I served it with some cheesy scalloped potatoes (also in the smoker)… YUM.
Chef’s Note: To brine, or not to brine… that is the question. This dish works great with breasts, thighs and legs. If you’re using dark meat, brining is not really necessary. If you plan on using breast meat, I would recommend a one or two hour brine, just to help keep the white meat moist.
Gather your ingredients.
Use a small bowl to mix the Dijon, honey, and olive oil.
Chef’s Tip: Use a whisk to get the ingredients thoroughly blended.
Add a pinch of salt and pepper, and then mix, and give it a taste. Keep adding the salt and pepper, a bit at a time, until you like what you taste.
Chef’s Note: A good chef will always taste their recipes as they are cooking and that’s why you should never trust a skinny chef… that’s a joke.
But getting back on subject… If you dump the salt in at the end of the cooking process, your dish will taste salty; however, if you salt as you cook, the dish will taste seasoned. And this holds true for most spices.
Place the chicken breasts, skin side up in a casserole dish.
Chef’s Tip: The size of the casserole dish should be such that the chicken fills the dish. If you use a large casserole dish the Dijon/honey mixture will spread out into the empty spaces of the dish and burn… I HATE it when that happens.
Pour the Dijon/honey sauce evenly over the chicken breasts.
Add the rosemary sprigs; placing them between the chicken breasts.
Sprinkle on the kalamata olives, and spread evenly.
Chef’s Tip: If you’re not a fan of chicken skin, I would still recommend that you leave it on the chicken during the cooking process because it will help to keep the chicken breasts moist.
Add the casserole dish to the smoker.
Add your favorite wood chips (I chose apple wood), and let the games begin.
Cook until the internal temperature of the breasts reaches 165f (74c), about 1.5 to 2 hours
Chef’s Note: Many people cook chicken until the juices run clear… that’s nice; however, it’s not accurate. Get an instant read thermometer and make sure.
Remove the casserole pan from the smoker.
Chef’s Note If you see any chicken fat floating about, use a turkey baster to suck up the chicken fat, or an ordinary spoon.
Spoon some of that yummy sauce over the chicken, and serve with your favorite sides. Mine happens to be some nice smoked cheesy scalloped potatoes. Enjoy.