Hi folks,
I had a great success the other day with bone in, skin on chicken breasts. It was a last minute thing.
I made a marinade using El Yucateco Anchiote Red paste, using a combination of Olive Oil and vinegar.
I rubbed it all over the chicken breasts and left them for about an hour - maybe less.
I cranked up the smoker and smoked them for 1 hour in hickory.
I then transfered them to the grill to finish cooking them.
Once they were 90 - 95% done, I smothered them in Diana's Gourmet Maple until they were done.
They were delicious.
It was really easy so if you're looking for a fun little smoker meal this one really worked out.
Carter
Looks good, oops I mean sounds good. :D
We love yard bird breastasus at our house. I like to wrap them with bacon.
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Hard to argue with anything that comes from our good friend, Mr. Pig.
I used some of that El Yucateco Anchiote once when curing a pork loin for Canadian Bacon. Quite tasty. And very pretty!