Smoke gets in your eyes..and your chicken

  
We tried smoking with wood chips for the first time over the weekend!

   
   
I got the chips at the grocery store and soaked a couple of handfuls for about an hour. Then you pour off the water and put the pan on high heat on the grill.

Get it good and hot so the chips start to char and smoke. You want two zones on the grill, wood zone and meat zone. As soon as the chips are making “significant” smoke, you can put the chicken on the grill on the meat side. Temperature on this side should be low so the grill with lid down is hot, but not the grill itself. Leave chicken on grill till cooked through, 165 degrees. Move the chicken or meat from hot to cool part of grill to keep cooking.

  
Meanwhile back at the chopping block, I took some garden tomatoes from our little truck farm and chopped them up with a small onion and a small apple and plopped them in the saucepan on medium heat. I added a splash of apple cider vinegar, golden raisins, orange peel, cardamom, salt, pepper, red pepper flakes and ground ginger. Finally a tablespoon of brown sugar..

  
Just let it reduce down and get all soft and reduce the broth. Before you know it…tomato chutney. A little zingy, but perfect on the smokey grilled chicken breast.

   
 


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