We finally had a beautiful spring day. It has been very cold and extremely wet this spring in Chicago. What that means is that the smoker has not gotten much use. Even though I did not have much free time this weekend, I managed to pull a few things together. I have learned to multi-task pretty well.
With the beautiful sunny and 70 degree weather today, I pulled out the smoker (figuratively). I simply smoked some chicken. Smoking really is versatile. I used this chicken 2 ways. First, simply smoked, as you see here, for my wife and I to put in salads. Second, what you will see in a later post, marinated in homemade BBQ sauce so we can have pulled chicken sandwiches.
- 5 boneless, skinless chicken breasts
- 6 boneless, skinless chicken thighs
- 4 tbsp Creole seasoning
- 2 tbsp each smoked paprika and Emeril’s Essence
Get your smoker good and hot, then reduce the temperature to 225 degrees. Soak your hickory chips for 20 minutes and drain before putting in the smoker.
Put all the pieces of chicken in a bowl and cover with the spices. Mix well, cover with plastic wrap and put in the fridge for hour or longer if you have time.
Place the breasts on the 1st level and the thighs on the 2nd level. Cook the thighs for 75 – 90 minutes and the breasts for 15 minutes longer. Enjoy!