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Bacon wrapped chicken breasts w/ QView

post #1 of 19
Thread Starter 
I decided to try some smoked chicken breasts today. Also thought it would be kewl to try smoked macaroni and cheese.

I made a marinade for the chicken breasts as follows.

1/3 c. soy Sauce
2 T. oil
1 T. molasses
3 T. ketchup
1/4 c. brown sugar
1 t. ginger powder
1 t. garlic powder
1 t. mustard powder

I took a fork and poked the breasts to allow for penetration of the marinade, then tossed the breasts and marinade into a plastic bag and tossed it in the fridge for 7 hours.

I then rolled the marinated breast (after draining well and patting dry) into bacon slices and then wrapped them nice and tight in plastic wrap. Placed them back into the fridge to set, at which time I fired up the smoker.

For this smoke I used 50/50 Apple and Maple.

When the smoker got to 225F. I tossed the breasts into it and smoked them for about 1 hour.

In the mean time, I made the macaroni and cheese and got it ready for the smoker.

When an hours time had past, I cranked the smoker up to 325ish and placed the mac/cheese in on the top shelf. I smoked it for about another 30-40 minutes. At this time the bacon on the chicken had crisped, and the mac/cheese had a nice smoked top layer.

The chicken was amazing! So tender and juicy!!! The bacon kept the breast meat protected and moist, and the marinade was a great enhancement. They were delicious. The wife says they are her favorite item coming off the smoker to date.

Unfortunately, the same can not be said about smoked macaroni and cheese. It was not something I would make again... That said, I'm thinking of trying smoked scalloped potatoes next time... I'll bet they would be good!

post #2 of 19
post #3 of 19
Looks great.
post #4 of 19
Scalloped potatoes are great.
post #5 of 19
Looks great PDT_Armataz_01_34.gif and the scalloped taters are good smoked
post #6 of 19
Nice...real nice!! And the tattoos were for..........
post #7 of 19
Thread Starter 
Unfortunately the Flames went up in smoke this eve also.... :(
post #8 of 19
Real nice marinade for the breasts. I'll have to try that. Good looking meal too, wondering why you didn't like the mac & cheese? Looked awesome from here with a bit of fresh grated cheese sprinkled on top on the plate. The potatoes sound real good too, keep us posted.
post #9 of 19
Man those all look great!!! Good Job!!!
post #10 of 19
Real nice job on the bird breasts.....they look delicious!!
post #11 of 19
Looks good to me. Maybe try stuffing the chicken breast next time too. Yummy.
post #12 of 19
looked good, what was up with the mac and cheese why you didnt like it??? if you gonna try scalloped taters just use box mix and put under a pork butt and catch some drippings...... when almost done throw a bunch a cheese on top. they are awesome. nice lookin chicken!!!
post #13 of 19
Nice looking meal. I've thought about doing boneless, skinless chicken breasts on the smoker but never did because I figured they'd come out dry. But your bacon wrap looks like it saved the day.

Were these boneless and skinless like it I think they were? What was your internal temp? Just curious before I give these a shot.
post #14 of 19
Thread Starter 
Thanks ! Yes, the breasts were bnls/sknls. I didn't take an internal temp... just went by feel. They has firmed up nice when I pulled them from the smoker. If I had to guess, I would say in around the 165F. mark, as they were not dry at all and the juices flowed when slicing them. The bacon really helped in this process and added excellent flavor. You can see on one of the pics were I missed the end of one breast when wrapping with bacon. That resulted on the end of that piece being a tad dry.

Next time I make these they will be smoked over either dauphinoise potatoes or scalloped potatoes. The dripping bacon fat and juices from the chicken should make the spuds something extrodinarilyspecial or at least a tastee experiment.

Thanks to everyone for their comments!
post #15 of 19
Thanks for the info.

For safety reasons don't put the uncooked chicken over anything you're going to eat.
post #16 of 19
Good looking chicken LoweyJ
post #17 of 19
Loweyj, that looks good. PDT_Armataz_01_34.gif
Gonna do that this week.

Silver Smoker w/mods
post #18 of 19
good catch Dude Abides!!! when doing a mixed smoke involving poultry always smoke the poultry below the other food products... you dont want to pass bacteria from the poultry to your other food products.
post #19 of 19
After I read this post I went out and put some chicken breast with the bacon on the smoker and everyone went crazy over it. I made it real simple and just salt and pepper on the chicken and then wrapped me bacon around them and stuck them in the fridge for a ew hours and then threw them on the chargriller....really good. Try not to over lap the bacon too much and it will crisp up real nice...Thanks for the idea
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