I had to put together something quick for a large, last minute gathering. I received lots of great ideas and advice on putting it together from you guys here. Thanks again to everyone who responded! A combination of advice from all of you made them turn out great!
Cutting the chicken breasts in half. Cut in half to cut cooking time and prevent prosciutto from drying out during a longer smoke.
Taking the IT. Six chicken pieces per pan to get smoke and cook evenly. I panned them for ease of movement, to keep prosciutto moist, and because there were 3 racks of ribs smoking below that I didn't want the chicken dripping on.
Ready to come out of the smoker! It was very moist and tender. Prosciutto cooked well with them and was easy to cut and eat.
All in one pan to serve, and one of the pieces cut in half with a bit a prosciutto strewn across it.
Here's how I put it together,
INGREDIENTS:
9 skinless, boneless chicken breasts, cut in half lengthwise to make 18 pieces
14 oz. package (about 25 thin slices) prosciutto
Marinade
1 cup extra virgin olive oil
2 tbsp fresh chopped rosemary
8 cloves fresh minced garlic
Juice of 2 fresh lemons
1 tsp fresh ground black pepper
2 tsp fresh ground Himalayan Pink Salt
DIRECTIONS:
Put all Marinade ingredients together in gallon sized Ziploc bag. Hold bag top closed and mush the outside of bag with your hand to mix together.
Rinse chicken breasts with water and dry with paper towels (or don't rinse, depending on your preference). Trim any extra fat. Cut in half lengthwise.
Put chicken in Ziploc bag with marinade. Try to squeeze out air and seal bag. Squish bag around to coat chicken with marinade. Marinate for 1 hour. (*I put marinade and chicken together about 5 hours earlier, but added the lemon juice to the marinade and chicken an hour before smoking because I did not want the chicken to break down too much from the lemon and end up with a mealy, grainy texture.)
After marinating, wrap each chicken piece with 1 to 2 slices of prosciutto, all the way around, covering the whole piece of chicken with one layer.
Lay in pan(s) without crowding. Pour excess marinade from bag over chicken.
Smoke at 225℉ for 45 minutes to an hour to an Internal Temperature of 165℉. (With so much going on, mine were smoked to an IT of around 167℉ in the fatest breasts for about an hour and 10 minutes before I got to them! People still loved them.)
I smoked with Peach, which gave the chicken a light smoked flavor because I wasn't sure how guests would respond to stronger flavors. In the future, I'd like to try the same recipe with a mix of Apple and Hickory for a more intense smoke flavor.
Thanks for looking! And, thanks again for all the help putting it together! Everyone complimented the chicken, saying it was delicious and juicy.
All in one pan to serve, and one of the pieces cut in half with a bit a prosciutto strewn across it.
Here's how I put it together,
INGREDIENTS:
9 skinless, boneless chicken breasts, cut in half lengthwise to make 18 pieces
14 oz. package (about 25 thin slices) prosciutto
Marinade
1 cup extra virgin olive oil
2 tbsp fresh chopped rosemary
8 cloves fresh minced garlic
Juice of 2 fresh lemons
1 tsp fresh ground black pepper
2 tsp fresh ground Himalayan Pink Salt
DIRECTIONS:
Put all Marinade ingredients together in gallon sized Ziploc bag. Hold bag top closed and mush the outside of bag with your hand to mix together.
Rinse chicken breasts with water and dry with paper towels (or don't rinse, depending on your preference). Trim any extra fat. Cut in half lengthwise.
Put chicken in Ziploc bag with marinade. Try to squeeze out air and seal bag. Squish bag around to coat chicken with marinade. Marinate for 1 hour. (*I put marinade and chicken together about 5 hours earlier, but added the lemon juice to the marinade and chicken an hour before smoking because I did not want the chicken to break down too much from the lemon and end up with a mealy, grainy texture.)
After marinating, wrap each chicken piece with 1 to 2 slices of prosciutto, all the way around, covering the whole piece of chicken with one layer.
Lay in pan(s) without crowding. Pour excess marinade from bag over chicken.
Smoke at 225℉ for 45 minutes to an hour to an Internal Temperature of 165℉. (With so much going on, mine were smoked to an IT of around 167℉ in the fatest breasts for about an hour and 10 minutes before I got to them! People still loved them.)
I smoked with Peach, which gave the chicken a light smoked flavor because I wasn't sure how guests would respond to stronger flavors. In the future, I'd like to try the same recipe with a mix of Apple and Hickory for a more intense smoke flavor.
Thanks for looking! And, thanks again for all the help putting it together! Everyone complimented the chicken, saying it was delicious and juicy.
