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Cinnamon-Cured Smoked Chicken Breasts with Cherry Barbecue Sauce

Cinnamon-Cured Smoked Chicken Breasts with Cherry Barbecue Sauce

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  • 1/4 cup (packed) dark brown sugar
  • 4 skinless boneless chicken breast halves (1 1/2 pounds total)
  • 1 small onion, thinly sliced
  • 2 cinnamon sticks, broken in half
  • 2 cups wood chips (preferably cherry or apple), soaked 1 hour in water to cover, drained
  • Cherry Barbecue Sauce (click for recipe)

Recipe Preparation

  • Whisk 4 cups water, coarse salt, and sugar in large bowl until sugar dissolves. Add chicken breasts, sliced onion, lemon slices, and broken cinnamon sticks. Cover bowl with plastic wrap and refrigerate 1 hour.

  • Prepare barbecue (medium-high heat). Place wood chips in 8x6-inch foil packet left open at top; set packet atop coals 5 minutes before grilling chicken. Remove chicken from marinade; discard marinade. Grill chicken until just cooked through, about 8 minutes per side. Transfer chicken to platter. Serve, passing Cherry Barbecue Sauce separately.

Recipe by Steven RaichlenReviews Section

Watch the video: Project Smoke - Cherry Smoked Duck Made on a Memphis Wood Fire Grill


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