Pan-Smoked Chicken

Ingredients

10 Chicken Breasts

1/2 teaspoon Salt

1/4 teaspoon Ground Black Pepper

Marinade

8 ounces fl apple cider

2 ounces fl apple cider vinegar

1/2 ounce minced shallots

2 teaspoons minced Garlic

Preparation

Rinse the chicken, pat dry, season with salt and pepper, and place in a shallow hotel pan.

Combine the ingredients for the marinate and pour over the chicken, covered, in the refrigerator for 3 hour or up to overnight.

Place the chicken on a rack in a pan over lightly dampened hardwood chips. cover tightly and heat in a 450F oven until the smell of smoke is apparent 6 to 8 minutes. smoke for 3 minutes from that point. Transfer the chicken to a baking pan and finish baking (without smoke) in a 350F Oven until cooked through 165F, 10 to 12 minutes more.

Serve immediately or cool and refrigerate until needed