Smoked Chicken Breasts with Texas Twister®
Nothing enhances the flavor of chicken like smoke does... well, except maybe our new Texas Twister®! While there is often debate on what flavor wood is used to smoke the chicken, everyone can agree that smoked chicken is better than non-smoked chicken. Fortunately, Casa M Spice Co® offers a myriad of options for seasoning your smoked chicken to include Chain Reaction®, Jerked Chain®, Good Shepherd®, Free Range®, Pecking Order®, Whole Hog®, and our NEWEST blend Texas Twister®. Try them all and see which is your favorite. We're partial to all of them for different purposes (adding to cold salads, pasta dishes, tacos/burritos, enchiladas, chimichangas, etc.
Making a mayo rub with our dry rubs might be counterintuitive at first, but it helps keep the chicken moist while it's smoking and helps to lightly brown while it's cooking as well. The internal temperature of the chicken will continue to climb a little once you pull it from the smoker, so pull about 155°F and use an instant read thermometer to confirm it hits 160°F before serving.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Chicken:
- 4 each chicken breasts/thighs, boneless, skinless
- 1 Tablespoon mayonnaise
- 2 Tablespoons Casa M Spice Co® Texas Twister®
FEATURED QUOTE
The mayo-rub mix helps the rub stick, but it also keeps the chicken moist while it's smoking and helps to lightly brown while it's cooking as well.
- Mike HernandezLET’S GET COOKING
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1.
Add the mayonnaise and Texas Twister® to a mixing bowl and mix WELL. It will look like wet sand at the beach at the end once it's fully mixed together and be slightly hard to get onto the chicken well.
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2.
Add the chicken to the bowl with the rub and mix well to coat the chicken thoroughly.
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3.
Cover and refrigerate for up to 24 hours.
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4.
Preheat the smoker to 225°F
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5.
Put the chicken into the smoker and monitor the internal temperature of the chicken. When it reaches 150°F, remove it from the smoker and throw onto a grill on HIGH heat to finish cooking the outside and get the internal temperature up to 150°F.
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6.
Serve and enjoy.