Cinnamon-Cured Smoked Chicken Breasts

Makes 6 appetizer sized servings.
requires packet of wood chips

4 cups water
1/4 cup coarse salt
1/4 cup (packed) dark brown sugar
3 skinless boneless chicken breast halves (cut each breast half in half, to make 6) 1 small onion, thinly sliced
2 thin lemon slices

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

YIELD: 6 servings

COURSE: Appetizers Tapas Meze

CUISINE: American


  1. 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.
  2. 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.
  3. Transfer chicken to platter. Serve, passing Cherry Barbecue Sauce separately.