Total Steps
9
Ingredients
18
Tools Needed
9
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoon chopped fresh oregano leaves
- 1 teaspoon sugar(optional)
- your favorite chile sauce(optional)
- 2 tablespoon Louisiana hot sauce
- 2 tablespoon oyster sauce
- cup whipping cream
- cup dry vermouth
- 3 ripe tomatoes
- 3 garlic cloves minced
- 1 tablespoon unsalted butter room temperature
- 1 tablespoon brown sugar (packed)
- 1 tablespoon freshly-ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoon chile powder
- Cooking oil
- 1 bunch fresh chives
- 8 boneless chicken breasts
Instructions
Step 1
Rinse the chicken, pat dry, cover, and refrigerate. Chop the chives and set aside. Set aside the cooking oil if grilling.
Step 2
Combine all the dry rub ingredients. Rub the chicken with the dry rub on both sides, cover, and refrigerate.
Step 3
Cut each tomato into 3 equal slices. Place them 4 inches below the heat source of a preheated broiler and broil until brown on both sides, or grill the tomatoes. Chop the tomatoes.
Step 4
In a small bowl, combine the chopped tomatoes with the remaining sauce ingredients and refrigerate. All advance preparation may be completed up to 8 hours before beginning the final steps.
Step 5
Just before cooking, remove the chicken from the refrigerator.
Step 6
To grill: If using a gas or electric grill, preheat to medium (350 degrees F). If using charcoal or wood, prepare a fire. When the grill is preheated or the coals/wood are ash-covered, brush the cooking rack with oil. Lay the chicken, skin-side down, in the center of the rack. Regulate the heat to maintain a medium temperature. Grill the chicken for about 3 to 4 minutes on each side. The chicken is done when it just loses its pink interior color (cut into a piece to check).
Step 7
To smoke: Bring chicken to room temperature (about 30 minutes). Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Transfer the chickens to the smoker and cook for about 30 minutes. The chicken is done when the meat feels firm and just loses its pink interior color.
Step 8
To serve: When the chicken is nearly done, place a small saute pan over medium-high heat. Add the butter and garlic. When the garlic begins to sizzle, add the remaining sauce ingredients (from step 4). Bring to a rapid boil and cook until it thickens enough to lightly coat a spoon, about 3 minutes.
Step 9
Transfer the chicken to a heated serving platter or heated dinner plates. Spoon the sauce over the chicken, sprinkle with the chives, and serve at once.