Jim Cattey of Smoke N' Fire demonstrates how to grill up some amazing chicken scallopine.
See more at www.smokenfire.com.
Chicken Scaloppine
6-8 Boneless Skinless Chicken Breasts, air chilled
3 Tbsp. Grapeseed Oil
1 Bottle Krizman's BBQ Rub
1 ea. Pound-It, Amaz-N-Smoker Tube, Plancha & Cherry Pellets
On a rack, air dry the chicken breasts for at least 2 hours, up to overnight. Trim off any excess fat & tendon. Take the breast pieces and using the Flat Meat Pounder & Pound It, (sca•lop•pi•ne: thin slices of meat sautéed or in KC - Grilled!) flatten the thick end down to the same thickness as the thinner end. Place the Grapeseed Oil & Krizman's BBQ Rub, into a zip lock bag and add the chicken breasts in the bag. Agitate & marinate for about an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the baggie, and shake each piece to remove any excess. Make sure the Chicken is evenly coated with the Grapeseed Oil and a light to medium coat of the Krizman's BBQ Rub on all sides, add more Rub if necessary.
Prepare your grill and any other dishes at this time.
Light the Smoker Tube as directed and set it on the cook grate indirect with no fire under it. Set the Grill to 175° oven temp. Smoke the chicken for 15 minutes at 175°. Remove the chicken and set aside in a 145° holding area. Preheat the griddle to high heat (2-3 second hand hold), set the chicken on the bone side of the chicken down onto the Plancha/griddle to lock sear and set heat into the bones, thereby trapping the moisture inside each breast. Next sear the skin side on high direct heat for 2 to 4 minutes, and edges until all sides are well browned. After the chicken is caramelized, set the meat into a medium low heat zone (4-6 second hand hold) for 6 to 8 minutes until meat has an internal temperature of at least 160°... Pull the chicken, rest the pieces ~5 min's., then slice or serve whole.
Serve Immediately.
