Pecan Smoked Chicken Breast
Submitted by fodlver
Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThis plate is three components working in concert. Pecan-smoked chicken breast, a fruity tequila salsa, and a baked spoon bread layered with Monterey Jack and green chilies. It reads like a Southwest restaurant special, and the flavors earn the effort.
The chicken gets a garlic-oil overnight marinade, then a cold smoke over pecan wood before finishing over coals. Pecan smoke is softer and sweeter than hickory, which lets the garlic come through instead of getting buried.
The spoon bread is the sleeper hit. Cornmeal simmered in milk and chicken stock, enriched with egg yolks and folded with stiff whites, it bakes up somewhere between a souffle and cornbread. The maple syrup and green chilies add contrast that plays against the balsamic reduction drizzled on the finished plate.
Pro Tips
- Fold the egg whites into the spoon bread batter gently. Overmixing deflates the rise and leaves a dense, heavy bake.
- Reduce the balsamic slowly. Rushing it burns the sugars and turns the glaze bitter.
- Make the salsa the day before serving. The peaches, strawberries, and tequila meld into something much rounder after an overnight chill.
- Pat the chicken completely dry before smoking. Wet skin turns rubbery and won’t take on smoke flavor.
Variations
- Swap pecan chips for apple wood for a lighter, even fruitier smoke.
- Use mango and peach in the salsa if strawberries are out of season.
- Stir a handful of sharp cheddar into the spoon bread for a more assertive cheese profile.
Ingredients
Directions
Rinse the chicken and pat dry.
Combine the vegetable oil, garlic and salt in a shallow bowl; mix well.
Add the chicken. Marinate, covered, in the refrigerator overnight.
Cold smoke the chicken.
Grill the chicken over medium-hot coals until cooked through, turning occasionally.
For The Salsa: Mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime juice and orange juice in a medium bowl.
Chill, covered, in the refrigerator.
Simmer the vinegar in a non-reactive saucepan until reduced by two-thirds.
Remove from heat.
Stir in the lime juice.
Let stand until cool. Pour into a squeeze bottle.
For The Spoon Bread: Combine the garlic, onion, milk and chicken stock in a medium saucepan.
Bring to a boil.
Stir in the cornmeal.
Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently.
Remove from heat. Add the cheese, chiles, syrup, salt and egg yolks, mixing well.
Beat the egg whites in a mixer bowl until stiff peaks form.
Fold into the batter.
Pour into a 9×12-inch greased baking pan.
Bake at 350℉ (180℃) for 1 hour and 20 minutes.
To Assemble: Place a chicken breast and a serving of spoon bread on each individual serving plate.
Spoon the salsa on top of the chicken.
Garnish by squeezing designs of balsamic lime reduction over the entire plate.
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