Quick Chick

Name: Quick Chick
Cuisine: American
Ingredients: 1 tablespoon paprika; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon sugar; ½ teaspoon freshly ground black pepper; ½ teaspoon onion powder; Pinch of cayenne; 6 boneless, skinless chicken breasts, pounded lightly; 6 boneless, skinless chicken breasts, pounded lightly; 1 cup freshly squeezed orange juice; 3 tablespoons unsalted butter; 1 tablespoon Worcestershire sauce; Smoked Onion Sauce, South Florida Citrus Sauce, or Bour-B-Q Sauce (optional); Smoked Onion Sauce, South Florida Citrus Sauce, or Bour-B-Q Sauce (optional); Smoked Onion Sauce, South Florida Citrus Sauce, or Bour-B-Q Sauce (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Here’s a great way to serve barbecued chicken on a weeknight when time is short. You don’t want to fire up a log pit to cook Quick Chick, but it’s great for stovetop smokers, electric-powered smokers, and other smokers that start up in a snap.

Ingredients

Split-Second Dry Rub

1 tablespoon paprika
1 teaspoon kosher salt or coarse sea salt

Americas
United States
Main course
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Combine the rub ingredients in a small bowl. Rub the breasts with the mixture and let them sit at room temperature for about 20 minutes.
Combine the mop ingredients in a small saucepan, placing the pan over low heat to melt the butter. Keep the mop warm over low heat.