Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 2/3 cup diced Chorizo
- 2 tbsp favourite spice rub
- 8 slices bacon (optional)
Steps to Make It
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Set smoker to 250F and start up the smoke using wood of choice (Hickory, Maple, Cherry all work well)
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Using a sharp knife, gently slice a pocket into each chicken breast. Try and slice as deep into the chicken as you can without coming through the other side.
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Stuff the chicken with some of the diced chorizo (you can also add grated cheese) making sure the same amount goes into each chicken.
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Rub the spice mixture all over the chicken breasts.
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If desired, wrap 2 slices of bacon around each chicken breast.
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If you are not wrapping the chicken with bacon, tie up the chicken breast with string.
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Place chicken breasts in the smoker.
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Remove the chicken from the smoker when it reaches 160-165F, about 3 hours. Personally, I pull the chicken at 160F because it seems to climb a few more degrees even after it has been taken out of the smoker.
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Serve.