Smoked Chicken Breasts with Avgolemono Sauce Recipe
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Smoked Chicken Breasts with Avgolemono Sauce
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Current recipe picture |
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1 1/2 pounds of bone in chicken breasts, ribs removed washed and dried. I used Penzey's Greek seasoning on the chicken.
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I used 3 ounces of Pecan wood which has a mild smoke flavor and won't overpower the sauce. If you don't have a smoker the oven or grill will work fine.
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Preheat smoker to 250^.
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Smoke for 45 minutes. Finish on grill with the baste with skin on or off. Keep heat to medium to avoid flair ups and baste frequently until browned and done.
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Avgolemono suace ingredients. The blue Hibiscus is for photo appeal only. Our plants are in bloom now. If dried the flowers can be used as tea.
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Combine rice and chicken stock in small sauce pan.
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Cover and simmer on low heat for about 25 minutes until the rice is breaking down.
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Cool slightly then process in a blender or immersion blender.
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Add egg yolks one at a time, lemon juice and process until fully incorporated.
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Transfer to a sauce pan. Add salt/white pepper and simmer for 2-3 minutes until hot. Check for acid, spice and thickness. Adjust as necessary.
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I served with Spanakopita, Tzatziki, grilled asparagus and butter lettuce. Chives and Feta cheese can be used as a garnish.
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