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Smoked Chicken with Marionberry Basil BBQ Sauce
Servings: 4
Prep Time: 5 MINS
Cook Time: 25 MINS
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Ingredients
| 1 pkg. | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 2 tsp. | chili powder |
| 2 tsp. | kosher salt |
| 1 tsp. | black perrer |
| 1 cup | apple cider vinegar |
| 1 cup | ketchup |
| 1/4 cup | adobo sauce |
| 1/4 cup | honey |
| 1 tbsp. | black peppercorns |
| 2 cups | marionberries, plus more for serving |
| 1 tbsp. | fresh basil leaves, sliced thin, plus more for serving |
Directions
| Step 1 |
| Pat chicken dry and season all over with chili powder, salt and pepper. Add 1 1/2 tablespoons maple or apple wood chips to stovetop smoker set over medium heat. Layer drip tray (or aluminum foil) and wire rack coated in nonstick cooking spray over wood chips. Arrange chicken 1” apart on wire rack. Cover and smoke 18-22 minutes, until internal temperature reaches 165°F. Remove from smoker. |
| Step 2 |
| While chicken smokes, combine apple cider vinegar, ketchup, adobo sauce, honey and peppercorns in medium saucepan over medium heat, stirring occasionally. Once simmering, stir in marionberries and basil and cook, stirring occasionally, until berries start to break down and sauce starts to thicken, about 15 minutes. |
| Step 3 |
| Remove sauce from heat and carefully transfer to blender. Blend until smooth. Strain sauce through fine mesh sieve to remove marionberry seeds. |
| Step 4 |
| Slice smoked chicken and drizzle with marionberry basil bbq sauce. Garnish with basil and fresh marionberries. |
