The Perfect Grilled Chicken

Ingredients

• 4 pieces Chicken Breast (large, skinless, boneless; each will be used for a different style)
• 2 tablespoons Balsamic Vinegar (for the sweet‑balsamic marinade)
• 1 tablespoon Honey (adds sweetness and helps caramelize)
• 2 tablespoons Adobo Sauce (Mexican‑style sauce for the spicy marinade)
• 1 teaspoon Chili Powder (adds heat to the Mexican marinade)
• ½ teaspoon Oregano (dry oregano for the Mexican marinade)
• 2 tablespoons Italian Dressing (store‑bought, for the Italian‑style marinade)
• 1 tablespoon Red Wine Vinegar (adds acidity to the Italian marinade)
• ½ teaspoon Red Pepper Flakes (for a gentle heat in the Italian marinade)
• 1 teaspoon Brown Sugar (balances acidity in the Italian marinade)
• 2 tablespoons Kerrygold Butter (cut into pats for the foil‑wrapped Mexican chicken)
• to taste Salt
• to taste Black Pepper

Instructions

1. Trim and Flatten Chicken

   Remove any excess fat or tendons from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a rolling pin until the thickness is uniform (about ½ inch).

   Time: PT10M

2. Prepare Balsamic‑Honey Marinade

   In a mixing bowl combine 2 tbsp balsamic vinegar, 1 tbsp honey, a pinch of salt and pepper. Mix well.

   Time: PT5M

3. Marinate First Breast (Balsamic)

   Place one flattened breast in a zip‑top bag, pour the balsamic‑honey mixture over it, seal, and massage to coat. Refrigerate for at least 4 hours (overnight is best).

   Time: PT4H

4. Prepare Mexican Spicy Marinade

   Combine 2 tbsp adobo sauce, 1 tbsp honey, 1 tsp chili powder, ½ tsp oregano, salt and pepper in a bowl. Mix thoroughly.

   Time: PT5M

5. Marinate Second Breast (Mexican)

   Put the second breast in a zip‑top bag, add the Mexican marinade, seal, and massage. Refrigerate for at least 4 hours.

   Time: PT4H

6. Prepare Italian Marinade

   Mix 2 tbsp Italian dressing, 1 tbsp red wine vinegar, ½ tsp red pepper flakes, 1 tsp brown sugar, salt and pepper in a bowl.

   Time: PT5M

7. Marinate Third Breast (Italian)

   Place the third breast in a zip‑top bag, pour the Italian mixture over it, seal, and refrigerate for at least 4 hours.

   Time: PT4H

8. Preheat Grill / Pit Barrel

   Set up the pit barrel with oak and alder wood chips. Light the fire and let the temperature stabilize at about 205°F (low indirect heat). Keep a hotter zone (≈350°F) on one side for direct grilling.

   Time: PT15M

   Temperature: 205°F

9. Smoke Balsamic Chicken

   Place the balsamic‑marinated breast on the indirect side of the grill. Close the lid and smoke until internal temperature reaches 165°F, about 25 minutes.

   Time: PT25M

   Temperature: 205°F

10. Foil‑Wrap Mexican Chicken with Butter

    Lay a sheet of aluminum foil, place the marinated breast on it, top with two pats (≈2 tbsp) Kerrygold butter, wrap tightly. Place on the hot direct‑heat side (≈350°F) for 6 minutes, flip, and cook another 6 minutes until internal 165°F.

    Time: PT12M

    Temperature: 350°F

11. Grill Italian Chicken Directly

    Remove the Italian‑marinated breast from the bag, place directly over the hot zone. Grill 6 minutes per side, total 12 minutes, until internal 165°F.

    Time: PT12M

    Temperature: 350°F

12. Rest and Slice

    Transfer all three chickens to a cutting board, tent with foil, and let rest 5 minutes. Then slice against the grain and serve.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

30 g

Carbohydrates

10 g

Fat

8 g

Fiber

1 g