Cooking the chicken over indirect heat ensures that it will retain its juiciness, instead of becoming dry and rubbery. Use the leftovers in sandwiches or on pasta salads or green salads. 3 tablespoons of extra virgin olive oil
Rinse the chicken and pat dry with paper towels. To prepare the marinade, mix together in a bowl the onion, garlic, vinegar, olive oil and good pinches of salt and pepper to taste. Add the chicken breasts and tour to coat them in the marinade. Cover and refrigerate for at least two hours or preferably eight hours or over night.
An hour before serving, prepare the relish. In a bowl, toss together the parsley, onion, garlic, vinegar, and olive oil. Let sit for one hour at room temperature.
If grilling over coals, light the grill using plenty of charcoal. If using firewood, add it now and let the wood and the charcoal burn for about an hour, or until most of the firewood is burned up; you’ll be left with some ash and the charcoal. If using wood chips, soak them for at least twenty minutes, then add them to the coals after they are completely gray. Let the chips burn for ten minutes. Move the charcoal and wood over to one side of the grill for indirect grilling.
If using a gas grill, preheat the grill thoroughly, adding soaked wood chips as per manufacturers instructions. When the grill is hot and smoky, turn off the fire under half of the grill.
Remove the chicken from the marinade and place on the grill over the side without the heat. Bate with marinade, cover the grill, and let smoke for fifteen minutes. Baste again, turn, and grill for another ten to fifteen minutes, until the chicken is cooked through.
Serve the chicken with onion-parsley-relish. All of your friends and family will love this smoked chicken breast. This is a wonderful recipe for the outdoor eat out. It will be a wonderful meal to be eaten out at the campground or in the backyard gazebo.