Creole Smoked Chicken Breasts {Gluten Free}

With a deep, rich flavor and tons of juicy melt-in-your-mouth deliciousness, my Creole smoked chicken breasts are worth waiting a little while for, y’all. An easy marinade and a quick, gluten free glaze inject each bite with a melt-in-your-mouth taste and texture that makes it a year-round keeper. Yep and yay…

Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

Oh Creole Smoked Chicken Breasts, You’re My New ‘It’ Dish, Yep…

Since Mark and I eat chicken like a zillion times a month, I have developed an obsession with new things to do with chicken that I have to admit is quite mind-consuming. I think about what I’m doing to do different with chicken thighs, whole chickens, and chicken breasts at least 15 minutes out of any given day.

I just can’t help myself, y’all. I love, love, love chicken, and so does Mark. And, I love the entire process of recipe development from start to finish. So, agonizing over what chicken-friendly ingredients I have in my possession is actually a very healthy obsession that keeps me on top of my chicken-cooking game. Yep.

Mark is the resident grill-master of the house.  And, when our gas grill broke last spring, we didn’t buy another one for a couple of reasons. One, we both wanted a break from the crazy humid south Louisiana heat for the summer season. And two, I wanted to take all the time I needed to persuade Mark that we should get a charcoal grill/smoker combo instead of another gas grill.

So, we cooked inside all of last summer. And I dropped hints about how great our new grill/smoker combo would be, because I could do the smoking and he could do the grilling. Well, it finally worked, ya’ll! By this spring, Mark had finally consented to letting me have my way! Yay!! We ordered it last week, and it arrived in the beginning of this week.

As we, (I mean Mark), was putting it together, we realized that our new grill is even more awesome than we thought. It has cast iron grates, y’all!! So, I don’t feel like I’m cheating on my cast iron cookware at all! Nope!  And, it has a lever to move the grates up and down. It’s the cutest, most awesome grill/smoker combo. And it was also sooo inexpensive, too!

So, I immediately got busy working on this gluten free Creole smoked chicken breasts recipe. I wanted to break it in the right way, with a brand spanking new recipe that of course celebrates the south Louisiana culture.

Gluten Free Creole Smoked Chicken Breasts are Flavor-Popping Perfection, Y’all…

I made one of my usual chicken-broth based marinades for the Creole smoked chicken breasts. Since smoking can dry out poultry fast, I wanted to inject as much juicy tenderness into the meat as I could before it hit the smoking chamber. You’ll want to marinade the breasts for at least 3 hours, but preferably overnight.

Then, drain the breasts while you’re getting the smoker going to a low and slow 250 degrees F. After you put the breasts in the smoker, you whip up the quick and super tasty gluten free Creole sauce.

When the chicken is almost ready, you baste each side two to three times before taking the Creole smoked chicken breasts out of the smoker.

Oh Sooo Juicy, Tender, and Tangy Gluten Free Creole Smoked Chicken Breasts Just Get Better and Better, Ya’ll…

The sweet and tangy Creole sauce is a flavor-popping experience that intensifies every so slightly with each yum-delicious bite. The all-night marinade makes the meat super-tender delicious, while the charcoal and wood chips inject the Creole smoked chicken breasts with the perfect earthy, smoky backbite finish.  Share with those who’ll appreciate a sassy new spin on old-school smoked chicken. And see y’all on the yum side…

Creole Smoked Chicken Breasts {Gluten Free}

Marinated all night long for melt-in-your-mouth tenderness, these gluten free Creole smoked chicken breasts are glazed with a sweet and tangy south Louisiana sauce. 

No ratings yet

Print Pin Rate

Course: Main Dish

Cuisine: Cajun/Creole

Prep Time: 4 hours

Cook Time: 1 hour 30 minutes

Total Time: 5 hours 30 minutes

Servings: 3

Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

• 3 large chicken breasts

For Marinade

• 1 1/2 cups gluten free chicken broth
• 2 tablespoons gluten free Worcestershire sauce
• 1/2 teaspoon gluten free liquid smoke
• 1/2 teaspoon honey
• 1 tablespoon chopped fresh parsley
• 1 tablespoon onion powder
• 2 minced garlic cloves

For Gluten Free Creole Glaze

• 1 tablespoon Frank's Red Hot Cayenne Pepper Sauce
• 2 teaspoons Zatarain's Creole mustard
• 1 tablespoon gluten free Worcestershire sauce
• 1/2 teaspoon Texas Pete Pepper Sauce
• 2 tablespoons honey
• 1/2 teaspoon sifted tapioca flour

Instructions

• Stir all marinade ingredients until well-combined in large bowl with fitted lid.
• Add chicken breasts, and toss to coat. Cover and refrigerate for at least 3 hours, but preferably overnight. Discard marinade. 
• Heat smoker to 250 degrees F. ( I used our grill/smoker combo with coals and apple wood chips.)
• **See recipe notes before making the Creole glaze.** Make gluten free Creole glaze by mixing all of the ingredients together into a bowl. Reserve about 1/4 of the glaze to pour over the smoked chicken breasts. 
• Smoke the chicken to 140 degrees F. Then, begin basting the breasts with the glaze, turning the breasts over every 5 minutes or so, or until the breasts reach 160 degrees F. 
• Transfer the breasts to a plate, then drizzle the remaining Creole glaze over the breasts. Allow the breasts to rest up to 165 degrees F before serving. 

Notes

It's really important that you add the tapioca flour to the Creole glaze recipe. If you don't, the glaze will be very thin, and will not stick to the smoked chicken like in the pictures. Although I haven't tested the recipe with any other thickener, you should be able to use any thickener you have on hand to thicken the sauce.

The Creole glaze does not double well. So, if you want a lot of sauce, make two separate batches of the Creole glaze. Use one to baste the chicken breasts, then heat the other one to just boiling, then remove from heat. Pour over the finished smoked chicken breasts right before serving.

Click here to follow on Instagram @asprinklingofcayenne