Here’s grilled chicken in with a twist; we cover it with a chocolate and chili glaze, and inject it with lemon syrup, for a slightly different flavor. The chocolate should be dark, with lot’s of cacao. I use one with 70%. I chose the ancho chili for its smokey flavor, with hints of tobacco. It is a good match for the chocolate.
4 chicken breasts
2 tbsp vegetable oil
1 tsp ground cumin
4 tbsp dark 70% chocolate (requires roughly 30 grams / 1 oz)
1 tsp ground ancho chili
0.5 tsp salt
1 tbsp sugar
1 tbsp lemon juice (freshly squeezed)
1 tbsp hot water
Start by making the injection. Mix the hot water with the sugar, and stir until it dissolves. Then add the lemon juice, and stir a little more.
Now it’s time for the chocolate and chili glaze. Use a microplanar (or other fine grating tool) to grind the chocolate. When it is done, grind the chili the same way, but keep them separate. Now mix the glaze in a small bowl, by adding the ingredients one by one.
Fill a marinade injector with the injection fluid, and inject the chicken breasts, roughly 4-5 times per breast. You won’t be able to insert a lot of fluid, but every little helps. It adds flavor, and keeps them moist.
When the food is prepared, fire up your grill, have it running on indirect heat at around 280° F. I added a few chunks of apple wood to the fire for a little smoke flavor. Apple wood has become my goto wood for smoking chicken. When the chicken breasts have been on the grate for 20-25 minutes it is time to apply the glaze. Lay it on thick, and close the lid.
Continue cooking until the chicken breasts have an internal temperature of 158° F. Remove, wrap in aluminum foil and a towel, and let them rest for 20 minutes before serving.