• ¾ c olive oil
• ⅓ c ruby port
• ¼ c red wine vinegar
• ¼ c fresh lemon juice
• ¼ c whole grain Dijon mustard
• 3 T rosemary, finely chopped
• 1 T coarsely cracked black pepper
• 1 T garlic salt
• 2 T shallots, minced
• 4 chicken breasts
• salt & pepper
• 1 T olive oil
• cherry wood chips

Rinse the chicken breasts under cold water and pat dry. Place in a sealable plastic bag.

In a large glass or ceramic bowl, combine the first nine ingredients. Mix together and pour into the bag overtop of the chicken. Seal the bag and place it in the fridge to marinate for 1 hour.

Start the grill or smoker and get it up to temperature (200 deg.).

Drain the chicken from the marinade and scrape off the excess liquid. Rub the chicken with the remaining 1 tablespoon of olive oil and season with salt and pepper.

Smoke for 1 hour or until done.

Preparation time: 1 hour
Cooking time: 1 hour

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