Daily Front Row

2011 January 18

Chic Cooking School: Billy Reid's Bacon-Seared Hickory Smoked Chicken Breast

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Billy Reid's Recipe
Don't worry about the calories! View Gallery

It's no secret that CFDA/Vogue Fashion Fund winner (and Chic pal) Billy Reid is crazy about southern cooking. (Remember his pig roast?) Don't worry too much about the calories in his latest specialty...

Bacon Seared Hickory Smoked Chicken Breast 

In a large bowl, mix one bottle Italian dressing, 1/2 can beer, 2 TB Worchesters sauce, 2 TB AFT, 2 TB fresh ground pepper, 2 TB garlic (or a few cloves garlic). Let chicken soak in mixture overnight. When ready to cook, prepare your grill with charcoal, or char wood. Add 1 cup of hickory chips (once grill is ready) for cooking to enhance flavor. Soak hickory chips in water for 30 minutes, then remove water before putting on hot coals. Place a small skillet on your grill and line the skillet in smoked bacon. Go for Benton's bacon, if you can get it. While cooking the bacon, sear each chicken breast, one or two at a time on both sides in the cooking bacon grease, remove after 1-2 minutes and place on grill. Once all breasts are seared, cover grill and smoke chicken for 25 minutes.