This is from the site Rock had posted "Rastafire". Tried it yesterday
running the smoker at 325F with lightly pounded skinless and boneless
chicken breasts, cooking time 35 minutes. Very very juicy breasts
may be a kin to brining, only quicker. Excellent flavor Prep work
is very important ... especially for chicken! One reason chicken tastes
better in the islands is due to the way the chicken is cleaned. Put
chicken halves, quarters, or pieces in the sink or a large bowl. Cover
the chicken with cool water and squeeze one lemon, lime, or even an
orange over the chicken. Stir and then let sit for at least 30 minutes.
Next, drain off the liquid and start "desliming" the chicken. ("Desliming"
is the process of removing excess fat from the bird.) Use salt as
an abrasive to rub off slime and fat. You want to remove as much fat
as possible. Thighs have a lot of excess fat plus a "vein" on the
skinless side. Grab this yellow "fat vein" between a knife and your
finger. Strip out. Breasts also have these yellow "fat veins". Remove
all of the fat that you can. Legs are fine, just rub with salt. After
rubbing off or removing as much slime and fat as possible, wash chicken
in cold water and drain. The salt will wash away so it does not add
a measurable amount of sodium to the chicken. Do this once and you
will always do it! Chicken looks whiter on the skin side and has a
fresher look and taste. Naturally, removing the slime and excess fat
lowers the calories and fat content of the dish the chicken will be
used in.
