I’m looking for something different with chicken, so I decided to just cut the boneless skinless chicken breasts into strips, then heavily coat them in a spice rub. No marinating for a change. Just a nice heavily crusted spice rub with the addition of a strong mesquite smoke flavor.
I have to say, I got exactly what I had in mind with these smoky, spicy chicken fingers. Dee-licious!
Smoked Spice Crusted Chicken Fingers
1) These are really too thin to accurately use a thermometer for checking internal temperature. Best to go by sight or taste test.
2) I pulled the thinner ones at 30 minutes, and the thicker ones at 40 minutes.
- 4 skinless boneless chicken breasts
- 1 tablespoon sea salt
- 1 tablespoon paprika
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Clean and remove the excess fat from the chicken breasts. Cut each breast lengthwise into 4 pieces.
- Mix together all of the spices in the spice rub and thoroughly coat each of the chicken strips with the spice rub. As you coat the strips, rub the spices into the chicken with your fingers as you coat.
- Prepare your smoker, and get the temperature regulated to 260°F. (Note: I used mesquite for this to achieve a strong smoke flavor!)
- Place the chicken strips directly onto the grate and cook until you reach an internal temperature of 160°F inside the chicken strips. This should take approximately 30 minutes.