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Quick and Easy! Smoked Catalina Chicken Breasts
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Thu Sep 9th, 2010 01:25 am
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Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 4630
The original recipe below is geared for cooking via an outdoor smoker. But this can just as easily be finished in an oven, for those who don't wish to smoke the chicken.  It would also work on a grill, if that is your desire.  In addition, instead of chicken breasts, thighs, leg quarters, and other parts of a chicken would work just as well. However, you'd have to adjust the cooking time and temperature to match your selection.

Without further ado, here's the recipe!

Catalina” Smoked Chicken Breasts
Super simple to make, yet wonderful flavor. Low cal, low carb, but doesn't taste that way. Lots of serving options too! Serve as an entree or slice onto a salad. The Catalina dressing imparts a bright, rosy red coating to the chicken which makes for a rather striking presentation opportunity.

Uses store-bought dressing and spice mixes, but you can make your own version following the “Catalina” dressing recipe found elsewhere, and sprinkle with your favorite sweet and zesty BBQ rub/seasoning.

  • 3-4 1 lb. boneless, skinless chicken breasts.
  • Bottled Catalina salad dressing (approx 1 /2 bottle – about 8 oz)
  • Sweet and Zesty BBQ seasoning (I used KC Masterpiece seasoning). Enough to sprinkle over all chicken (about 2 tbsp).
How to make it:
The day before smoking, put the chicken into a zip-top bag. Pour in about 1/2 bottle of (Kraft) Catalina dressing (about 8 oz). Massage to coat all the chicken, then squeeze out the air and zip the top. Refrigerate overnight, flipping the bag over occasionally to make sure the dressing coats all the chicken.

Prep the smoker and bring it up to about 225 degrees. I used a combination of Hickory and Jack Daniel's barrel chips for the smoke.

Remove the chicken from the marinade and discard the used marinade. Sprinkle the breasts liberally with your selected BBQ seasoning. Allow to rest to come up to room temperature while the smoker is heating (at least a half hour).

Smoke until internal temperature reaches about 155-160 in the thickest part of the breast. Should take about 90 minutes to 2 hours. “Spritz” occasionally, if desired, with the following mixture: 1/2 C Apple juice, 1/2 C cider vinegar, or mop every 30 minutes or so with a bit of fresh Catalina dressing.

Remove chicken and allow to rest about 5 minutes before slicing. Or just serve them whole along with your favorite BBQ 'sides'.


If you wish to bake the chicken instead of smoking it, try setting the oven to 350 and baking the beasts until they reach an internal temperature of 160 (check after 25 minutes). Spread a bit of fresh dressing on the chicken after about 5 minutes, and flip them over and baste the other side after about 15 minutes.

To Grill, set up the grill to run at medium-hot and grill about 10 minutes on each side, turning 90 degrees after 5 minutes to make cross-hatch marks on the breast. Baste occasionally with a bit of fresh dressing, and flip them over, basting the other side, after 10 minutes. Check internal temperature before removing from grill.

Using "bone-in" breasts, or other cuts of chicken will alter the times and temperatures. Dark meat should come up to 165-170, instead of the lower breast temperatures.  And the "bone in" versions need to cook all the way to the bone, which means slightly lower temperatures for longer times in oven and grill (just longer times in the smoker, no need to change temperature there).

Last edited on Thu Sep 9th, 2010 01:26 am by Vargr

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 Posted: Sun Jul 7th, 2019 11:03 pm
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Joined: Sun Jul 7th, 2019
Posts: 3
Great recipe, I will try it next time! I also can recommend this one if someone interested

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