Fuma Kissed Marinated Grilled Chicken

1. Season the chicken breast(s) with ½ oz salt, ½ oz pepper and ½ oz garlic powder.
2. For maximum flavour, place the chicken in a ziplock bag with ½ oz lime juice, ½ oz vinegar, ½ oz olive oil and 2–3 rosemary sprigs. Shake, then refrigerate and marinate overnight.
3. Heat a frying pan with a little olive oil over medium heat until it begins to sizzle. Cook the chicken well on both sides and remove when it is light gold and reaches an internal temperature of 135–140°F (57–60°C).
4. Plate the chicken and let it rest for 3 to 5 minutes, then cover it with an upside-down clear bowl or container.
5. Insert the smoking gun's hose into the container and seal. Load the smoking chamber with the ¾ portion of combined hickory and mesquite wood chips.
6. Turn on the smoking gun and ignite the chips, letting the smoke fill the entire bowl. Power down the gun and remove the hose while resealing the bowl so very little smoke escapes.
7. Let the smoke set for 5 minutes, then remove the cover — the chicken is ready to serve.

Note: after plating you can smoke again for about 30 seconds and release the smoke when ready to eat, for presentation (optional). Device: Smoking Gun.