Polynesian chicken, smoke or no smoke?

Hans61

I have some chicken breasts in a Polynesian marinade right now and was wondering if some smoke would enhance the taste or throw it off.

I’m not familiar with the Polynesian flavor so it’s hard to guess if adding smoke will make it better. I was thinking of using some peach chips. 

Any advice appreciated. 

td66snrf

IMHO I'd cook them under 275 to keep the flavor of marinade in.

bgebrent

Subtle smoke would be good.  Fruit wood, grapevine etc.

caliking

I've made huli huli chicken twice, which is the only Polynesian cooking I can lay claim to (well that and Spam musubi). Traditionally, its apparently done over mesquite.

But use whatever you want. Your groceries, your cook. Don't let anyone tell you what to do. I think some smoke would be great, and personally prefer fruit woods over others (as suggested by @bgebrent above).