SMOKER CHICKEN BREASTS
by
Alex Pearson
I usually get 2 value packs of chicken breasts and can do both packs on my Traeger Junior Elite 20.
You can also use chicken thighs for this recipe. I’ve used a couple of different rubs but the one I’ve used the most and enjoyed the most is this one from "that Susan Williams" site:
Trim the fat
off of the chicken breasts and rub them all over with the rub. Place them on the grill for 1 hour on “smoke”, aka your lowest
temperature setting. If you look at them you will think that they
have dried out but really it seems that smoking at this low setting
has the effect of locking in the moisture. After about an hour, flip them and slather each breast with either Sweet Baby Rays BBQ sauce
or our personal favorite Mae Ploy Sweet Thai Chili sauce.
Turn up the heat to 350. A wireless meat thermometer allows the smoker to be left alone to finish the job. When the chicken reaches 165 degrees, remove from the smoker and serve. Typically this last step stakes about 30 minutes.
Since I usually cook quite a bit of meat for the two of us, we will freeze the breast individually and then they can be thawed as needed for different meals. If you are trying to be healthier, this chicken goes great on salads as you get a lot of the distinct smoky flavor.
Turn up the heat to 350. A wireless meat thermometer allows the smoker to be left alone to finish the job. When the chicken reaches 165 degrees, remove from the smoker and serve. Typically this last step stakes about 30 minutes.
Since I usually cook quite a bit of meat for the two of us, we will freeze the breast individually and then they can be thawed as needed for different meals. If you are trying to be healthier, this chicken goes great on salads as you get a lot of the distinct smoky flavor.
