Smoked Chicken Breasts {Bone In}
Bone in, split chicken breasts are marinated in Italian dressing and smoked at 250F until an internal temperature of 165F is reached.
Ingredients
- 1 package split chicken breasts - bone in skin on.
- Chicken Brine Recipe Follows
- 1 cup water
- 1 cup apple juice
- 1/2 cup Italian dressing
- 1/4 cup salt
- 1 tbls black pepper
- Chicken Dry Rub Recipe Follows
- 2 T Sea Salt
- 1.5 T Granulated Garlic
- 1 T Granulated Onion
- 1 tsp Ground Thyme
- 1.5 tsp Paprika
- 1 tsp Black Pepper
- 1/2 tsp Dry Mustard
Instructions
- Brine the chicken for at least 1 hour and up to 4 hours
- Remove from Brine/Marinade, pat dry, and place on tray.
- Set up your pellet grill for 250F or set your Weber kettle for indirect cooking.
- Sprinkle both sides of chicken with chicken rub and get some rub under the skin as well.
- Smoke at 250 using fruit wood until internal temperature reaches 165 (about 1.5 hours).
Notes
These breasts come out very juicy since they were marinated/brined and the meat is protected by both the skin on one side and the bones on the other.
The skin can come out a little rubbery on smoked chicken. One quick fix, especially if you are cooking them with indirect heat on a Weber charcoal grill, it to move the breasts, skin side down, directly over the coals after they have finished smoking to crisp up the skin a little.