Chicken breasts

Unknown · May 2008

I would appreciate some help. I have 5 lb. of chicken breasts to cook tomorrow on my large BGE, and the search function isn't working (at least on my computer). I'm looking for general directions to smoke them fairly basic (with a rub), and maybe indirect. Any help will be greatly appreciated! The recipe section for poultry didn't seem to address this,
thanks, Mike

BENTE · May 2008

here you go:::

Chicken, Breasts, Lemon-Pepper Smoked

***MARINADE***
1 cup Wishbone Italian dressing
***RUB***
8 Tbs lemon pepper (the fake kind Tones brand)
2 Tbs Willingham's W'ham regular seasoning
***MOP***
1 cup apple juice
1 cup vegetable oil
2 Tbs lemon pepper

Procedure:
1 Brine the chicken breasts (use recipe for Dan Gill's poultry brine) for 30-60 minutes (longer will make the meat mushy). Remove breasts from brine and rinse in cold running water.
2 Pat dry on paper towels. Marinate breasts in the Italian dressing for 2 hours.
3 Generously sprinkle on rub on both sides of breasts and under skin if possible.
4 Smoke chicken breasts 240-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 155F.

Servings: 4

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BBQ List, Unknown, 00/00/00

Richard Fl · May 2008

Try these 350 indirect with a little smoke. about 35-40 minutes depending on thickness.

Chicken, Breasts, Grilled Tangerine Herbed

Darnoc ,I found this on the Inet. Looks worth tryin' to me. Hope it helps.

INGREDIENTS:
6 5 oz each, boneless, skinless chicken breast halves
16 oz container frozen tangerine juice concentrate, thawed
2 shallots, minced
1/4 cup dry white wine
2 Tbs Dijon mustard
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh parsley
1/2 Tbs fresh thyme leaves
2 tsp reduced sodium soy sauce
1 tsp Tabasco or other hot sauce
freshly ground pepper

Preparation:
1 Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce and hot sauce. Process until smooth. Pour into a bowl and set aside. Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat. Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time. Transfer to platter and serve hot. 6 servings.

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Big'un, 2007/07/01

Car Wash Mike · May 2008

Those beg to be marinated in Robust Italian Dressing/Honey/ cayenne pepper for an easy cook. Indirect at 350. No smoke.
Mike

Jeffersonian · May 2008

Wichita,

I love to wrap chicken breasts in thick bacon, then dust with a rub like DP's Shakin' the Tree. Grill them indirect at 325-350* for about 45 minutes to 160* internal and you'll get this:

Unknown · May 2008

Thanks everyone for the great suggestions - I knew I could count on getting help here!
Mike

Chicken breasts

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