With a few simple steps you can cook this chicken breast and almost any other kind of meat indirectly on the grill by manipulating the burners or by moving the coal into zones.
Course Entree
Cuisine Grilling With Smoke
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 3-6
Author Jeff Phillips
Ingredients
3-6chicken breasts1-2 per eater
Jeff's original rub
Olive oil or cooking oil
Plastic wrap
Meat hammeroptional
Instructions
Pounding Out the Chicken
Lay the chicken on a piece of plastic wrap then cover it with another piece of plastic wrap. This is to keep the mess to a minimum.
Use a meat hammer or other heavy object to pound the chicken breast a little bit.
Seasoning the Chicken Breasts
Brush or spoon a little olive oil onto the chicken breasts and sprinkle a generous amount of Jeff's original rub onto the top and bottom of the chicken breasts.
Marinading the Chicken Overnight
Once seasoned, place the chicken breasts into a ziptop bag, press out the air and place the bag into the fridge overnight or for at least 4 hours.
After 4 hours or the next morning, remove the chicken breasts from the fridge and place them on a Bradley rack or cookie sheet to make it easy to transport them out to the grill or smoker.
Cook The Chicken Breast on the Gas Grill
Light 1 or 2 of the burners on a gas grill and leave 1 or 2 of the burners unlit (3-4 burner gas grills)
Place wood chips or chunks wrapped in foil over the flame to create smoke.
Maintain 225°F by manipulating the setting of the burners on the hot side.
Place the chicken breasts on the cool side of the grill for about 45 minutes or until they reach about 125°F.
Sauce both sides of the chicken with my beer bbq sauce recipe (½ cup of Jeff's barbecue sauce and ½ cup of beer mixed together well)
Keep the smoke going for the entire time to ensure great smoked flavor.
After 45 minutes or 125°F move the chicken breast to the hot side of the grill.
Turn the grill to high heat and cook for an additional 7 minutes on each side or until the chicken reaches 165 °F in the center as measured by a meat thermometer.
Cook The Chicken Breast on the Charcoal Grill
For a charcoal grill, you use the same basic concept, using charcoal.
Place an aluminum pan in the center of the grill filled with water.
Pile the charcoal on both sides to create hot zones on the sides with a cooler center.
You can also just pile all of the charcoal on one side of the grill with a water pan on the other side and get the same effect.
Lay wood chunks on the charcoal or very near the charcoal to get some smoking action.
Place the chicken breasts on the cool zone of the grill for about 45 minutes or until they reach about 125°F.
Sauce both sides of the chicken with my beer bbq sauce recipe (½ cup of Jeff's barbecue sauce and ½ cup of beer mixed together well)
Keep the smoke going for the entire time to ensure great smoked flavor.
After 45 minutes or 125°F move the chicken breast to the hot zone of the charcoal grill.
Cook for an additional 5-7 minutes on each side or until the chicken reaches 165 °F in the center as measured by a meat thermometer.
Cooking the Chicken Breasts in the Smoker
Place the chicken breasts directly on the smoker grate.
Smoke the chicken for about 1.5 hours (depending on thickness) or until it reaches 165°F.
About 20 minutes before it gets finished, sauce both sides of the chicken with my beer bbq sauce recipe (½ cup of Jeff's barbecue sauce and ½ cup of beer mixed together well)