Grill-Smoked Barbecued Chicken
Plump chicken breasts on the bone take a while to cook and this “low and slow” method really infuses them with earthy smoke flavors. Cook a few extra breasts to shred for sandwiches the next day.
- 4 bone-in chicken breasts
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Smoky barbecue sauce
- 2 cups apple, cherry or mesquite woodchips, soaked in water at least one hour
- 1 spray bottle filled with water
- Smoker box or foil to make a pouch
- 1 instant read thermometer
- The day before, put the chicken breasts in a food storage container or zip-top bag. In a cup, whisk the lemon juice, paprika and oil and pour over the chicken, rub to coat. Cover or seal and store in the refrigerator overnight. If you don't have time to marinate, just rub the chicken with kosher salt and smoked paprika or pepper and let stand at room temp for an hour.
- Prepare the grill for smoking (see Tips & Notes for instructions).
- When the grill is ready and the cool side of the grate is oiled, place the chicken bone side down on the grate. Close the lid and let the chicken smoke, checking on the woodchips every ten minutes. If the smoke is pouring out, open and spray the woodchips with water.
- After 30 minutes, check the temperature of the chicken with an instant read thermometer. It will read 160⁰ F when the chicken is done. Continue cooking and if not yet at 160⁰ F.
- For nice grill marks, oil the grate on the hot side of the grill and brush the top of the chicken breast with sauce. Turn it and place it sauce side down over the hot grate, searing the surface. Coat the underside with sauce. After a couple of minutes the sauce will be lightly browned and there will be grill marks. Serve warm.
331 calories, 16 g. fat, 111 mg. cholesterol, 287 mg. sodium, 7 g. carbohydrate, 0 g. fiber, 36 g. protein