Smoked Bone in Chicken Breasts

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Smoked Bone in Chicken Breasts

When it comes to chicken you mostly see skinless, boneless chicken breasts in the grocery stores. Since I got a new Char-Griller offset Smoker for Father's day. I've been grilling and smoking a few different things. I wanted to try some Smoked bone-in chicken breasts.

Fran picked up two nice size bone-in chicken breasts so I could try my hand at smoking them. Wow!! I'm so glad we did. This was the juiciest chicken we have ever made.

The first thing we did was marinate the chicken in Italian salad dressing for a couple hours in the refrigerator.

I fired up the charcoal for the fuel in my Weber Charcoal Chimney. Then put it the smoker chamber of the grill. While I waited to get the temperature up to 230 degrees, I prepared the chicken with Penzeys Galena Street Rib and Chicken Rub.

I placed the chicken breasts in the smoker bone side down for 15 minutes. Then added some applewood chunks, this brought the temperature up to between 250 to 300 degrees. I smoked them for another 30 minutes and checked the internal temperature of the meat. I was looking for 165 degrees in the meat.

I wasn't quite there yet so I turned the chicken over, added some more applewood chunks and smoked for another 20 minutes. After 20 minutes the internal temperature reached 165 degrees. I removed them to rest for 5 minutes.

Smoked Bone-in Chicken Breasts:

2 large bone-in chicken breasts
1 cup Italian salad dressing (For Marinating only)
4 tablespoons of your favorite rub (I rubbed both sides of the chicken breasts)

You can archive the same juicy chicken in your oven. Bake at 350 degrees for 40 to 45 minutes or until you reach 165 degrees internal temperature of the meat. You just won't have the smoked flavor by doing it in the oven.

As always thanks for stopping by and I hope you enjoy.


10 comments:

  1. Your chicken looks delicious, Sam! My father has a smoker, but I don't personally own one. Just might need to supply the chicken and let him supply the smoker for a great meal together.

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    1. It was delicious and very juicy Cynthia. That sounds like a great plan. I'm sure everybody will love it :) Thanks

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  2. These sound delicious! Hoping to try a smoker one of these days.

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    1. My daughter got me a new Char-Griller combination charcoal grill and smoker for Father's Day. I've been loving it ever since. Thanks Daphne :)

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  3. I loved smoked fish and smoked cheese, though I haven't tried smoked meat but I am sure I would like that too. Sounds delicious. Those would probably go well with vegetable kebabs.

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  4. I have always thought any meat/poultry is better with the 'bone-in' because it gives it better flavor. I no longer have a grill, but my son does. I will either prepare this in my oven or take it over to my son's house and have him fix it on the grill for me. Sounds delicious, Sam.

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    1. The chicken was so juicy and these were so delicious Pat. Thanks :)

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  5. Still leaving a smoker on my Christmas or any other list. A friend of our used to smoke so many different meats and give them to us. They were wonderful, and I know this chicken is, too.

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    1. Oh, the chicken was amazing, I love using my smoker, My daughter got it for me for Father's day and I'm loving it and learning a lot. Thanks Daphne :)

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  6. Sam, I love the idea of smoking the chicken. I'll have to try it. Frankly, I don't like marinating in vinegar-based liquids. I may try lemon juice some day, but I don't like the taste of vinegar much. Thanks for the idea.

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