25
25
RECIPES
CHICKEN
No more dry, rubbery chicken. The result will be juicy, avorful chicken with very little eort. It
is recommended that once the grill lid is closed, the grill lid is not opened until the chicken has
reached the 165°F (≈74°C) temperature (which makes it even easier).
INGREDIENTS:
• 4 large chicken breasts
• 1/4 cup olive oil
• Chicken rub – as needed
• Use hickory or mesquite pellets for great smoky avor
COOK TIME: APPROXIMATELY 1 HOUR
1. Start grill and set at 180°F (≈82°C) for smoke.
2. Prepare chicken breasts by drying them. Rub them with the olive oil until completely covered.
Sprinkle the chicken breast with your favorite poultry rub until well coated.
3. Place the chicken breasts on the grill, leaving space between each breast. Insert the temperature
probe into the center of the largest (or thickest chicken breast).
4. Close the lid and smoke the chicken breasts for 30 minutes. If you have the time, smoke the chicken
even longer to achieve a smokier avor.
5. After the chicken breasts have been smoked for the desired time, increase the grill temperature to
375°F (≈191°C). Cook the chicken for approximately 30 minutes until the temperature probe shows an internal
meat temperature of 165°F (≈74°C).
6. Remove the chicken breasts from the grill and allow to “rest” for 5 to 10 minutes.
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