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Smoked Chicken Breasts

Adding wood chips to your grill will develop a nice smoky flavor in the chicken, and the meat will stay moist because it's been brined. This recipe would also work on your stovetop smoker.

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Yield: 4 servings

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Active Time: 20 minutes
Start to Finish: 1 hour, 30 minutes (includes brining time)

For this recipe you’ll need:

4 chicken breasts, boneless and skinless
Poultry Brine
2 Tablespoons grapeseed oil
2 Tablespoons Knox Chipotle Barbeque Rub
1 cup wood chips, soaked in water for 30 minutes

Submerge the chicken breasts in the brine for 1 to 2 hours. Remove and pat dry with paper towels.
Coat the chicken breasts with the grapeseed oil and rub with the chipotle rub so they are well coated.
Heat a gas or charcoal grill over medium heat.
Sprinkle the wood chips directly onto the hot coals if using a charcoal grill, or place them in a smoking box if using a gas grill.
Grill the chicken, presentation side down, until well marked. Flip the chicken over and move to a cooler part of the grill. Close the lid to capture the smoke, and continue to cook until the chicken reads 155º on a meat thermometer.
Allow the chicken to rest on a cutting board with a juice groove for at least 5 minutes.
Cut into 1-inch slices on a bias and serve with Smoked Tomato Relish.

Smoked Chicken Breasts

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