Master the art of smoking with our Green Mountain Grill smoked chicken breast recipe. Juicy, flavorful, and guaranteed to impress at your next BBQ.
Course
Main Course
Prep Time20minutes
Cook Time2hours30minutes
Servings4
Ingredients
For the Chicken:
4bone-inskin-on chicken breasts (around 2 lbs)
1tablespoonpaprika
1tablespoongarlic powder
1teaspooncayenne pepper
Salt and pepper to taste
For the Brine (Optional):
4cupswater
1/4cupkosher salt
1/4cupbrown sugar
For the Wood Pellet:
2cupshickory wood pellets
1cupapplewood wood pellets
Instructions
The Brine Ballet (Optional)
In a bowl, mix water, kosher salt, and brown sugar until dissolved.
Submerge the chicken breasts in the brine and refrigerate for at least 2 hours. It's like a spa day for your poultry – optional but highly recommended.
The Seasoning Tango
Preheat your Green Mountain Grill to 225°F. It's time to get this flavor party started!
Pat the chicken breasts dry with paper towels – we're talking Sahara dry. Moisture is the enemy of crispy skin!
In a small bowl, mix paprika, garlic powder, cayenne pepper, salt, and pepper. Rub this spice concoction generously all over the chicken. Get those hands dirty; it's part of the fun.
Pellet Power Play
While your grill is heating up, blend the hickory and applewood wood pellets for that perfect smoky symphony. It's like DJing for your chicken.
Load up the pellet hopper of your Green Mountain Grill. Let the wood pellets work their magic – it's the secret sauce of smoky goodness.
Grill Thrill Extravaganza
Once the grill hits a steady 225°F, place the seasoned chicken breasts on the grates. Close the lid and let the smokin' spectacle begin.
Resist the urge to peek – let the Green Mountain Grill work its slow and low magic for about 90 minutes. This is the patience test; you've got this.
Optional Crispy Encore: Crank up the heat to 375°F for the final 30 minutes. This is when the skin gets its crispy, golden ticket.
The Grand Finale - Serving Suggestions
Slice those smoky beauties with the precision of a sushi master.
Plate it up with a fresh salad, grilled veggies, or whatever floats your flavor boat.