Chicken Breast

April 26, 2018
Difficulty:  Easy
Prep Time:  10 minutes (At most)
Cook Time:  15-30 minutes
Smoker Temp:  350 - 400 F
Meat Finish Temp:   170 F





Ingredients

  • Thawed Chicken Breasts
  • Chicken Rub
    • For this cook, I used  Meat Church Honey Hog Rub  
    • You can substitute your favorite rub, but the Honey Hog is fabulous on Chicken, it's pretty much fabulous on anything.  If you haven't used any of the Meat Church products, I would HIGHLY recommend checking them out
  • No smoking chunks
    • However, you can use whatever you'd like, I'd recommend some apple chunks as they go great with chicken. 

Grill Setup

  • Direct Heat on Pit Boss K22
  • Food placed on bottom rack
  • No smoking chunks (By all means, throw them in there though, for whatever reason, I didn't throw any in the firebox for this cook)

Prep

Not a lot to prep with cooking the chicken breasts on a kamado grill.  Ensure the chicken is thawed, and if you have a meat tenderizer and you want to use it, whack that meat.  The use of a meat tenderizer isn't required, and personally I'm not a huge fan of using one. 

As always, I like to apply the rub to my food before starting the grill.  This gives the meat extra time to absorb the rub that you apply.  

Grill

  1.  Bring grill up to temperature between 350-400 F, setup for direct heat
  2.  After 5-7 minutes of the chicken being on the grill, rotate them 90 degrees to get the criss cross grill marks.
  3.  After another 5-7 minutes, flip the chicken
  4.  After 5-7 minutes, rotate the chicken 90 degrees (grill marks) and check the internal temperature, to check on progress
  5.  Leave chicken on the grill until they reach the desired temperature of 170 F.
  6.  Serve hot and if you go with the Meat Church Honey Hog rub, no dipping sauce is needed.  If you want, BBQ makes for a great dipping sauce

Notes

  • Using direct heat at higher temperatures can be a recipe to burn food if your not careful.  Keep an eye on that chicken, with the first check being 5-7 minutes after the breasts go on the grill.  Watch for any possible hot spots, but if your grill is choked properly, that should not be an issue.
  • My cook was done at 400 F and it took a total time of about 20 minutes for all the breasts to be done.  The thinner the breast the quicker it will cook, so keep that in mind.  If you have a mix of thin and thick chicken breasts it might be beneficial to have a top rack to keep the thinner chicken further from the coals as the thicker chicken continues to cook.
  • This is another great cook to sit out on the deck, listen to some music and enjoy a nice ice cold beer!  I know I did.. 
Chicken breast absorbing the honey hog rub

Chicken breasts, about ready to come off grill

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