Marinaded a couple of bone-in Chicken Breasts with Mr Yoshida’s Marinade & Cooking Sauce and McCormick Grill Mates Montreal Chicken Seasoning. After applying the marinade and seasoning, I threw them in the freezer for future use. Defrosted the breasts in the refrigerator which took 2 days.
I recommend that when you find chicken parts in bulk on sale that you season and/or marinade them, separate them into meal size portions, vacuum pack and freeze them. By doing a little work up front, you’ll save yourself a lot of time at the tail end. As the chicken thaws out, the marinade and/or seasonings with perform their magic.
Preheated the MAK 2 Star General Wood Pellet Smoker-Grill to 180ºF which is the SMOKE setting using Hickory wood BBQ pellets. Smoked the chicken breasts for an hour at 180º before bumping the temperature to 320ºF until the Internal Temperature at the thickest part of the breast reached 172ºF.
Rested the chicken breasts under a foil tent for 15 minutes. Took a total of 2 hours plus the 15 minute rest.
The Money $Shot$ … A succulent Hickory Smoked bone-in Chicken Breast with some mashed potatoes and gravy with a side of corn … The Yoshida Marinade and Montreal Chicken seasoning combination produces a wonderful flavor profile that you’ll want to reproduce often.
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