{"id":15404,"date":"2020-11-04T12:29:13","date_gmt":"2020-11-04T20:29:13","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=15404"},"modified":"2020-11-04T12:37:27","modified_gmt":"2020-11-04T20:37:27","slug":"hickory-smoked-chicken-breasts","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-chicken-breasts\/","title":{"rendered":"Hickory Smoked Chicken Breasts"},"content":{"rendered":"
\"Hickory<\/div><\/div><\/a>
Hickory<\/a> Smoked Chicken Breasts<\/div><\/div><\/div><\/div><\/div>

Hickory Smoked Chicken Breasts<\/h3>

I love the smell of Hickory<\/a> in the afternoon! And what better way of enjoying the smell of Hickory<\/a> than by using the pellets to smoke a couple of huge bone-in and skin-on Chicken Breasts. Picked up some healthy chickens from Costco a while back and cut them into breasts and quarters. Vacuumed sealed & froze them for future meals. Thawed out a couple of the breasts for this cook. By cutting up your own chickens, you can save a lot of big bucks ... Costco chickens are running around $1.09\/lb. Compare that to your local supermarket.<\/p>\n

I've found that the best way to cook your chicken breasts without drying them out is to always smoke\/cook them with the bone-in and skin-on. They can sometimes be hard to find at your supermarket which is why you should buy whole chickens and cut up your own. Besides, chicken quarters should also be smoked\/cooked with the bones-in and skin-on for best results.<\/p>\n<\/div><\/div><\/div><\/div>

\"Seasoned<\/div><\/div><\/a>
Seasoned Chicken Breasts<\/div><\/div><\/div><\/div>
\"1<\/div><\/div><\/a>
1 Hour of smoke<\/div><\/div><\/div><\/div><\/div>

Smoking chickens low and slow will result in rubbery skin unless you finish the cook at a high temperature to not only bring the internal temperature<\/a> of the breasts to 170\u00b0F but to ensure that the skin is nice and crispy. I personally, love crispy skin on my chicken. If you're watching your carbohydrates then you'll be happy to know that the are 0 g of carbs in chicken breasts.<\/p>\n

Chicken breast white meat can be boring so I prefer to season on and under the skin to maximize the flavor profiles. Rub extra virgin olive oil<\/a> on and under the skin before seasoning the breasts on all sides with my Poultry Seasoning - page 170 of my cookbook -\u00a0The Wood Pellet Smoker and Grill Cookbook<\/a>. Wrap the seasoned chicken breasts in plastic wrap and refrigerate for 4-5 hours.<\/p>\n