{"id":2127,"date":"2012-07-25T10:20:31","date_gmt":"2012-07-25T18:20:31","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2127"},"modified":"2012-07-25T10:20:31","modified_gmt":"2012-07-25T18:20:31","slug":"hickory-smoked-yoshidas-chicken-breasts","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-yoshidas-chicken-breasts\/","title":{"rendered":"Hickory Smoked Yoshida’s Chicken Breasts"},"content":{"rendered":"

\"\"<\/p>\n

Marinaded a couple of bone-in Chicken Breasts with Mr Yoshida’s Marinade & Cooking Sauce and McCormick Grill Mates Montreal Chicken Seasoning<\/a>.\u00a0 After applying the marinade and seasoning, I threw them in the freezer for future use.\u00a0 Defrosted the breasts in the refrigerator which took 2 days.<\/p>\n

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<\/a> pack and freeze them.\u00a0 By doing a little work up front, you’ll save yourself a lot of time at the tail end.\u00a0 As the chicken thaws out, the marinade and\/or seasonings with perform their magic.<\/p>\n

\"\"<\/p>\n

Preheated the MAK 2 Star<\/a> General Wood Pellet Smoker-Grill to 180\u00baF which is the SMOKE setting using Hickory<\/a> wood BBQ pellets.\u00a0 Smoked the chicken breasts for an hour at 180\u00ba before bumping the temperature to 320\u00baF until the Internal Temperature<\/a> at the thickest part of the breast reached 172\u00baF.<\/p>\n

\"\"<\/p>\n

Rested the chicken breasts under a foil tent for 15 minutes.\u00a0 Took a total of 2 hours plus the 15 minute rest.<\/p>\n

\"\"<\/p>\n

The Money $Shot$ … A succulent Hickory<\/a> Smoked bone-in Chicken Breast with some mashed potatoes and gravy with a side of corn … The Yoshida Marinade and Montreal Chicken seasoning<\/a> combination produces a wonderful flavor profile that you’ll want to reproduce often.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Marinaded a couple of bone-in Chicken Breasts with Mr Yoshida’s Marinade & Cooking Sauce and McCormick Grill Mates Montreal Chicken Seasoning.\u00a0 After applying the marinade and seasoning, I threw them in the freezer for future use.\u00a0 Defrosted the breasts in … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-2127","post","type-post","status-publish","format-standard","hentry","category-chicken"],"yoast_head":"\nHickory Smoked Yoshida's Chicken Breasts - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/hickory-smoked-yoshidas-chicken-breasts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hickory Smoked Yoshida's Chicken Breasts - 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