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Another BBQ post! We had an extremely busy weekend this week between helping my sisters get moved out of their homes and celebrating national doughnut day. I mean, it should really be a bank holiday by now. We went to my favorite doughnut place, Krispy Kreme and got free doughnuts! Charlotte loved watching them make the doughnuts thru the window.
By the time we got home Saturday evening, I was exhausted and didn't feel like making dinner but luckily Ben was up for it! We threw some chicken breasts in to brine for an hour and smoked for about an hour or so and it was one of my favorite things we've ever smoked! The chicken was juicy even after reheating it in the microwave the next day. Ben used the same rub as the ribs we made last week, and we used a little bit of BBQ sauce we had left over in the fridge to baste (you can use whatever BBQ sauce you like or have on hand). This made A TON so we have chicken for salads, quesadillas, and to top our pizza (stay tuned for a post on smoked chicken BBQ pizza!) for the rest of the week.
Brine:
-1/2 cup kosher salt
-1/2 cup sugar
-2 quarts of water
Rub:
3/4 cup packed dark brown sugar
3/4cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 Tbs black pepper
2 Tbs ground ginger
2 Tbs onion powder
2 tsp rosemary
2Tbs Chili powder
Directions:
First, soak about 4 large (or about 2 lbs) chicken breasts in the brine solution and let sit in the fridge for 30-60 minutes. Then take the chicken out and pat dry with paper towels. Coat with rub mixture and allow to sit out while the grill warms up. Set the grill or smoker to 225. Cook for about thirty minutes and then bump it up to 325 til chicken reaches internal temp of 160. baste with BBQ sauce for the last 20-30 minutes. Pull the chicken from the grill and allow to rest for at least 10 minutes. We made BBQ chicken salads, but you can serve with whatever you would like. Eat and enjoy!
Let me know if you made this! I'd love to know how it goes. Also, what's your favorite doughnut place? If it's not Krispy Kreme, you're wrong.