How to Make Smoked Chicken Breast

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: whole chicken

Thighs are often more flavorful and less expensive.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade sauces can reduce sugar and preservatives.

Open the barbecue and prepare fire lighters.

Fill a charcoal chimney a quarter of the way with lump charcoal or briquettes.

Wait about 10 minutes for the charcoal to be ready.

Trim excess fat and silver skin from the chicken breasts and square up the thin ends.

Season the chicken breasts with garlic seasoning or another favorite seasoning.

Once the charcoal is ready, remove it and take off the right-hand side cooking grate.

Dump the charcoal on the bottom right-hand side of the barbecue and close the lid.

Open both vents and let the barbecue preheat to around 250°F (120°C).

Add a chunk of pecan wood for smoking once the barbecue is up to temperature.

Place the chicken breasts on the grill with the thicker part facing the fire.

Insert a meat probe into the chicken breasts to monitor temperature.

Smoke the chicken until it reaches an internal temperature of around 160°F (71°C).

Once done, add butter to each chicken breast, wrap them in foil, and let them rest for about 10 minutes.

In a pan on medium to high heat, add oil, green capsicum, red capsicum, brown onion, and half a packet of fajita spice mix, cooking for around five minutes until softened.

Add cooked pasta to the pan and stir through.

Add a cup of cream cheese to the pasta and melt it down, mixing it through.

Dice the smoked chicken breast and add it to the pasta along with the wrap juices and the rest of the fajita mix, mixing well to combine.

Cooking Techniques

Equipment Needed

Spice Level: