Smoked Whiskey BBQ Chicken Breasts

Smoked Whiskey BBQ Chicken Breasts

Review: 9/10 - These chicken breasts turned out phenomenal! The were amazingly moist and tender (again - did not need a knife to cut - fork sliced them like butter) - they melted in the mouth! Even though they only cooked for 50 minutes (they were large breasts), the smoke flavor was prevalent even with the BBQ sauce. I didn't taste as much of the Jack Daniels Whiskey Block flavoring that I would have liked, but it was still very good. My wife said it was the best chicken she had ever eaten.

BGE Setting:

1. Hickory & Oak Lump Wood Charcoal

2. (5) Jack Daniels Oak Barrel Wood Blocks (from Bass Pro Shop)

3. Indirect heat (using plate setter) at 300 degrees

4. For last couple minutes of grill time, full open top and bottom vents

BBQ Sauce Recipe: (eyeballed)

1. 1 cup "Sweet Baby Rays" Honey Chipotle BBQ Sauce

2. 2 oz Crown Royal

3. 2 tbsp honey

4. 1 tbsp cayenne pepper

5. 1 tbsp dry mustard

6. 1 tbsp ketchup

7. 2 tsp Sriracha sauce
8. 1 tsp garlic powder

9. 1/4 cup water (to thin sauce for injection)

Recipe:

1. Set aside some sauce to coat chicken after it is done

2. Inject chicken breasts with sauce
3. Coat chicken with leftover (from injecting sauce) and marinate/refrigerate

4. When ready, let sit at room temperature for 1 hour
5. Stabilize BGE at 300 degrees - indirect heat and place chicken breasts on grill

6. Cook at 300 degrees until internal meat temp reaches 145 degrees
(I flipped chicken 3 - 4 times and coated with leftover marinade each time)
7. Once meat reaches 145 (took me about 45 minutes), open bottom and top vents all the way (my BGE jumped to 500 almost immediately) and place chicken on perimeter of grill (where flame/heat comes up)
8. Cook for about 5-10 minutes more, until internal meat temp reaches 155 degrees
9. Remove chicken and cover with foil for 10-15 minutes
10. Slice chicken and coat with sauce you set aside

(I served with butter rice and broccoli)

Happy Eggin...

Chris