CHICKEN BREAST

For these breasts I have used Grill Mates® Applewood Rub, Grill Mates® Mesquite Seasoning and Bertolli Classico olive oil (any olive oil will do).  The easiest way I have found to apply dry rubs to pieces of meat is using a sealable covered bowl and shaking.  Larger cuts like slabs of ribs or roasts require the hand on approach.  For these a liberal amount of the Applewood and a hint of Mesquite in the bowl first, then the chicken, then more rub and spice, cover and shake.  Now add more than enough olive oil to coat the chicken, cover and shake again.  I recommend starting this marinade 2-3 hours before starting your fire.  After about an hour readjust the chicken to get different pieces on the bottom and shake again.

These need to be cooked on indirect heat, slowly.  These were large breasts and cooking took about 3 hours total.  If you don’t have a grill with a smoke box, put the coals on one side.  For upright, trash can like grills, have the fire on the bottom and put the breasts on the highest rack possible.  When you are ready put some wood on the coals and the chicken opposite the fire.  Start with the big end of the chicken opposite the fire.  You should have a puddle of olive oil and spices left in your bowl.  Save this for basting.  Open the lower vent next to the fire and also the lid vent on the chicken side (both full open), close the lid vent on the fire side and the bottom vent on the chicken side.  This helps create a good flow of heat and smoke across the meat.  Use your favorite wood.  I have the good fortune of living with a 70 year old pecan tree (and it’s offspring) that keep me supplied with plenty.  For my money, pecan gives the best flavor, but hickory and mesquite give good smoke as well.  Many people may like to soak the wood in water are make a smoke box with some water in it to put on the fire, but I prefer a dry smoke with wood right on the coals.

After about an hour rotate the breasts and baste with the leftover olive oil.  This is the only time I baste because there will be some raw chicken fat in this mix.  Flipping isn’t necessary, but if you want to get grill marks on the skin, you can.  I recommend poking the coals to get the ash off, raising the heat, and adding some more wood the get the smoke going.  As you can see, I only use a few pieces of wood each time.  You can see the chicken turning a golden brown, thanks to the olive oil.  Give it about another hour and then poke the coals and add more wood.  At this point they are done and will taste great to eat, or ……….

You can brush them, both sides, with barbecue sauce, like Sweet Baby Ray's Sweet ‘n Spicy, or your favorite.  Place the breasts over the coals for about 10 minutes each side.  Here is what you should wind up with: