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Bacon Wrapped Chicken Breasts
Ah, yes! Everyone knows about America’s obsession with bacon. Feast on these bacon-wrapped chicken breasts as the bacon forms into a rich, crispy coating on the outside. The flavor of the bacon and smoke will soak into the chicken breasts, and this will give that extra flair of flavor to make this a dish to remember.
Estimated Smoke Time:
Charcoal, Wood Chips
For the brine:
- 4 cups of cold drinking water
- 1⁄4 cup kosher salt
- 1⁄4 cup brown sugar
For the chicken:
- 4 -6 chicken breasts (boneless and skinless)
- regular cut bacon (3 slices per breast)
- ribs or chicken, rub
- smoky barbecue sauce
1 Brine the chicken with the brine ingredients. Allow them to brine for two hours in the fridge. You may want to flip the breasts over an hour in just to make sure they are all soaked evenly.
2 Rinse the chicken breasts, and cover them with the rub you made.
3 Lay down three pieces of bacon down on a cutting board or other clean area. Lay one chicken breast on top of the bacon.
4Roll the chicken breast over so the bacon wraps around it. Use the toothpicks to hold the bacon onto the chicken.
5 Place the chicken breasts in the smoker. Space them about one inch apart so the smoke can get all sides.
6 Half an hour after the breasts are done cooking, brush the top of them with a light coat of your smoky barbecue sauce.
7 The internal temperature should be 165 degrees before serving the chicken.
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