Louisiana Pellet Grill Chicken Breast Recipes

EASY SMOKED CHICKEN BREAST RECIPE ON A PELLET GRILL

Steps:

• Preheat the smoker to 225°F.
• Use paper towels to pat the chicken dry.
• Apply oil evenly over the entire chicken breast.
• Apply the dry rub over the chicken breast and ensure it covers all parts; top, bottom, and sides.
• Once the smoker comes up to temperature, place the chicken breasts directly on the preheated grill.
• Close the lid and smoke until the internal temperature of the chicken breast, measured in the thickest part of the meat, is 165 degrees F. This will take about 1 hour.
• If you like BBQ sauce, apply your favorite sauce for the last few minutes of cooking time.
• Remove the smoked chicken breasts from the grill and place them on a serving tray. Cover with aluminum foil and rest for 5 minutes to allow the juices to reincorporate into the meat.
• Serve with your favorite side dishes and enjoy!

HOW TO SMOKE A CHICKEN BREAST ON A PELLET GRILL

Steps:

• Preheat your pellet smoker to 225°F.
• Wash the chicken breasts and pat dry. If the chicken breasts have tenderloins attached, use a knife to remove them, and save for another dish.
• Slather the chicken breasts with oil and season each chicken breast on both sides with chicken seasoning.
• When your smoker has reached 225°F, place the chicken breasts in the center of the grill. Insert a temperature probe into the thickest and most center part of the chicken breast. Smoke at 225°F until the chicken breast reaches an internal temperature of 165°F. This should take about one hour total. Optional (recommended): If you prefer a slight crust on your chicken breast, smoke the meat at 225°F until it reaches an internal temperature of 115°F. Then, raise the temperature of your smoker to 375°F until your chicken breast reaches a safe internal temperature of 165°F.

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.