I love to smoke a bunch of chicken breasts just before Winter. Once cool, I wrap them individually before freezing so I can use them later in salads, pasta, sandwiches or even home made pizzas.
Ingredients:
- 12 chicken breasts
Brime:
- 2 litres water
- 125 ml sugar
- 125 ml salt
Dry rub:
- 100 ml brown sugar
- 50 ml dried parsley
- 50 ml chili powder
- 50 ml paprika
- 25 ml cayenne
- 25 ml garlic powder
- 25 ml onion flakes
- 25 ml grounded coriander
- 15 ml onion salt
- 15 ml dried thyme
- 10 ml cinnamon
- 10 ml nutmeg
Method:
- Mix the brime ingredients together and add the chicken breasts
- Place overnight in the refrigerator
- The next day, remove the chicken breasts from the refrigerator and pat dry with paper towel
- Place the chicken breasts in a large ziplock bag
- Mix the ingredients for the dry rub and add to the the chicken breasts
- Mix well to cover all the chicken breasts evenly
- Place in the refrigerator while you start your smoker
- When the smoker is ready, place the chicken breast on the grill, cover and smoke for about 2 hours at about 250 degrees (smoking is not an exact science…). Verify if the chicken breasts are cook and enjoy!
