Smoked & Glazed Chicken Breasts

Smoked chicken is one of our favorite proteins to throw on the smoker because it’s so flavorful.  For this recipe, we smoked the chicken breasts at a low temperature for flavor, then finished over direct heat for sear. Adding the sauce at the end allows for some extra flavor and caramelizing. 

The Ingredients

The Tools

  • MEATER Wireless Probe Thermometer
  • Basting Brush
  • Tin Foil Drip Pan
  • Tongs

The Grill & Fuel

  • Weber 22” Kettle Grill
  • Kingsford Hickory Charcoal Briquettes
  • Apple Wood Chips

The Process:

  • Set the grill up for indirect grilling
  • Heat the smoker/grill up to 250 degrees Fahrenheit
  • Coat the chicken with the oil. Combine the All Ration & First Strike seasonings and apply to the chicken.

  • Place chicken on the smoker and smoke until an internal temperature of 155 degrees F, 45-60 minutes
  • Remove the chicken from the smoker and brush on ¾ cup of Pogey Bait Sweet Honey Sauce
  • Place chicken back on the smoker directly over the heat, top side down, close the lid and cook for 3-4 minutes
  • Remove the chicken from the grill and let sit for 10 minutes.  Slice and serve with your favorite sides and beverage

Next week we show you what we did with the left overs!!! Can you say chicken tacos!?!


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.