I used several oven and grill recipes as models but really none were close to the quick recipe I wanted. I like to rub and go... a no fussy way of cooking. I can't claim no mess though.
Notes: I smoked with hickory chips. I keep a box on the grill and just throw a large handful of chips in when I turn the grill on. The smoke starts well in about 10 minutes and lasts for 20-25 minutes which is just right for a recipe like this.
While I made this mainly to have an excuse to eat some leftover Memphis sauce, it was great without it. My wife ate most of her's without sauce and she LOVES the sauce. I also ate about half without the sauce and it was great.
Tools: The usual clean and oiled gas grill
2 Trimmed skinless boneless chicken breast
Hand full of hickory chips (optional)
1 t vegetable oil
1 t ReaLemon
1 t paprika
1t crushed garlic
1/2 t salt
1/4 t black pepper
1/8 t cumin
2) Trim chicken breasts, pat dry.
Ingredients2 Trimmed skinless boneless chicken breast Hand full (optional) hickory chips Wet Rub 1 t vegetable oil1 t ReaLemon1 t honey1 t paprika1 t garlic1/2 t salt1/4 t black pepper1/8 t cumin
1) Put a large hand full of hickory chips in an open container on the grill (optional). Then preheat on high for 10 minutes. Clean and oil grates.2) Trim chicken breasts, pat dry.3) Mix ingredients for wet rub and brush on all sides of breast.4) Decrease heat to medium. Place smooth side down. Flip every 5-6 minutes and if any wet rub is left, bush on after the first two flips. Grill for 25-30 minutes until internal temp of 165.5) Let rest for 5 minutes before serving.
DetailsPrep time: Cook time: Total time: Yield: 2 servings