Hickory Smoked Chicken Breast

1. 1

   Season the chicken with salt, pepper and drizzle with olive oil on both sides. Set aside.

2. 2

   Lite the BBQ: Stuff the bottom of the chimney BBQ starter with about three sheets of crumpled newspaper.

3. 3

   Fill the top of the starter with charcoal and lite the newspaper (on the bottom) to start the fire.

4. 4

   Check after 20-25 minutes to see if the coals are turning white and ready.

5. 5

   Carefully pour the hot coals in a pile on ONE SIDE of the BBQ.

6. 6

   Take soaked wood chips and scatter them on and around the hot coals.

7. 7

   Place your chicken (skin side up) on the OPPOSITE side of the grill that the coals are on. This will slow smoke the chicken over indirect heat.

8. 8

   Close the lid of your BBQ, leaving the air vents open about 3/4.

9. 9

   Check the clock! After 30 minutes, turn the chicken over.

10. 10

    Cook the chicken, skin side down, for 15 minutes more.

11. 11

    Remove the chicken to a clean plate to rest for 5-10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.