One of the best things about my Traeger Timberline smoker is that it can be used to make easy, moist, boneless skinless chicken breasts.
The circulating air allows for a great crust and cooking at high temperatures makes a cut of chicken that can be dry and rubbery moist with a great coating.
I am busy getting our garden in shape so I wanted to make this recipe as simple as possible.
I mixed 40 ml (3 tbsp) of bourbon with 75 ml, (1/3 cup) of barbecue sauce. For this cook I used Heinz Memphis BBQ Sauce but any quality sauce will do.
I coated the chicken with the mixture, covered, and marinated for 2 hours to overnight, turning occassionally.
I heated my grill to 450 F (230 C) and put the chicken in for 10 minutes. Brush the chicken with sauce, flip and cook for 10 minutes more or until the internal temperature is 165 F (74 C).
You could do this over indirect heat on a gas or charcoal barbecue.
Remove and let the breasts rest for 5 to 10 minutes
Easy doesn’t mean not tasty. The air circulation of the pellet grill with a higher cooking temperature resulted in moist chicken breasts with a good coating and a touch of char.
Try these the next time you’re feeling lazy.
The Old Fat Guy
Easy Bourbon Chicken Breast
- 2 boneless skinless chicken breasts
- 40 ml bourbon 3 tbsp
- 75 ml barbecue sauce ⅓ cup
- Mix bourbon and barbecue sauce. Put in a dish with the chicken. Cover and marinate for 2 hours to overnight.
- Preheat your smoker to 450 F (230 C). You can also do this in a barbecue over indirect heat. Put chicken on grate and cook for 10 minutes. Brush with marinade, turn and cook for 10 minutes more or to an internal temperature of 165 F (74 C).
- Remove chicken from heat and let it rest 5 to 10 minutes.