Smoked Chicken Breast With Caramelized Onions
For the Chicken
- 4 chicken breast halves, bone-in
- 4 tablespoon olive oil
- 1 medium onion, sliced
- salt and pepper to taste
- your favorite brine recipe
- your favorite dry rub recipe
Selecting Your Chicken Breast
Use bone-in chicken breasts with skin. These will help keep chicken moist and add flavor while smoking.
Brine the chicken breasts with a favorite brine. Remove 1 hour prior to smoking and rinse.
Add your favorite rub. Make sure to cover the breast, working into the meat and under the skin.
Preheat the smoker to 225-230°F and add wood chips.
Hot TipUse a sweeter wood like apple or cherry instead of a more earthy wood like mesquite.
Place the chicken breasts in the smoker, smoking for 2 hours.
Set up the grill for indirect heat and preheat to 375° F. Place a cast iron skillet on the non-heated, indirect side. Let skillet warm with the grill.
Add olive oil and onions to the skillet, cooking for 15 minutes or until the onions are slightly translucent.
Remove the chicken breasts from the smoker and add to the skillet. Carefully cover with foil and let roast for about 15 minutes. The onions should brown and caramelize.
Remove from heat, serve with pan drippings and enjoy.
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