These smoked chicken breasts, doused with a sweet and savory citrus and honey mop, are amazing when served alongside a spicy coleslaw for a summer barbecue.
The basis for our smoked breasts starts out with a chicken dry rub made with paprika, cayenne pepper, brown sugar and onion. It’s then doused with a delicious chicken mop made with orange juice, honey, Worcestershire sauce and melted butter.
Smoke at 220 F for roughly 30 minutes, turning once halfway. The smoked chicken will be ready when it reaches a temperature of about 161-165 F.
Serve with cole slaw and barbecue sauce, or make into barbecue chicken sandwiches.
Learn more about my Green Mountain Grills pellet grill/smoker.
Smoked Chicken Breasts with Citrus & Honey MopRecipe by Jason Hill – CookingSessions.com
- 6 boneless skinless chicken breast halves
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons turbinado sugar
- 1 teaspoon fresh cracked pepper
- 1 teaspoon onion powder
- 1 pinch cayenne pepper
- 1 cup orange juice
- 1 teaspoon honey
- 1 teaspoon citrus zest
- 1 tablespoon Worcestershire sauce
- 3 tablespoons melted butter
- Mix up dry rub ingredients.
- Place 6 boneless, skinless chicken breast halves on saran wrap and cover with another layer. Pound with mallet until they are of even thickness. Remove top layer of plastic.
- Coat chicken with the dry rub on both sides. Let sit at room temperature for about 20 minutes.
- Make Citrus Mop by mixing all the ingredients together.
- Drizzle chicken with about half of the citrus mop.
- Preheat smoker to 220 F. Lay chicken on the smoker and smoke for about 30 minutes. Halfway through the cooking process, mop them with the rest of the citrus mop.
- When chicken reaches 161-165, remove them from the smoker. Serve with cole slaw and barbecue sauce, or make into sandwiches.