Prep 1 hr
Cook 16 mins
- 2 tablespoons celery salt
- 2 tablespoons sweet paprika
- 2 tablespoons garlic powder
- 1 tablespoon fresh ground black pepper
- 6 bone-in chicken breast halves, with skin
- 8 tablespoons unsalted butter, melted
- barbecue sauce, your favorite
- 2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably apple)
- Make the rub: combine celery salt, paprika, garlic powder, and pepper in a small bowl; stir to mix (using you fingers works well).
- Trim any sinews or excess fat off the chicken breasts and discard.
- Rinse breasts under cold running water, then drain and blot dry with paper towels.
- Place them in a baking dish; sprinkle with rub all over the chicken breasts on both sides, patting it onto the meat with your fingertips; let the breasts cure in the refrigerator, covered, for 30 minutes to 1 hour.
- Set up grill for direct grilling using a two-zone fire and preheat one zone to medium and the other to low (two-zone=preheat half or two out of three burners to medium and the rest on low).
- For gas grill—place all the wood chips in the smoker box and run the grill on high until you see smoke, then reduce heat to medium.
- When ready to cook, brush and oil the grill grate; place the chicken breasts, skin side down, over the medium zone of the grill; grill until golden brown and cooked through, 6-8 minutes per side or until done.
- Lightly baste the chicken breasts with the melted butter as they cook, but don’t start until each breast has cooked for 3 minutes on each side.
- Move the chicken over to the low zone of the grill if the dripping fat causes flare-ups.
- Transfer the grilled chicken breasts to a platter and drizzle any remaining melted butter over them.
- Serve with barbecue sauce on the side.