cups wood chips, soaked for 1 hour in water to cover, then drained (preferably apple)
Serving Size: 1 (98) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 201 g72 %
Total Fat 22.4 g34 %
Saturated Fat 11.7 g58 %
Cholesterol 87.1 mg
Sodium 49.7 mg
Dietary Fiber 1.4 g5 %
Sugars 0.9 g3 %
Protein 16.2 g
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.