Stove Top Smoker Boneless Chicken Breasts (With or Without Skin)

Ingredients

• 4 (8 ounce)  boneless chicken breasts (this amount will fill up the smoker rack at one time) or 6 (6 ounce)  boneless chicken breasts (this amount will fill up the smoker rack at one time)
• 1 1/2 tablespoons wood chips
• kosher salt & freshly ground black pepper

Directions

1. 1

   Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.

2. 2

   Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.

3. 3

   Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your

4. 4

   favorite rub into both sides of the chicken.

5. 5

   Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.

6. 6

   outlined above.

7. 7

   For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.

8. 8

   side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.

9. 9

   Serve immediately.

10. 10

    Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.