I decided to try chicken breasts on my smoker even though there are many posts warning that they come out too dry. I countered the dryness by injecting them with a chile-lime butter (recipe courtesy of Bobby Flay). The chile-lime butter was initially used on grilled corn, but I thought it might work as an injected marinade for chicken. So, I melted the butter and injected the chicken breasts with it, and used more of it to baste the outsides during cooking. Smoked with mesquite chunks to 170 degrees internal. Bottom line is that the chicken came out very moist and tasty!
post #1 of 4
7/13/08 at 6:28pm