Smoked Bacon Wrapped Chicken Breasts

5
Servings
2h
Prep Time
3h
Cook Time
5h
Ready In


"From smoking meatdotcom news letter. This is written for a standard smoker but could also be done on a grill using the indirect heat method with a water pan and foil pouch filled wood chips. Prep time includes brining."

Original recipe yields 5 servings
OK
  • FOR THE BRINE
  • FOR THE CHICKEN

Nutritional

  • Serving Size: 1 (381.1 g)
  • Calories 623
  • Total Fat - 58.4 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 81.6 mg
  • Sodium - 7850.2 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 0 g
  • Sugars - 12.8 g
  • Protein - 9.9 g
  • Calcium - 18.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

FOR THE BRINE


Step 1

Pour the water into a pitcher then add the salt, stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.

Step 2

Put chicken in a deep glass container and pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold, let chicken soak for 2 hours flipping them over at the halfway mark.

TO PREPARE THE CHICKEN BREASTS


Step 3

After rinsing the breasts to make sure there was no extra salt on the outside of the meat, put the breasts in a clean bowl and cover them with rub.

Step 4

Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.

Step 5

Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.

Step 6

Smoking the Chicken Breasts:. Setup the smoker for about 225°F for best results, and add dry and soaked wood chips.

Step 7

Once the smoker is ready, place the chicken breasts directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.

Step 8

Estimate about 3 hours of cook time, but that will depend on the thickness of the chicken breasts that you purchased.

OPTIONAL


Step 9

About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.

Step 10

There done when a safe internal temperature of 165°F is reached.

Tips & Variations


  • Toothpicks

Related

Crazed_Chef

The brine made the chicken very tender. I made up a rub using paprika, brown sugar, cayenne, garlic and onion powder and Louisiana hot sauce. I spread it on the chicken then wrapped it in the bacon. When I was about ready to take it out of the smoker, I added some Sweet Baby Ray's bbq sauce to make it even better. It was awesome!

review by:
(18 Aug 2015)