Flavor Pro™ Smoked Chicken Breast
Prep Time: 10 Min | Cook Time: 1 Hrs
- 1 4 Boneless Skinless Chicken Breast
- 2 2 Tablespoons Salt-Free Chicken Seasoning
- 3 1 Tbsp Olive Oil
- 4 1 Lemon Juiced (Can Substitute 2 Tbsp Bottled Lemon Juice)
- 5 3 Cloves Garlic (Minced)
- 6 1/4 Cup Yellow Onion (Finely Chopped)
- 7 1/2 Tsp Oregano
- 8 1/2 Tsp Basil
- 9 Pinch of Salt & Pepper
- 10 2 Tbsp Onion Powder
- 11 2 Tbsp Garlic Powder
- 12 1 Tbsp Chili Powder
- 13 1 Tbsp Paprika
These marinated and smoked chicken breasts are a great source of clean protein and are perfect for a week of healthy meal prep! You can use your favorite healthy marinade and low sodium seasoning or try what is provided with this recipe. The smokiness and spices should help you forget about all the salt and sugar that's absent from the flavor profile. Enjoy!
Rinse off your chicken breasts and pat dry with a paper towel. Trim off any excess fat or areas where meat is very thin.
In a gallon sized ziplock bag, add chicken breasts and 1 Tbsp olive oil, 1 lemon, juiced, 3 cloves garlic, ¼ cup yellow onion, ½ tsp oregano, ½ tsp basil, pinch of salt & pepper. Let marinate for 1-2 hours or overnight if you so choose.
Once marinated, rinse off the chicken and pat dry. Add your salt-free or 2 Tbsp onion powder, 2 Tbsp garlic powder, 1 Tbsp chili powder, 1 Tbsp paprika, 1 Tbsp parsley, 1 ½ tsp black pepper seasoning to all sides of the chicken breast. Place the seasoned chicken in the refrigerator for 10-15 minutes while your grill heats up.
Prepare your Flavor Pro for indirect heat at 225° F by filling the far left slot of the Flavor Drawer with charcoal. Add a few chunks of smoking wood to the coals as well. I used hickory for this recipe but feel free to use whatever smoking wood you like. Use both burners on the left to light the charcoal. Once charcoal is lit, you may turn your burners off. Keep both smoke stacks open.
Once your Flavor Pro is up to temperature, add your chicken breasts to the far right side of the grill grate, away from the heat source. Add coals and wood as needed to maintain your temperature.
Smoke for approximately 1 hour or until your chicken breasts reach an internal temperature of 165° F. Be sure to keep a close eye on the internal temperature, going over 165° F may cause your chicken breasts to dry out.
Let rest 10 minutes before slicing.