Garlic and fresh herbs create a mythical crust on this smoked chicken breast. Video instructions below:
This has a ton of Fall vibes as the herbs and smoke have all the smells of autumn. Though, this chicken herb-crusted chicken recipe is great all year round. In addition to being ridiculously juicy and flavorful, this smoked chicken recipe is easy! Though we call for fresh herbs, you could substitute dry herbs if that’s what’s available to you.
3 Chicken breast halves
2 tablespoons Back Rub
1 head parsley, minced
1 tablespoon rosemary, finely minced
1 teaspoon oregano, finely minced
1 teaspoon thyme, finely minced
Olive oil to coat chicken
Pull the skin away from the chicken breast, leaving it attached to protect the chicken while it cooks.
In a small bowl, combine olive oil, herbs, and seasoning. Reserve 2 tablespoons of mixture for serving. Rub the mixture all over the chicken, including under the skin. Pull the skin back over the breast.
Prep smoker to 275F. Place chicken on bbq and smoke until the probe thermometer reaches 170F in the deepest part of the meat, 2-3 hours, try not to touch the bone.
Remove from smoker and let rest for 15 min. Remove bone from the back of the breast, slice, and serve with a side of the herb mixture from earlier.
Keep leftovers for chicken pot pie. Next week, we are making a chicken pot pie soup using leftover herb-crusted chicken with a beer broth.
Crisp the skin by placing it under the broiler or finish the chicken over direct heat.
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