Fired up the Weber for Some Bone-In Chicken Breasts (w/ Q-View)

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adiochiro3

Master of the Pit
Original poster
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
Momma wanted some BBQ chicken breasts, but there wasn't enough to warrant firing up the big smoker -- so I decided to fire up the Weber kettle. The breasts are coated in butter & lemon juice with garlic powder, salt, & pepper.



Don't think I've used the kettle since last Thanksgiving.
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I used indirect heat with Rancher coals & some ash + hickory for added smoke.
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Cook temp floated between 235-255*. Here they are at an IT of 170* (the temp spiked and it got away from me
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).



Momma made mashed taters, gravy & broccoli to go with it. The family & a good friend demolished the food -- which is really the point, isn't it?
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Thanks for looking!
 
Looks good!!!!

The wife and I swear by bone and skin breast, She is Puerto Rican and I am Texan, so the spices get real fun at my house.

She rubs the breast down with EVOO, black pepper,Powdered garlic, adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo), Sazon (http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon) toss them into a plastic bag and let set for a few hours..then grill to perfection..they come out just as juicy as the went in.
 
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