This is as good as a bone in skin-on breast in the smoker without the hassle of the bones when you eat it. Serve whole or slice for sandwiches.
4 whole boneless skinless chicken breasts
1 bottle Ken's Herb and Garlic Marinade
1 pound of nice fatty bacon
Marinate chicken in a Ziploc bag overnight before smoking.
Prepare your smoker and heat to between 275 and 300 (I know it's hotter than normal).
Prepare your chicken and get a solid layer of bacon to cover all the meat. The bacon will render (melt) and will keep the meat from drying out too much.
At right around 1 hour, watch your thermometer and pull the chicken out of the smoker just as soon as it reaches 165 degrees (Let the temperature be your guide rather than the time and don't overcook it.).
Place it all together on a rack in a pan with foil over the top and a little water or chicken broth int he bottom. Let it sit in the pan in a 170 degree oven for 45 minutes to an hour to allow the steam to do some magic on the meat.
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