Grilled Chicken Breast on Your Gasser. I love these. Quick, easy and jam packed with flavor!

I trim the thick part out of a big chicken breast and wrap a thick slice of pepper bacon around it season it and then onto a “Hot Grill”. Give it a “Kiss of Smoke” with a Wedgie and it’s ready to eat in about 20 minutes.

You can top them with anything you like or eat them as they are. And they are so good! We did these with some guacamole.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser

Prep Time: 15 minutes
Cook Time: 20 minutes around 400* (205c), low on this grill
Grill: Gas Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Grilled Chicken Breast on Your Gasser 

• 1 boneless and skinless chicken breast for each burger you want to make
• Thick sliced pepper bacon, 1 slice for each burger
• Chef of the Future “Southwestern Seasoning”
• Guacamole

Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser 

What You Need for Smokin on Your Gasser: 

First you need a grill that’s burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 being even better.

You need some kind of oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there. But you need to know what it is where the meat is.

I use a Maverick ET-732 that has 2 probes, one for the meat and one for the grill level.

Then you need a “Smoke Box” and the “Wedgie” is a good one. The cool thing about using the “Wedgie” is that BBQ Pellets on Line sells 1, 3 and 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different pellets! 

Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser 

Cooking Directions: Grilled Chicken Breast on Your Gasser 

This is a fun one to do. I used a meat tenderizer (Big Hammer) and pounded the thick part of the breast until I had an even thickness across it. Using an egg mold for a guide so they were all the same size I trimmed it to form a chicken patty. Don’t worry if you don’t have an egg mold. Any glass or coffee mug will be fine to use.

Then I wrapped a slice of thick cut pepper bacon around the side and pinned it with a toothpick on both sides to hold it in place. Seasoned it with our Chef of the Future Southwestern Seasoning and we are ready to light the grill.

 

 

Preheat the Grill Grates to 400* (205c) and light your Wedgie for that “Kiss of Smoke”

Place your chicken directly onto the Hot Grill grates. I gave these 6 minutes and gave them a quarter turn. 6 more minutes flip them and do it again. About 20 minutes on the grill but cooking time will vary by grills, pellets and the size of your chicken. So, go by TIME.

When the chicken reaches an internal temperature 165* (74c) pull it off and build your plate.

U.S.D.A. safe for chicken is 165* (74c) & pork is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser 

 

 

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser

 

 

Grilled Chicken Breast on Your Gasser
Smokin’ on Your Gasser 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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