Smoked Chicken Breasts Honey Mustard Glaze
Smoked Chicken Breasts Honey Mustard Glaze was the perfect marriage of sweet and smoky. Made extra delicious with Briggs True Mustard sauce blended with honey and a generous sprinkling of Chef of the Future Honey Garlic Bourbon Rub & Glaze. We smoked these low and slow and they were definitely worth the wait. Patti sautéed some fresh green beans with mushrooms and slivered red onions, plus some store bought Cole slaw. An extra special date night dinner with just a few ingredients and a “Kiss of Smoke”….
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Sawtooth Wood Pellet Grill/Smoker 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…
See Video: http://datenightdoins.com/video-smoked-chicken-breasts-honey-mustard-glaze/
Smoked Chicken Breasts Honey Mustard Glaze
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 4 hours at 225* (107c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Pecan
Ingredients: Smoked Chicken Breasts Honey Mustard Glazed
- 5lbs. bone in chicken breasts
- 1 5oz. bottle Briggs True Texas Mustard Sauce
- 1 ½ cups honey
- 2 teaspoons Chef of the Future Honey Garlic Bourbon Rub & Glaze
Smoked Chicken Breasts Honey Mustard Glaze
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Smoked Chicken Breasts Honey Mustard Glaze
Preheat the Grill Grates to 225* (107c).
Generously sprinkle both sides of chicken with Chef of the Future Honey Garlic Bourbon Rub & Glaze. Insert the Meat probe and place them on the grill.
In a small bowl blend honey and Briggs True Texas Mustard Sauce.
After about 3 hours liberally brush the chicken with the glaze and continue cooking for another 30 minutes. Now apply another heavy coat of your glaze.
Our chicken took 4 hours, yours may vary a bit because they may be bigger/smaller. So use time as a guide line for when to check temps.
When the chicken reaches an internal temperature around 165* (107c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (107c). Keep in mind that the chicken 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.
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.
Smoked Chicken Breasts Honey Mustard Glaze
A Wood Pellet Grill Recipe 
On the Grill Grates with a Maverick
Liberally Brush the Chicken with the Glaze
Time to Bring It In
Smoked Chicken Breasts Honey Mustard Glaze
A Wood Pellet Grill Recipe 
Lookin’ Good
Let’s Eat!!!
Smoked Chicken Breasts Honey Mustard Glaze
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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
http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning
“Date Night Butt Rub“
“Date Night Heat“, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/
Our Cutlery Provided By:
- 5lbs. bone in chicken breasts
- 1 5oz. bottle Briggs True Texas Mustard Sauce
- 1 ½ cups honey
- 2 teaspoons Chef of the Future Honey Garlic Bourbon Rub & Glaze
- Preheat the Grill Grates to 225* (107c).
- Generously sprinkle both sides of chicken with Chef of the Future Honey Garlic Bourbon Rub & Glaze. Insert the Meat probe and place them on the grill.
- In a small bowl blend honey and Briggs True Texas Mustard Sauce.
- After about 3 hours liberally brush the chicken with the glaze and continue cooking for another 30 minutes. Now apply another heavy coat of your glaze.
- Our chicken took 4 hours, yours may vary a bit because they may be bigger/smaller. So use time as a guide line for when to check temps.
- When the chicken reaches an internal temperature around 165* (107c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (107c). Keep in mind that the chicken 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.
