Wow!  Suggestions keep coming.  It'll be impossible to find a favorite.  That's a good thing.

Citrus zest mixed with oil, herbs, garlic and chili powder is a favorite of mine.  So is tandoor,  Jamaican jerk and Korean "BBQ", all easy and adaptable.

Bump!

When you marinade chicken, do you dry it before smoking or do you put it in the smoker wet?

The best way to spice up boneless, skinless chicken breast is to change to chicken thighs.

The come out great on the smoker and they are much more flavorful. I start with a pretty standard rub and add BBQ sauce at 145, taking them off somewhere around 185 to 195.

No matter what I do, I can't seem to over cook them.

Bump!

When you marinade chicken, do you dry it before smoking or do you put it in the smoker wet?

When I use a Lawry's marinade, I put them on the smoker wet.

Our standard is to coat lightly with 'Weber - Kick-n-chicken', place in glass baking dish, pour in bottle or can of beer, cover and place in refrigerator for a few hours or overnight.  Place on grill and cook until your desired temp.  I recover the marinade mix and pour over the breasts at the 'flip'.   I nicknamed this as 'Drunken Chicken'..

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These taste great with mashed potatoes, or rice etc. and also work great as leftovers also in 'chicken in a salad', chicken salad, fettuccine alfredo etc..  This grilled chicken really step up these dishes well while not overpowering the main entree..

I cut two half-breasts into ½-inch strips.



Marinade Ingredients
1½ Tablespoon of Italian Fusion Seasoning
1 Cup of garlic infused extra virgin olive oil
¼ Cup of balsamic vinegar
 
Directions
1.  Marinate the chicken strips for at least an hour (longer is fine)
2.  Preheat the grill to 400°
3.  Grill on Frog Mats until the internal temperature is 160°
4.  Flip after 8 minutes
5.  I grilled for 16 minutes and the IT was slightly over 160°

Good, but not "raving" good.  Better than average, tho'.

My latest encounter with BSCB was yesterday, SPG, sous vide, and grind 5 lbs. in the food processor. Combine with 2.5 lbs. cooked rice and 2.5 lbs. cooked/processed mixed vegetables and frozen in 1 oz. portions. Yes Tina, my 2 1/2 year old Havanese, does eat well.

I coat mine with mayo, season with whatever sounds good at the time. Pappy's, applewood rub, garlic and hers , etc.  Then I tuck the tapered end of the breast under until it is about the same thickness as the big end.  Cook at 300 - 350 until I get an IT of 165F.  Use a remote thermometer like a Thermoworks Smoke. DON'T OVER COOK!

The breast will come out tender, and so juicy that when you cut into it it will squirt you in the eye! LOL

If it can't be fried, always been partial to grilled Teriyaki...

I coat mine with mayo, season with whatever sounds good at the time. Pappy's, applewood rub, garlic and hers , etc.  Then I tuck the tapered end of the breast under until it is about the same thickness as the big end.  Cook at 300 - 350 until I get an IT of 165F.  Use a remote thermometer like a Thermoworks Smoke. DON'T OVER COOK!

The breast will come out tender, and so juicy that when you cut into it it will squirt you in the eye! LOL

Yeah.  I forgot about that.  I used to do it once-in-a-while...2018 post.

I've never used it for glue but it works great for searing.