Hot Honey Smoked BBQ Chicken
This hot honey smoked BBQ chicken is infused with smoke as it cooks to tender, juicy perfection and slathered with a spicy, sweet hot honey BBQ sauce to create a chicken dish perfect for all your favorite sides.
Servings: 6 Servings
Ingredients
- 6 boneless skinless chicken breasts
- 1 ½ cups BBQ sauce, divided
- ½ cup hot honey
- 4 tablespoons butter
- 3 tablespoons Slap Ya Mama seasoning
- 3 tablespoons garlic salt
- 1 tablespoon granulated garlic
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes
Instructions
- Preheat the smoker to 275 degrees.
- Take two long pieces of aluminum foil and place them lengthwise over a baking sheet.
- Spread a layer of BBQ sauce on the foil where the chicken breasts will be placed.
- In a small bowl, mix all the seasonings together.
- Coat each piece of chicken into the seasonings coating all sides.
- Place on top of the BBQ sauce.
- Pour the hot honey over the chicken and add pads of butter randomly on top of the chicken.
- Fold up one piece of foil first, enclosing the chicken. Next, do the same thing with the second piece of foil.
- Place back on the baking sheet and place in the smoker.
- Smoke chicken for 1 ½ - 2 hours then remove the baking sheet and chicken off the grill.
- Carefully open the foil, and using tongs, place the chicken breasts directly on the grill of the smoker, turn the smoker to 400 degrees, and brush with BBQ sauce.
- Smoke for another 30 minutes or until the internal temperature reaches 165 degrees.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
- Defrost overnight if frozen. Then, microwave at 1-minute intervals until heated through.
- Always wash your hands after handling chicken to avoid cross-contamination.
- Heavy-duty foil is best for this recipe. It resists tearing as you wrap it around the chicken, ensuring the heat, moisture, and sauce don't escape.
- If you're using traditional woodchips, be sure to soak them for a minimum of 30 minutes to ensure they smoke rather than burn.
- Use a meat thermometer to ensure your chicken is fully cooked to an internal temperature of 165 degrees. This is especially important for smoked chicken, as the smoke can often impart a pink hue to the meat.