Bacon-Wrapped Smoked Chicken Breast

Name: Speckumwickelte Hähnchenbrust vom Smoker
Total time: 3 h
Ingredients: 150 g Bauchspeck in Scheiben; 10 g Paprikapulver geräuchert; 15 g Brauner Zucker; 12 g Meersalz; 6 g Knoblauchpulver; 3 g Cayennepfeffer; 4 g Schwarzer Pfeffer

SmokingPoultryHot SmokingMedium3-4 hrs74 °C120-135 °CHickory + Apple

Juicy chicken breast is wrapped in crispy bacon strips and cooked in the smoker. The bacon protects the meat from drying out and gives it an intense smoky flavor. This dish is an absolute classic of American BBQ cuisine.

Ingredients(for 1 kg)

Sliced Bacon150 g

Smoked Paprika10 g

Brown Sugar15 g

Sea Salt12 g

Garlic Powder6 g

Cayenne Pepper3 g

Black Pepper4 g

Instructions

Rubbing & Marinating

1 hr.

Mix all dry ingredients and rub the chicken breast evenly. Cover and marinate in the refrigerator for at least 1 hour so the rub can absorb.

Wrapping

10 min.

Wrap bacon strips tightly around the chicken breast with slight overlap. Secure with toothpicks so the bacon strips do not come loose during smoking.

Smoking

2-3 hrs.

Preheat smoker to 120-135 °C and add hickory and apple wood chips. Smoke bacon-wrapped chicken breast indirectly until core temperature reaches 74 °C. For crispy bacon raise temperature to 150 °C for the last 15 minutes.

Resting

10 min.

Remove chicken breast from smoker, remove toothpicks and let rest for 10 minutes. Then serve immediately.

Pro Tip

Wrap bacon strips slightly overlapping and tightly so they do not come loose during smoking. Insert toothpicks at a 45-degree angle.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free