Smoked Crusted Orange Chicken

• Gluten free

• Meat

  • 3 Chicken breasts
  • 1 Favorite poultry spice rub

• Produce

  • 1 tbsp Garlic powder

• Condiments

  • 1/2 cup Soy sauce

• Drinks

  • 2 cups Concentrate orange juice, frozen

Found on smokedngrilled.com

Ingredients

• 3 chicken breasts (with skin and bone in)
• 2 cups frozen concentrate orange juice (no water added)
• 1/2 cup Soy Sauce
• 1 Tablespoon garlic powder
• Favorite poultry spice rub

Directions

• Rinse and remove the skin and excess fat from the chicken breasts. Put them into a plastic bag and set aside.
• Mix the marinade ingredients together. (Remember, do not add water to the orange juice!). Pour the marinade over the chicken breasts inside the plastic bag, remove the excess air and seal tight. Place in a bowl in case of leakage, and refrigerate for 8 hours or over night.
• Prepare your smoker and get it stabilized at around 250° F. I used apple wood for this cook.
• Pour off the excess marinade from the chicken and discard. Rub all surfaces of the chicken generously with your favorite spice rub. Place the chicken breasts in the smoker for about 1 1/2 to 2 hours.
• Note: I recommend taking it off when the temperature of the meat, (measured at the center of the thickest part of the breast), reaches about 160 degrees on a digital thermometer. Most charts list 167 degrees as the temperature for being done. I’ve personally found that 160 degrees is thoroughly cooked, but still very moist and tender. 167 degrees tends to be more dried out and a bit on the chalky side.