Smoked Buttermilk Herb Chicken Breasts

• 2 cups buttermilk
• 1/4 red onion, chopped
• 6 garlic cloves
• 1 teaspoon of fresh mint
• 1 tablespoon fresh oregano
• 2 tablespoons fresh chives
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 2 tablespoons sugar
• 3 large chicken breasts

1. Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
2. Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
3. Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
4. Allow the breasts to rest for 5 minutes, then slice and enjoy!

buttermilk, red onion, garlic, mint, fresh oregano, fresh chives, kosher salt, black pepper, poultry seasoning, sugar, chicken breasts

Taken from www.food.com/recipe/smoked-buttermilk-herb-chicken-breasts-464852 (may not work)