Hickory Smoked Chicken Breast

• 4 cups chips Hickory Wood, soaked
• 2 chicken breasts bone-in, skin on
• kosher salt
• black pepper freshly cracked
• olive oil for drizzling on chicken

1. Season the chicken with salt, pepper and drizzle with olive oil on both sides. Set aside.
2. Lite the BBQ: Stuff the bottom of the chimney BBQ starter with about three sheets of crumpled newspaper.
3. Fill the top of the starter with charcoal and lite the newspaper (on the bottom) to start the fire.
4. Check after 20-25 minutes to see if the coals are turning white and ready.
5. Carefully pour the hot coals in a pile on ONE SIDE of the BBQ.
6. Take soaked wood chips and scatter them on and around the hot coals.
7. Place your chicken (skin side up) on the OPPOSITE side of the grill that the coals are on. This will slow smoke the chicken over indirect heat.
8. Close the lid of your BBQ, leaving the air vents open about 3/4.
9. Check the clock! After 30 minutes, turn the chicken over.
10. Cook the chicken, skin side down, for 15 minutes more.
11. Remove the chicken to a clean plate to rest for 5-10 minutes.

chips hickory, chicken breasts bone, kosher salt, black pepper, olive oil

Taken from www.yummly.com/recipe/Hickory-Smoked-Chicken-Breast-1658817 (may not work)