Reverse Seared Chicken Breast
This BBQ reverse seared chicken breast brings the best of two worlds together. The chicken is smoked low and slow for juicy, tender meat, before then finished with a high heat sear to give it that charred finish we all love!
Servings: 4
Calories: 309kcal
Ingredients
- 4 chicken breasts boneless and skinless
BBQ Chicken Dry Rub
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- Rinse the chicken under a cold tap and pat dry with a paper towel
- Combine all BBQ dry rub ingredients in a small bowl. Use a tablespoon to mix, and aim to break down any lumps that have formed.
- Place chicken breasts on chopping board or counter surface. Liberally cover the chicken with the rub, making sure to cover the underside of the meat too.
- Transfer the chicken to a ziploc bag (you might need to use two or more to fit all the chicken in). Place in the refrigerator and leave for an hour.
- Set up your grill or smoker for 2-zone indirect cooking. Aim for a cooking temperature of 225°F.
- Cook the chicken at 225°F, until the internal temperature has reached 150°F
- Remove chicken from grill and cover.
- Increase cooking temperature to high, and place the chicken back on the grill, directly over heat. Grill for one minute on each side.
- Aim for internal temperature of 160°F
- Remove from grill cover in foil. Leave to rest for ten minutes. Serve and enjoy.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 50g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2078mg | Potassium: 1136mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4117IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg