Smoked Chicken Breasts

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  3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Unsalted Butter
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  Vegetable oil
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  1 tbsp Brown sugar
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  2 tsp 2 teaspoons kosher salt
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  2 tsp Paprika, Smoked
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  2 tsp Garlic powder
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  2 tsp Onion powder
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  1 tsp 1 teaspoon ground black pepper
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  0.5 tsp 1/2 teaspoon celery salt
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  Cayenne Pepper, Ground

Instructions

1. 1Remove the chicken from the refrigerator and pat completely dry with paper towels. Brush both sides with olive oil.
2. 2In a small bowl, combine the brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, celery salt, and cayenne pepper. Sprinkle the dry rub evenly over all surfaces of the chicken and let stand at room temperature for 10–15 minutes.
3. 3Heat a large skillet over medium-high heat and lightly coat with vegetable oil. Place the chicken on the hot surface and cook 6–8 minutes per side until deeply browned and caramelized, checking the thickest part with an instant-read thermometer for 145–150°F.
4. 4Reduce heat to medium-low. Melt the butter in a small saucepan and brush it over the chicken. Continue cooking over medium-low heat for 4–6 minutes more until an instant-read thermometer inserted at the thickest part reads 160°F.
5. 5Transfer the chicken to a cutting board, tent loosely with foil, and let rest 5 minutes.
6. 6Slice the rested chicken against the grain into serving pieces.
7. 7Divide the sliced chicken evenly into 6 airtight containers while still warm.
8. 8Store in the refrigerator for up to 4 days.