I've been grilling a lot of wings, thighs and legs lately so this weekend I decided on some big American breasts
for Sunday’s dinner while we watched the Olympics. Went to the store and picked up a few packages of bone in breasts, when I got home I washed, cleaned, and trimmed em, then patted dry. Once dry, I injected with orange juice and seasoned with Wolfe bold. I grilled em on the Chaney with some hickory chips I had soaked in water for a little smoke flavor.
The chix injected and seasoned.
I use a small can over the smoke stack on the Chaney to keep some of the smoke in while grilling.
The breasts just off the grill.
My plate along with some steamed corn and salad.