Guest Post - Crispy Barbecued Chicken Breasts

It’s the weekend and it’s a beautiful day out there! If you’re planning to do some grilling over the next couple of days be sure to check out this recipe from One Hungry Dude!

My father-in-law introduced me and Sarah to Traeger brand barbecues about two years ago, when he gave us one for Christmas. We love it, because the barbecue is wood pellet fired, and uses indirect heat to cook food like a convection oven. It's also great for smoking. But for this recipe, the Traeger is actually perfect for cooking a chicken breast that ends up tasting like a hybrid of roasting and barbecuing techniques. Since a majority of people still use gas or charcoal grills, I've adapted the recipe to suit all barbecues.

For the Chicken
• 2 Tbsp Flour
• 2 Tbp Sugar
• 1 Tbsp Dried Thyme
• 2 Tsp Black Pepper
• 1 Tsp Salt
• Six Chicken Breasts, Bone-In and Skin Left On
• Rustic Barbecue Sauce

Bring the barbecue to high heat. While the barbeque is warming up, combine the flour, sugar, thyme, pepper and salt in a small bowl, whisking until thoroughly mixed. Dredge each chicken breast in the mixture. Place each breast on the barbecue, bone side up, over indirect heat. Cook for about 20 minutes, until some clear grill marks have formed on the skin, then flip. Cook for another 20 minutes, then add a coating of my Rustic Barbecue Sauce. Cook for another 10 minutes, then remove from the barbecue and serve.