Freezer Friendly Dry Rub BBQ Chicken Breast
- 10 lbs large boneless, skinless chicken breasts (or make a smaller batch)
For dry rub:
- ½ cup dark brown sugar
- ¼ cup kosher salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp chili powder, add more for extra spice
- Begin preheating a smoker or the oven to 250° F. If preparing in the oven, line a baking sheet with foil then place a wire rack on it, lightly spray with oil (will need 2X if cooking 10 lbs of chicken).
- Mix together all of the dry rub ingredients and set aside.
- Trim any excess fat off the chicken breasts, then dust them with the dry rub. Use clean hands to rub the dry rub into the meat, flip and repeat with the other side, so the chicken is fully coated. The dry rub should stick to the meat without needing any additional binders.
- Place the chicken breast in the smoker or oven and cook until the chicken reaches an internal temp of 165° F in the thickest portion. Use a leave-in meat thermometer to monitor the temperature, if you have one. For large breasts this should take 1 to 1.5 hours in the oven, or 1 to 2 hours in a smoker. If you don’t have a meat thermometer available, slice into one of the breasts to make sure it’s cooked through.
- Once the chicken is cooked through, cut the breasts into small cubes on a large cutting board then gently shred the meat. The breasts should have a tough outer skin and tender, juicy center.
- Separate into the portions you expect to use at a time (I use 10-12 oz per meal for two adults). Seal these portions in a freezer-safe zip bag with the air pressed out, or vacuum seal if you’re able to. Place the packets in the freezer until ready to use.
- Place the sealed bag of frozen chicken in a bowl of cool water, let it sit until it’s mostly defrosted, about 20 minutes. Transfer the chicken to a microwave safe container and warm in the microwave, tossing every 30 seconds, until heated through.
- There are endless possibilities for what you can add this chicken to! Here are my favorite uses: loaded grilled cheese sandwiches, quesadillas, on pizza, on pasta, on salads, and in soup!