U225X / RECIPE ADDITION
Record: FOOD-036
Added: 2026-09-15
Record link: https://u225x.com/record/FOOD-036#recipes

A measured mild seasoning blend and smoking method for boneless chicken breasts.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SIMPLE MILD SMOKED CHICKEN BREASTS
New matching measured recipe adapted from FOOD-036 and CHAT-0307; the original had unmeasured seasoning and an unsupported carryover safety claim.
Yield: 4 servings
Prep / wait: 15 minutes
Cook: About 45–90 minutes; thick breasts can take 1 1/2–2 hours

INGREDIENTS
- 2 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp fine salt
- 1 tsp regular paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp unsalted butter (optional)

METHOD
1. Thaw chicken completely in the refrigerator. Pound to about 3/4 inch thick for a more even cook. Pat dry without rinsing.
2. Heat smoker to 250°F using a modest amount of apple, cherry or pecan wood. Mix dry seasonings, coat chicken with oil and sprinkle evenly.
3. Arrange chicken on the grate with space around it. Begin checking after 40 minutes, and continue until the thickest center of every breast measures 165°F.
4. If the surface is drying, place chicken in a small foil tray with the optional butter and cover loosely while finishing.
5. For a grilled finish, transfer directly from the smoker at about 150–155°F to a preheated medium-high grill. Turn frequently and complete the cook to 165°F without interruption.
6. Rest on a clean plate 5 minutes and slice across the grain.

NOTES & STORAGE
- New measured batch matches the mild seasoning and modest bark preference in CHAT-0307. No brine is needed for this baseline.
- Replaces the historical early-pull/carryover assumption and raw-chicken rinsing instruction.
- Refrigerate promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F.

RECIPE BASIS & REFERENCES
FOOD-036 source record: https://u225x.com/record/FOOD-036
CHAT-0307 source record: https://u225x.com/record/CHAT-0307
USDA: safe minimum internal temperatures: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
USDA: washing raw poultry is not recommended: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food
FoodSafety.gov: cold food storage chart: https://akaprod-www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
FDA: storing food safely: https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely