Smoked Pepper & Onion Stuffed Chicken

In a microwave safe bowl, mix together the frozen limeade concentrate and the honey. Microwave on high long enough to thin out the honey and melt the limeade concentrate. This will take about 20 seconds. (Note: This shouldn’t get it too hot to make it unsafe to mix with the chicken.) Set aside.

Clean and rinse your chicken breasts. Cut a pocket into the chicken breast being careful not to cut through the sides. But make sure it’s deep enough to allow for maximum stuffing. (Note: Try to keep all the meat close to the same thickness.)

Combine the meat with the limeade marinade and store in the refrigerator for about 8 hours or overnight.

After meat is marinated, chop equal amounts of the red and green peppers and onions into very small pieces. Combine the vegetables together and stuff the chicken breasts. Use toothpicks to keep the breasts closed. (Or you can use butcher string to tie it closed!)

Prepare your smoker and bring the smoker temperature up to 250°F. Once the temperature regulates, place the stuffed chicken breasts on the smoker. This should take approximately 90 minutes to cook to a tender perfection.

Note: The internal temperature of the meat should be about 165° F to be done. But this is very difficult to get accurate readings with the thinner meat and the stuffing involved. Best to go by sight.