Our recipe for our chicken entry in competitions uses thighs. But when it comes to serving the general public, I like to smoke bone in, skin on chicken breasts because most people like white meat.
Breasts are what we used for the office party that we catered last week. The potential downside to breasts are that white meat tends to be bland and can dry out easily. We use a brine to add flavor and moisture. To boost the flavor of the chicken, we paint layer after layer of seasonings from the start to finish.