This smoked chicken breast recipe is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavors. Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or by themselves!
Prep Time::5 mins
Cook Time:: 4 hrs
Additional Time:: 4 hrs
Total Time:: 8 hrs 5 mins
Servings::3
Ingredients
Brine:
4 cups water
¼ cup kosher salt
2 tablespoons brown sugar
1 tablespoon cider vinegar
Other:
4 pounds skin-on, bone-in chicken breasts
maple wood chips
Dry Rub:
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
Gather all ingredients.
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Make brine: Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours to overnight.
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Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside.
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Make rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
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Smoke chicken breasts in the preheated smoker until chicken is no longer pink and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
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Recipe Tip
You will need about 3 large chicken breasts (4 pounds) for this recipe.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.