Smoked Chicken Breasts

This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!

• Preparation Time: 5 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 5 mins
• Calories: 729 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 tablespoon brown sugar
• 1 tablespoon cider vinegar
• ½ teaspoon garlic powder
• 4 cups water
• ½ teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• ¼ cup kosher salt
• maple wood chips
• 4 pounds skin-on, bone-in chicken breasts

Recipe Instructions

Step 1

Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

Step 2

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 or overnight.

Step 3

Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, 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.

Step 4

Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone 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 165 degrees F (74 degrees C).