Smoked Chicken Breasts

This smoked chicken breast recipe uses a homemade brine and dry rub to add smoky flavor and moistness to chicken for salads, tacos, and sandwiches.

• 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
• 4 cups water
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• maple wood chips
• 4 pounds skin-on, bone-in chicken breasts
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 cup kosher salt

Recipe Instructions

Step 1

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.

Step 2

Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside.

Step 3

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.

Step 4

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).

Step 5

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

Step 6

Gather all ingredients.