Smoked Chicken Breast

Take a break from baking and grilling, and try Smoked Chicken Breast for even more flavor and ultra-juicy and tender results. Learn how to make chicken that's infused with smoky flavor. Then I'm dishing up my favorite smoked chicken recipes that put the protein to delicious use.

Course Main Course

Cuisine American

Cook Time 1 15

Resting Time 10

Total Time 1 25

Servings servings

Calories 275kcal

Author Meggan Hill

Ingredients

For the brine:

1 gallon water
1/2 cup granulated sugar
1/2 cup Salt
2 bay leaves
1 lemon sliced
2 sprigs fresh thyme
4 cloves garlic
1 tablespoon fresh sage leaves

For the chicken:

4 boneless, skinless, chicken breasts
1 tablespoon olive oil
1 tablespoon homemade dry rub or store-bought (see note 1)

US Customary - Metric

Instructions

In a large saucepan over medium heat, combine water, sugar, salt, bay leaves, lemon, thyme, garlic, and sage, stirring often until sugar dissolves, about 7 to 10 minutes. Cool completely and add to a large bowl or other container.
Add the chicken to the container with the brine, cover, and refrigerate overnight. Ensure the chicken stays submerged by placing a bag of ice or heavy plate on top of the chicken.
Remove chicken from the brine and rinse to remove excess salt and spices. Rub the chicken with the oil and sprinkle on the dry rub, coating well on all sides.
Bring the smoker up to 200 to 225 degrees. Place the chicken on grate and cover. Smoke until chicken reaches an internal temperature of 165 degrees on a digital thermometer in the thickest part, about 75 minutes (see note 2). Allow to rest for 10 minutes before slicing.

Notes

Homemade Dry Rub: If you have another seasoning blend you prefer, of course feel free to swap that in. Here's my favorite spice blend to coat boneless skinless chicken breasts: In a medium bowl or jar with a tight-fitting lid, combine 1/2 cup light brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon ground New Mexico chili (or ancho chili), 1 tablespoon smoked paprika, 1 teaspoon ground chipotle chilies (optional), 1 teaspoon ground mustard powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon coriander, and ½ teaspoon thyme (crushed).
Yield: This recipe makes about 5 cups of Smoked Chicken, enough for 4 entree-sized servings.
Storage: Transfer extra chicken to an airtight container and refrigerate for up to 3 days.

Nutrition