Description
Smoked chicken breast is a flavorful, juicy dish infused with the rich aroma of wood smoke. This lean, protein-packed cut becomes a tender and smoky delight when slowly cooked over applewood, cherry, or mesquite. Perfect for meal prep, sandwiches, salads, or main dishes, it’s a delicious and versatile addition to your cooking repertoire.
Ingredients
For Brine (optional but recommended):
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4 cups water (1 liter)
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¼ cup kosher salt (60 g)
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2 tbsp brown sugar (25 g)
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1 tsp black peppercorns
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1 bay leaf
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2 garlic cloves, smashed
For the Chicken:
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4 boneless, skinless chicken breasts
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2 tbsp olive oil (30 ml)
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2 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp salt
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Wood chips (applewood, cherry, or mesquite)
Instructions
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Brine (Optional):
Mix water, salt, sugar, and spices. Submerge chicken and refrigerate for 2–4 hours. Rinse and pat dry. Let air-dry in the fridge for 1 hour if possible. -
Season:
Rub chicken with olive oil, then apply seasoning mix (paprika, garlic powder, onion powder, salt, and pepper). -
Preheat Smoker:
Heat smoker to 225°F (107°C). Add preferred wood chips (applewood for mild, mesquite for bold flavor). -
Smoke Chicken:
Place chicken breasts in smoker. Smoke for 1 to 1.5 hours until internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy. -
Optional Glaze (Last 30 Min):
Brush with BBQ glaze or honey-mustard mix for a flavorful finish. -
Rest and Serve:
Remove from the smoker, tent with foil, and rest for 10–15 minutes. Slice and serve.
Notes
Do not overcook; always check internal temperature.
For bolder flavor, mix wood types (e.g., cherry and hickory).
Perfect for sandwiches, tacos, or slicing over salads.
- Prep Time: 10 minutes (plus brining)
- Cook Time: 1–1.5 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American, BBQ