Why This Smoked Chicken Breast Stands Out
This smoked chicken breast recipe stands out because it nails the essentials. Flavor, juiciness, and ease.
The seasoning is spot on, enhancing the natural taste without overpowering. The low and slow smoking method ensures a juicy result every time, so you won’t have to worry about dry chicken.
Plus, this recipe is beginner friendly, making it perfect for anyone looking to get great results without the fuss. It’s all about simple steps that deliver unbeatable smoked chicken breast.
We start with a quick brine to keep the meat moist, then add a bold rub for that extra punch of flavor. Finally, it’s all about smoking low and slow to lock in juiciness without drying out the meat. It’s straightforward: brine, rub, smoke.
Smoked Chicken Breast Brine
The secret to juicy smoked chicken breast often starts with a good brine. Brining not only packs the meat with flavor but also helps it stay moist during the smoking process. Here’s a simple brine to get you started:
Basic Brine Recipe:
- 4 cups water
- 3 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon granulated onion
Mix everything in a pot and warm the mixture slowly on the stove. Stir until dissolved then let it cool.
Once the brine has cooled place the chicken breast in the mixture and brine the chicken breasts for about 60-90 minutes. You can brine anywhere from 15 minutes up to 2 hours.
Avoid over brining to prevent salty results. After brining, pat the chicken dry before adding your favorite rub. This step sets you up for perfectly smoked chicken breast with a crispy outside and juicy inside.
Smoked Chicken Breast Recipe
Ingredients
Chicken Brine
- 4 cups Water
- 3 tbsp Table Salt If using kosher salt use 5 tbsp
- 1 tbsp Garlic Powder
- 1 tbsp Granulated Onion
Chicken Dry Rub
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 2 tsp Cracked Black Pepper
- 2 tsp Onion Powder
- 1 tsp Chilli Powder
BBQ Glaze
- 1/4 cup Brown Sugar
- 1/4 cup Tomato Sauce
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Worcester Sauce
- 1 Rest Of Dry Rub If you have no dry rub left, then just add a teaspoon of each.
Instructions
Chicken Brine
- Gently heat a pot with the water
- Add in the dry ingredients
- Stir until the salt has disolved
- Pour brine into a container and allow to cool
- Add chicken breast intro brine and place in fridge for 1.5 hours
Smoked Chicken Breast
- Remove the chicken from brine and pat dry
- Combine the dry rub ingiedients and liberally cover all the chicken breasts.
- Once the smoker is sitting at 225f place the chicken breast on the rack for 1 hour
- Check the temp after 1 hour, If it is over 130f its time to glaze the chicken.
- Let the chicken smoke for the final 30-60 minutes until it reaches 160f.
- Remove from smoker and rest under foil for 10 minutes.
- Add a little more glaze, Slice and Serve
BBQ Glaze
- Place all glaze ingredients into a pot and heat gently
- Stir frequently for 5-10 minutes
- Set aside until the chicken has smoked for an hour
Notes
For those without a smoker, you can achieve excellent results on a gas grill as well. The key is indirect heat and a smoker tube filled with wood chips or pellets to generate smoke.
Best Wood for Smoking Chicken Breast
Choosing the right wood for smoking chicken breast is key to getting the perfect balance of flavor without overpowering the meat. Each wood type adds its own unique touch, enhancing the natural taste of chicken.
- Apple Wood: A favorite for poultry, apple wood’s sweet, mild smoke pairs perfectly with chicken, adding a light fruity note.
- Cherry Wood: Known for its beautiful color and mild sweetness, cherry wood adds a subtle, sweet-smoky flavor to chicken.
- Maple Wood: For a slightly richer, sweet touch, maple wood brings out the best in poultry without overwhelming it.
- Alder Wood: This mild and delicate wood enhances the natural chicken flavor without overpowering it, making it ideal for a subtle smoke profile.
- Citrus Woods: Orange and lemon woods offer a refreshing twist, adding a light, citrusy aroma that’s unique and unexpected in smoked chicken.
Poultry is delicate, so stick with mild, sweet woods to elevate your chicken breast without masking its natural flavors. Don’t hesitate to experiment with different woods to find what suits your taste best.
What to Serve With Smoked Chicken
Smoked chicken is a great main dish, but the right sides can take your meal to the next level. Here are some tasty options to complement your smoked chicken:
- Mac and Cheese: Creamy and comforting, it pairs perfectly with smoky flavors.
- Tomato Salad: Fresh and light, it balances the richness of the chicken.
- Apple Coleslaw: Adds a sweet crunch that complements the smokiness.
- Barbecue Potato Salad: A tangy, creamy side that’s great with smoked meats.
- Baked Parmesan Zucchini: Healthy, cheesy, and easy to make.
- Broccoli Salad: Crunchy with a bit of sweetness from raisins or cranberries.
- Grilled Corn Salad: A summery side with fresh avocado and grilled corn.
- Cheesy Potato Casserole: Hearty and satisfying, this is always a hit.
These sides add flavor and texture that round out your meal, making your smoked chicken the star of the show.
When I need side dish ideas I often head on over to Pantry and Larder. They have some great new and fresh ideas to try out.
Tips for the Best Smoked Chicken Breast
- Choose the Right Size: Aim for chicken breasts around 5-7 ounces for even cooking.
- Brine for Juiciness: A simple brine keeps the meat moist during smoking.
- Wrap in Bacon: Adds flavor and keeps the chicken moist.
- Use Mild Woods: Apple, cherry, or maple are great for a subtle smoke flavor.
- Maintain Low Heat: Smoke at 225°F for rich, smoky flavor.
- Avoid Peeking: Keep the smoker closed to maintain temperature and smoke.
- Finish with High Heat: Crisp the skin with a quick high-heat blast.
- Monitor Temperature: Use a thermometer to pull chicken at 160°F; let it rest to 165°F.
Follow these tips for a tender, juicy smoked chicken breast every time!
Faq.
It's recommended to smoke chicken at around 225°F, though you can increase the temperature up to 275°F towards the end to crisp up the skin.
Applying oil lightly is suggested, this will help avoid the chicken sticking. Also a light amount of oil can help to crispen the outside of the chicken.
Yes, it's possible to overcook chicken breast in a smoker. Chicken breast continues cooking after removal due to retained heat. Aim to remove your chicken breast when it reaches an internal temp of 160 to avoid over cooking. Be sure to use an instant read thermometer before slicing to make sure it has reached 165 whilst resting.
Both smoking and grilling chicken breast can yield delicious results. Smoking is recommended when time allows, offering a unique flavor profile, while grilling is quicker it still provides great flavor.
Using a water pan while smoking chicken breast is beneficial to keep the meat moist and tender. Also water pans a help to regulate smoker temperature.
