Smoked Chicken Breasts

Name: Smoked Chicken Breasts
Prep time: 5 min
Cook time: 240 min
Yield: 3
Ingredients: 4 cups water; 1/4 cup kosher salt; 2 tablespoons brown sugar; 1 tablespoon cider vinegar; 4 pounds skin-on, bone-in chicken breasts; maple wood chips; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon paprika; 1 tablespoon brown sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

⏱️ Ready in 4h 5m 🥄 Prep 5 min 🔥 Cook 4h 👥 3 servings 👁️ 30 views

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!

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🔗 Recipe adapted from AllRecipes

#Smoked #Lunch

📊 At a Glance

Prep 5 min

Cook 4h

Serves 3

Difficulty Hard

Nutrition Facts

Servings per recipe 3

Serving size 1 serving

Amount per serving

Calories 729

% Daily Value*

Total Fat 14.6g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 8681mg 377%

Total Carbohydrate 14.9g 5%

Dietary Fiber 0.5g 2%

Total Sugars 13.5g

Protein 126.2g 252%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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

Remove chicken breasts from brine and rinse under cold water.

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.

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).