Smoke Chicken Breasts (Crispy & Juicy)
User Reviews
5
Smoke Chicken Breasts (Crispy & Juicy)
Description
This recipe starts with a flavorful brine containing salt, sugar, aromatic vegetables, and spices that infuse the chicken breasts during a four-hour soak, tenderizing and seasoning deeply. After brining, the breasts are patted dry and optionally refrigerated uncovered to dry the skin and promote crispness.
The cooking begins with a hot sear in butter and oil that crisps the skin and locks in moisture. The chicken is then coated with a dry rub including brown sugar, ancho chile, garlic, onion powders, and herbs like dried rosemary, adding a smoky, slightly spicy layer.
Finally, the breasts are transferred skin side up to a smoker at 225°F for 40 to 60 minutes until cooked through. This slow, low-heat smoking imparts characteristic smoky flavor while maintaining juiciness. A barbeque sauce glaze can be applied for sweetness and additional flavor.
The technique results in tender interior meat contrasted by a crisp, flavorful skin, ideal for serving as a main protein in a meal with smoky, layered taste.
Ingredients
- 4 chicken breast large, bone-in and skin-on
- 3 Tbsp butter for searing
- 1 Tbsp neutral cooking oil for searing, generic cooking oil
- 1/2 cup BBQ sauce for glazing; use your favorite BBQ sauce
Dry rub
- 1 tsp kosher salt or to taste
- 1 Tbsp brown sugar
- 1 Tbsp ancho chile powder
- 1 tsp black pepper or to taste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp cayenne pepper optional; adjust the amount to taste
- 1 tsp rosemary ground, dried leaves
Brine
- 1/2 gallon water ice cold
- 6 Tbsp kosher salt
- 3/4 cup brown sugar or white sugar
- 1 carrot peeled and cut into pieces, large
- 1 onion peeled and cut into pieces, medium
- 4 cloves garlic peeled and cut in halves
- 2 bay leaf
- 1/2 Tbsp black peppercorns whole
Instructions
- To prepare the brine, bring 2 cups of water to a boil in a small pot. Add the salt and sugar, and stir to dissolve. Add the rest of the ingredients, excepr the remaining water, stir and remove from the heat. Cover and let cool, then mix with the rest of the water and chill to below 40F. To chill the brine faster, substitute some of the water for ice.
- Place the chicken breasts in the brine and keep refrigerated for 4 hours. Remove the breasts from the brine and pat dry with paper towels. Refrigerate for a few more hours, uncovered, to dry, if time permits.
- Preheat smoker to 225F at the grate level.
- In a large cast iron skillet, heat the cooking oil and butter, over medium-high heat. Sear the chicken breasts, skin side down, about 1-2 minutes or until the skin is golden brown.
- Rub the chicken with the dry rub. Pat down to make the seasonings stick.
- Transfer the chicken breasts to the smoker, skin side up.
- Smoke at 225F for about 40-60 minutes, or until the internal temperature reaches 150F.
- Brush the breasts with BBQ sauce and continue smoking for another 5-10 minutes or until the internal temperature reaches 155F and stays there for a minute.
- Remove the chicken from the smoker, let rest for 5 minutes and serve with your favorite side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chicken breasts
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 168mg | 56% |
| Sodium | 1322mg | 55% |
| Potassium | 988mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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