Smoked Chicken Breast
User Reviews
5
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Cook Time
1 hr 15 mins
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
275 kcal
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Course
Main Course
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Cuisine
American
Smoked Chicken Breast
Description
This smoked chicken breast recipe starts with a brine composed of water, granulated sugar, salt, bay leaves, lemon slices, fresh thyme, garlic cloves, and fresh sage leaves. The chicken breasts soak in this mixture refrigerated overnight to absorb moisture and flavor. After brining, the chicken is rinsed to remove excess salt and spices, then rubbed with olive oil and a robust dry rub that combines brown sugar, kosher salt, chili powders, garlic and onion powders, smoked paprika, chipotle chili, mustard powder, cayenne, coriander, and thyme.
The chicken is smoked at a controlled temperature between 200 to 225 degrees Fahrenheit until it reaches an internal temperature of 165 degrees, ensuring thorough cooking and moisture retention. After smoking, it rests to allow juices to redistribute before slicing. This method produces tender chicken with a smoky crust and well-balanced seasoning.
Leftover smoked chicken can be stored refrigerated in airtight containers for up to three days. Variations in the dry rub allow for personal flavor preferences, and using digital thermometers ensures accurate cooking times and food safety.
Ingredients
For the brine:
- 1 gallon water
- 1/2 cup granulated sugar
- 1/2 cup salt
- 2 bay leaf
- 1 lemon sliced
- 2 prigs thyme fresh
- 4 cloves garlic
- 1 tablespoon sage fresh leaves
For the chicken:
- 4 chicken breast boneless, skinless
- 1 tablespoon olive oil
- 1 tablespoon dry rub or store-bought (see note 1, homemade
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
- Prepare the brine by dissolving sugar and salt with bay leaves, lemon, thyme, garlic, and sage; cool completely before adding chicken.
- Keep the chicken submerged in the brine during refrigeration by weighing it down to ensure even flavor absorption.
- After brining, rinse chicken to reduce surface salt levels before applying oil and dry rub to prevent oversalting.
- Maintain smoker temperature between 200 to 225°F and check internal temperature for doneness (165°F) using a reliable digital thermometer.
- Allow smoked chicken to rest 10 minutes before slicing to retain juices.
- Store leftover smoked chicken in airtight containers refrigerated up to 3 days.
- Feel free to substitute the dry rub with your preferred seasoning blend keeping balance between sweet, smoky, and spicy elements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 breast | |
| Calories | 275kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 3010mg | 125% |
| Potassium | 485mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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