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Smoked Chicken Breasts
Smoked Chicken Breasts
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Prep Time:
5 minutes
Cook Time:
240 minutes
Total Time:
485 minutes
Elevate chicken with smoky homemade brine and dry rub for vibrant salads, tacos, and sandwiches.
Ingredients:
  • 4 cups water
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 4 pounds skin-on, bone-in chicken breasts
  • maple wood chips
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
Instructions:
  • Assemble all your ingredients.
  • Prepare the brine by mixing water, kosher salt, brown sugar, and apple cider vinegar in a large bowl until the salt and sugar dissolve. Add the chicken breasts to the brine, cover, and refrigerate for a minimum of 4 hours, preferably overnight.
  • Preheat an electric smoker to 225 degrees F (110 degrees C) following the manufacturer's instructions, with the aroma of maple wood chips filling the air.
  • After brining, gently wash the chicken breasts under cool water, dry them with a paper towel, and then set them aside.
  • Prepare the rub by mixing brown sugar, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Coat the chicken breasts generously with the dry rub and arrange them skin-side up on the grill rack inside the preheated smoker, ensuring to place a drip pan underneath.
  • Smoke chicken breasts in a preheated smoker for about 4 hours, adding maple wood chips as needed for continuous smoke. Chicken is ready when no longer pink, juices run clear, and a thermometer inserted near the bone reads at least 165°F (74°C).

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