SMOKED CHICKEN BREASTS

Smoked Chicken Breasts image

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!

Provided by Kim

Categories Side Dish Sauces and Condiments Recipes

Time 8h5m

Yield 3

Number Of Ingredients 12

Ingredients

4 cups water
¼ 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
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

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. Pat dry. 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).

Nutrition Facts : Calories 728.7 calories, Carbohydrate 14.9 g, Cholesterol 344.8 mg, Fat 14.6 g, Fiber 0.5 g, Protein 126.2 g, SaturatedFat 4.1 g, Sodium 8680.6 mg, Sugar 13.5 g