Perfectly Moist Smoked Chicken Breast
There’s something magical about the aroma of smoked chicken floating through the backyard on a slow afternoon. Whether it’s a Sunday family cookout, a casual get-together with friends, or just a quiet evening when you’re craving something hearty and wholesome, smoked chicken breast always feels like the right call. This recipe brings together the deep, woodsy flavor of smoking with a technique that keeps your chicken breast beautifully moist and tender—not always the easiest feat with lean cuts
A recipe from
Maria Arnold
Ingredients
- 2 boneless (skinless chicken breasts)
- 4 cups water
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Method
5 steps
- 1
Step 1: Brine the ChickenStart by making a quick brine. In a medium bowl, dissolve the salt and brown sugar in the water. Submerge the chicken breasts in the brine and refrigerate for at least 2 hours, or up to 6 hours. This step is the key to locking in that juicy texture—it’s a game-changer!
- 2
Step 2: Preheat Your SmokerAbout 30 minutes before you’re ready to cook, take the chicken out of the fridge and let it come to room temperature. Meanwhile, preheat your smoker to 225°F. Use your preferred wood chips—apple and cherry woods give a slightly sweet, mild smoke that pairs beautifully with chicken.
- 3
Step 3: Season the ChickenPat the chicken dry with paper towels (this helps the seasoning stick). Drizzle a little olive oil over the breasts, then sprinkle on the garlic powder, onion powder, smoked paprika, and black pepper. Rub everything in evenly, coating both sides well.
- 4
Step 4: Smoke Low and SlowPlace the chicken breasts on the smoker grates, spaced a bit apart. Close the lid and smoke for about 60–90 minutes, or until the internal temperature hits 165°F. A digital meat thermometer is your best friend here—don’t rely on guesswork.
- 5
Step 5: Rest and ServeOnce done, remove the chicken and let it rest for about 5–10 minutes before slicing. This short rest lets the juices redistribute, keeping each bite tender and flavorful.
From the family
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