Name: Smoked Chicken Breasts
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: Water - 4 cups; Kosher salt - ¼ cup; Brown sugar - 2 tablespoons; Cider vinegar - 1 tablespoon; Skin-on, bone-in chicken breasts - 4 pounds; Maple wood chips - 4 pounds; Brown sugar - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Paprika - 1 teaspoon; Garlic powder - ½ teaspoon; Onion Powder - ½ teaspoon

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Chicken Breasts

1. Water - 4 cups

2. Kosher salt - ¼ cup

3. Brown sugar - 2 tablespoons

4. Cider vinegar - 1 tablespoon

5. Skin-on, bone-in chicken breasts - 4 pounds

6. Maple wood chips - 4 pounds

7. Brown sugar - 1 tablespoon

8. Salt - 1 teaspoon

9. Ground black pepper - 1 teaspoon

10. Paprika - 1 teaspoon

11. Garlic powder - ½ teaspoon

12. Onion Powder - ½ teaspoon

How to cook deliciously - Smoked Chicken Breasts

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Make brine: 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 to overnight. Dotdash Meredith Food Studios

3. Stage

Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

4. Stage

Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside. Dotdash Meredith Food Studios

5. Stage

Make rub: Combine brown sugar, salt, black pepper, paprika, 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. Dotdash Meredith Food Studios

6. Stage

Smoke chicken breasts in the preheated smoker until chicken is no longer pink 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 at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios