Simple but Fantastic Smoked Chicken Breast Recipe for Dinner

If you just don’t have time because you work late or something else the busy lifestyle just won’t allow you to do so, then this smoked chicken breast recipe is for you.  If you want smoked chicken during the weekdays, this recipe will fit the bill. This smoked chicken works well in a variety of dishes and salads. I am fond of baked chicken but smoked chicken has becomes my favourite!

The smoked chicken breast recipe is delicious with minimum effort. You can make them flavorful. So let’s jump to the recipe.

Why will you love Smoked Chicken Breast Recipe:

• Easy accessible weeknight option: Smoked chicken breasts are incredibly versatile and if you are like me it’s something easy to throw on a smoker and feed your family during the weeknights when you are busy and then you can use leftovers for anything, simple, and easy.
• Flavorful Brine: The secret behind the juiciness of smoked chicken breast is this magic brine which keeps them super moist.
• Low and Slow Smoking: The slow smoking adds a symphony of favors to your chicken breasts.
• Olive oil magic: The olive oil enriches your smoked chicken breasts. It locks the moisture inside chicken breasts.

Equipment Required:

• Large bowl: A large bowl is used to prepare the brine mixture. 
• Smoker: A smoker is used for cooking the chicken. Smoker gives indirect heat to chicken breasts.
• Chimney Starter: A chimney starter is used to light the charcoal. Once charcoal starts to burn, transfer it to the smoker.
• Meat thermometer: A meat thermometer is used to check the internal temperature of smoked chicken breasts.
• Grilling tongs: Grilling tongs are used in turning, adding, and removing the smoked chicken breasts.
• Paper towel: To dry out excess brine from our chicken breasts before we season.

Things you will need for smoked chicken breast recipe:

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• Chicken Breasts: Chicken breasts are key ingredients in making the smoked chicken breasts recipe.
• Water: Water is used for making brine mixture.
• Kosher salt: Kosher salt is used in brine preparation. If you don’t have kosher salt, then use sea salt.
• Brown sugar: Brown sugar is used in the preparation of brine. It balances the smoky flavor. If you don’t have brown sugar, then you can use normal sugar but I like the flavor more with brown sugar.
• Olive oil: Olive oil is used for drizzling on chicken breasts to lock the moisture of brine.
• Chicken seasoning: Enhance the flavor of smoked chicken breasts. 
• Wood Chips: Wood chips add mild smoked flavor to your smoked chicken breasts.

How to make Smoked Chicken Breast

1. Prepare the Brine:

For brine take four cups of hot water. Add kosher salt, and brown sugar, and whisk until salt and sugar completely dissolve in hot water and let it cool. Now our brine is ready.

2. Brine the Chicken Breasts:

Now add chicken breast to the prepared brine for 2-4 hours in the refrigerator. Brine helps the chicken enhance its flavor and texture and makes the chicken breast juicier.

3. Remove and Dry:

Now after four hours, our chicken is brined, now prepare the baking sheet with a paper towel to dry out excess brine from our chicken breasts before we season. Pat off the top of our chicken breast to remove extra brine.

4. Seasoning:

Once dry, now drizzle both sides of the chicken breast with olive oil before seasoning. The olive oil is going to help keep the exterior of our chicken breast. Now season both sides of the chicken breasts with chicken seasoning and any type of chicken seasoning you want. You can also use classic salt and pepper.

5. Preheat Your Smoker:

Preheat your smoker to 225°F (107°C).

6. Smoke the Chicken:

Now our oiled, seasoned, and brined chicken breasts are going on the smoker at 225 degrees. They will take about an hour to cook or until the internal temperature of the chicken is about 163-165 degrees Fahrenheit.

7. Rest and Serve:

Now rest your smoked chicken breast for 2-3 minutes and cut them into slices according to your desired thickness. Now our delectable, juicy, and tender smoked chicken breasts are ready to serve. Bon appetit!

Variations and Tips

• If you want to add extra aroma to your smoked chicken breasts you can sprinkle some herbs like rosemary, thyme, or sage before seasoning.
• You can also marinade the chicken breasts before adding them to the brine. Marinade with some garlic, honey, or soy sauce.

Expert Tips

• Use high-quality chicken boneless breasts. 
•  The wood you chose here really is going to impact the end flavor of your smoked chicken breast. The wood I recommend is something mild like Apple, Cherry, Alder, or Pecan if you want a mellow smoked flavor.
• If you take large size chicken breasts, then it will take more time to cook.
• For proper cooking check the internal temperature of chicken breasts. The internal temperature must be 163-165 degrees Fahrenheit.
• For brine don’t use normal salt, use kosher or sea salt.

Serving suggestion

You can serve these smoked chicken breasts with mashed potatoes, BBQ sauce, Grilled Asparagus, or Coleslaw.

Storage options

• Refrigeration: Store the leftover smoked chicken breasts in an airtight container in the refrigerator. They keep for up to three days in the refrigerator.
• Reheating:  You can reheat your smoked chicken breasts in an oven for about 325°F (163°C) or until warm enough. You can also reheat your smoked chicken breasts at the grill on low heat.
• Freezing: You can freeze smoked chicken breasts for up to 2 months in an airtight container or freezer bag. But I recommend you enjoy fresh and juicy food. To reheat, defrost your chicken breasts and wrap them in aluminum foil, reheat in the oven at 325°F (163°C) for 15 minutes.
• Leftovers: Next day leftovers can be used in macaroni salad, grilled chicken sandwiches, smoked chicken tacos, chicken quesadillas, chicken, and broccoli alfredo.

FAQ’s

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