Smoked Chicken Breasts

These Smoked Chicken Breasts are juicy, tender, and packed with smoky flavour thanks to a simple citrus brine and savoury chicken rub. Slow smoked until perfectly cooked, they make an easy protein option for dinners, meal prep, sandwiches, and salads.

If you’re like me, you can never have too many tasty chicken recipes or easy smoker recipes. From a whole Smoked BBQ Chicken to Applewood Smoked Chicken Thighs, you’ll find that one batch is never enough. I always double these recipes to create tasty dishes like Chicken Cobb Salad and Smoked Chicken Salad Sandwiches.

Smoked Chicken Breasts

Admittedly, I’m a thigh girl. I’m always skeptical when a recipe calls for chicken breasts because they are notoriously difficult to cook properly. Thirty seconds over and they’re dry and chewy… 30 seconds under and well… we don’t want to go there. Chicken (and all poultry) should always be cooked until the internal temperature reaches 165°F (74°C).

However, there a few little tricks to ensure this surprisingly popular chicken portion stays moist and tender. The first trick to this chicken breast recipe is to begin with a brine. This step locks in moisture, improves texture and adds flavor.

Next is a dry rub which adds even more flavour and allows the surface to dry out slightly, creating a mouthwatering crispy outer layer. With one slice into the chicken breast, you’ll see how juicy and tender a properly cooked chicken breast can be.

Finally, smoking chicken breasts takes time. It’s much quicker than a brisket, but you’ll need up to 3 hours of low and slow cooking to create the ideal flavour and texture. I always recommend scaling up to make a double batch because the leftovers are even better than the first one you’ll eat!

The Science of Brining Chicken

In short, brining chicken (and other poultry) adds moisture and flavour, ensuring it is cooked perfectly every time. Brining improves chicken through two main chemical processes: protein alteration and osmosis.

Salt in the brine breaks down chicken proteins which then re-form into a gel matrix that traps water and prevents the muscle fibers from contracting tightly as they cook. The gel matrix also allows sodium ions to diffuse deep into the tissue, adding flavour to the chicken.

Finally, because the muscle fibers are weakened, they are not as strong… or tough. The cooked chicken becomes more tender and easier to chew.

Ingredients for Smoked Chicken Breast

For this recipe you’ll need a large bowl or heavy freezer bag for brining, a small bowl, measuring cups and spoons, a saucepan, a meat thermometer, and a charcoal smoker or pellet grill.

• Water
• Lemon
• Garlic
• Brown Sugar
• Kosher Salt
• Ice Cubes
• Chicken Breasts
• Olive Oil
• Black Pepper
• Smoked Paprika
• Garlic Powder
• Onion Powder
• Chopped Parsley

The salt brine is a simple mixture of earthy garlic, fresh lemon juice and lemon zest sweetened slightly with brown sugar. It lays the foundation of flavour while the dry rub adds yet another layer of flavour.

The dry rub contains only five ingredients, easily found in any pantry; salt, freshly ground black pepper, smoked paprika, garlic powder, and onion powder. Feel free to add your favourite herbs to the brine or alter the dry rub according to your tastes.

How to Smoke Chicken Breasts

Step 1: The Brine

To make a quick brine, add the water, lemon juice plus the juiced lemon halves, garlic, brown sugar and salt to a small saucepan. Stir over medium heat just until the sugar and salt have dissolved.

Remove brine from heat and add the ice cubes. Stir until melted and the water temperature is room temperature. If it’s still warm, let sit until cooled completely.

Once the water is room temperature, add the brine mixture and chicken to a large mixing bowl or a zipper top bag. Brine the chicken for 3-5 hours. 

Step 2: The Smoke

Preheat smoker to 225 F about 20-30 minutes and remove the chicken from the fridge while the smoker preheats.

Drain the liquid from the chicken and pat dry with paper towels. Rub the olive oil over the chicken. Rub the olive oil over the chicken. 

Mix all the dry seasonings together in a small bowl and sprinkle evenly over both sides of all the chicken breasts. 

Lay the chicken directly on the smoker grates and smoke, uninterrupted for 2 hours. If you have a wireless digital probe, insert it into the chicken and watch for it to hit 160 F. This could take up to 3 hours, depending on how thick your chicken breasts are.

Step 3: Rest and Serve

Once it reaches 160 you can pull it off the smoker and let it rest for 10-15 minutes. During this time, it will reach 165 F from the residual heat. Brush with a bit more oil if desired, slice, and serve.

Recipe Tips and Tricks

• Always start with a room temperature brine. If you put the chicken in the brine when it’s still warm it will start cooking the chicken and severely affect the texture.
• Feel free to add your favourite herbs to the brine for more flavour.
• Removing the chicken 20-30 minutes before smoking allows it to warm slightly before it hits the heat. This prevents muscle fibers from tightening and ensures tender chicken.
• You can use about 2 tablespoons of your favorite chicken rub instead of the seasoning mixture above. 
• Resting the chicken rest before slicing allows the juices to redistribute and the chicken to finish cooking. If you’re nervous to pull the chicken off the smoker before it reaches 165, you can pull it off at 165 instead of 160. 
• If you prefer, you can use bone in chicken breasts, adding more cooking time as necessary.

Leftover Storage

Store cooled leftover smoked chicken in an airtight container in the fridge for up to 4 days.  Freeze cooled leftovers in an airtight container in the freezer for up to 3 months. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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