Smoked Chicken Breast Recipe
While the preparation of a smoked chicken breast is time consuming, it is a critical component to the success of a juicy and flavor-packed chicken breast. For the ultimate smoked chicken breast, you want to be sure to focus on both keeping the bird moist and juicy and to ensure it is full of flavor from the smoke and herbs and spices.
- Chicken breasts
- Dry rub
- Basting sauce
Brine the Breast
Smoked chicken breast brine is the best way to keep chicken moist during the smoking process.
The key to brining is to add plenty of salt, make sure the chicken is fully submerged in water, add the same herbs and spices to the water that you will add after you remove the chicken, keep in a cool place that is at most 40 degrees F and brine the chicken breasts overnight for the best results.
Dry Rub After Soak
A great rub mix will often combine sweet and heat as they both complement smokiness perfectly; however, you should select a dry rub that complements both the chicken breast and your taste bud preferences.
Be sure to pat down the bird with paper towels after you remove it from the brine so that the rub will properly stick to the chicken during the smoking process.
Place the chicken breasts in a bowl or on a tray or baking sheet to add the rub and massage it in with your hands to ensure each crevasse is covered.
If the grill is still not hot enough, put the breasts back in the fridge until ready to smoke.
Smoked chicken breast marinade can also help to make the chicken as moist as possible.
A marinade helps to tenderize the meat while penetrating the skin with your flavor profile.
It is essential that you use salt and pepper along with some sort of citrus or acid to break down the proteins for a tender and juicy bird.
The rest of the herbs and spices are up to you.
You should be sure to marinade the birds for at least 24 hours.
And if you do choose the marinating process, basting the breasts during the smoking process will really add a depth of flavor and help seal in the moisture.
Basting with Sauce
It is important that you do not begin to baste the chicken until at least 45 minutes after the chicken has been smoking.
It is ideal to wait until the last 10 to 15 minutes of cooking before you begin to baste.
After the first baste, be sure to allow the basting sauce to absorb into the chicken before you baste again.
Serving: 56g | Calories: 50kcal