This is a delicious and different way to enjoy chicken breasts
with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad
on a sandwich
or just by themselves!
4 cups water
1/4 cup kosher salt
2 tablespoons brown sugar
1 tablespoon cider vinegar
4 pounds skin-on, bone-in chicken breasts
maple wood chips
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
① 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 or overnight.
② Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
③ Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, 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.
④ Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone 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 165 degrees F (74 degrees C).
Per Serving: 729calories;14.6g fat;14.9g carbohydrates;126.2g protein;345mg cholesterol;8681mg sodium.