Recipes Side Dish Sauces and Condiments Smoked Chicken Breasts 4.6 (7) 7 Reviews 5 Photos This smoked chicken breast recipe is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavors. Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or by themselves! Submitted by Kim Updated on November 30, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 5 5 5 5 Prep Time: 5 mins Cook Time: 4 hrs Additional Time: 4 hrs Total Time: 8 hrs 5 mins Servings: 3 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Brine: 4 cups water ¼ cup kosher salt 2 tablespoons brown sugar 1 tablespoon cider vinegar Other: 4 pounds skin-on, bone-in chicken breasts maple wood chips Dry Rub: 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder Directions Gather all ingredients. Dotdash Meredith Food Studios 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 Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside. Dotdash Meredith Food Studios 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 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 Recipe Tip You will need about 3 large chicken breasts (4 pounds) for this recipe. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 729 Calories 15g Fat 15g Carbs 126g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 729 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 21% Cholesterol 345mg 115% Sodium 8681mg 377% Total Carbohydrate 15g 5% Dietary Fiber 1g 2% Total Sugars 14g Protein 126g 252% Vitamin C 1mg 1% Calcium 89mg 7% Iron 5mg 26% Potassium 1099mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.