Smoked Chicken Breast: How to Cook it Right?

In this article, we will explain the excitement over smoked chicken breast and how you can create this delicious dish at home! We will also provide you with a basic recipe to get you started!
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Last updatedLast updated: October 24, 2021
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One of the best ways to cook chicken, especially chicken breast, is to smoke it. This will provide you with a juicy, flavorful piece of meat. In this article, we’ll explain more about how to make smoked chicken breast, including how long it takes as well as the appropriate temperature to cook it.

How to make smoked chicken breast?

Maybe you are of the belief that there’s not much difference between smoking Trusted Source Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. www.ncbi.nlm.nih.gov chicken breast and baking it in the oven. However, the truth is, there’s a big difference. You can be sure that if you were doing a taste test, that smoked chicken would win every single time. When it comes to smoking your chicken breast, the chicken should be brined. This is a process in which salt and other spices are combined with water, and the meat is immersed so that it can absorb all of the delicious flavors.

Smoking meat at lower temps breaks down the connective tissues. This leaves you with a piece of juicy, melt-in-your-mouth piece of meat. Here is the best smoker to use for smoking your chicken breasts.

If you’d prefer a dry rub in addition to bringing your chicken, that is perfectly fine as well. It will give your additional chicken flavor.

Of course, the chicken should be kept in the fridge until you’re ready to put it on the grill- unless you are placing it in the brine solution or putting the dry rub on it. Cold meat will absorb the smoke flavor much better than room temperature or warm meat will.

The dry rub should be put on the chicken just before it goes on the grill. Remove the chicken from the brine solution and pat it dry. This will remove most of the water so that they will stick to the chicken.

How long does it take to smoke boneless chicken breast?

When it comes to smoking chicken, it should be cooked at 225°F for about 45 minutes per pound if you’re cooking a whole chicken. This means that it will take at least 2 hours but shouldn’t take more than 4. Of course, it depends on when the internal temp of the meat reaches the proper temp of 165°F.

As far as individual pieces of chicken, such as boneless chicken breast, again, it depends on the weight of the chicken and when it reaches an internal temperature of 165°F. You will need to keep a close eye on it, at least until you get it all figured out.

What temperature do you smoke chicken breast?

Smoked Chicken Breast: How to Cook it Right?

Again, when it comes to smoked chicken breast, it should be cooked to an internal temperature of 165°F.

How to know if it’s done?

You will know that your smoked chicken breast is done once it has a golden, crispy outside and an internal temperature of 165°F.

Smoked Chicken Breast – The Recipe

Following, you will find one of our favorite recipes for smoking chicken breasts. We hope that you enjoy it as well!
5 from 1 vote
Prep Time 1 d
Cook Time 1 hr
Course Main Course
Servings 4 people
Calories 115 kcal

Ingredients
  

  • 4 chicken breasts

Basic Brine Solution

  • 2 qts water
  • 1/2 cup salt
  • 1/2 cup sugar

Optional Ingredients for Brine Solution

  • 1/4 cup soy sauce
  • Olive oil
  • Lemon juice

Dry Rub

  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp parsley

Sauce

  • 1/2 cup butter melted
  • 2 pinches rub mixture
  • 1 cup brown sugar

Instructions
 

  • Prepare your brine solution to your personal taste with the ingredients listed above. This should be done 24 hours before you plan to smoke your chicken.
  • Remove chicken from brine solution and pat it dry with paper towels. Then, add your dry rub as desired.
  • Bring chicken to your grill, placing the pieces over the water pan. You’ll need to adjust the vents on the bottom of your grill when you add the meat because the temperature is going to drop. The temperature of the grill should be kept right at 250°F. Open the intake baffle to allow the temperature to rise. Once it has reached the proper cooking temperature, close it.
  • Avoid constantly peeking at the chicken as it cooks. Opening the lid will cause the temperature to drop, which will slow the cooking process down. Allow the lid to remain closed for at least the first 45 minutes. While you wait, you can prepare your sauce so it will be ready to add to the chicken when it’s time to baste it.
  • After the chicken has been in the smoker for 45 minutes, open the lid to begin basting. You should allow 15 minutes for this step. This is easy: just pour some sauce on each piece of chicken and use a basting brush to spread it out over the surface of the meat. After a few minutes, repeat. If you want to add more of this flavor, flip the meat over and repeat on the other side.
  • After the chicken has been cooking for a total of 1 hour, check the temperature of the chicken by sticking the meat thermometer in the thickest part of the largest piece of chicken. By this time, the temperature should be at 165°F.
  • Remove chicken from the smoker and enjoy!

Nutrition

Calories: 115kcal

 

Final thoughts

As we mentioned earlier, smoking your chicken Trusted Source The G2 weekly recipe: Vichysoisse with smoked chicken and cucumber It’s time for this sublime French summer tradition to make a comeback www.theguardian.com is a great way to cook your chicken. You end up with a juicy, flavorful meal. You can also use the leftovers in a variety of ways, from eating it just like it is to chopping it up and adding it to your salads, quesadillas, and so much more.

References

1.
Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics.
2.
The G2 weekly recipe: Vichysoisse with smoked chicken and cucumber
It’s time for this sublime French summer tradition to make a comeback
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