How To Make The Best Smoking Chicken Breast

By Author: Onchees
Total Articles: 4
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The recipe is an easy and consists of basic process and it doesn’t require you to go out of your way. Just perfect for those who are new to smoking, or for seasoned veterans who need a quick dinner option. You can allow your creativity to flow for you don’t need to be on your toes with this recipe, feel free to try out different rubs and seasonings, and try it out brined and not brined. It’s a recipe that is 100% fool-proof and one to come back to over and over again.

However, let me in you to a secret, the best way to make a smoked chicken breast is by brining it first! This helps to let the chicken absorb as much juice as possible through osmosis. Brining these bone-in chicken breasts in a mixture of water, table salt and brown sugar overnight will do the trick.

Smoking Chicken Breasts Recipe on Traeger
Ingredients
Table Salt: 1/3 Cup

Brown Sugar: ½ Cup

Water: 1 Gallon

Skin-On Chicken Breasts: 2 Bone-in

Garlic, minced: 3 Teaspoons

Lemon, thinly sliced: ½

Fresh Thyme: 2-3 sprigs Fresh Rosemary: 2-3 sprigs

Directions
Take a bowl, add Brown ...
... Sugar, Table Salt and Water, to prepare the brine. Mix the ingredients to dissolved sugar and salt in the water and then fully submerged the chicken into the brine and refrigerate it overnight.
Take a Traeger and set it to preheat at 225 F with its lid closed for 15 minutes.
Take the chicken out of the refrigerator and pat it dry. Rub the chicken with minced garlic and sprinkle rosemary and thyme on it.
Once the Traeger is preheated, place the chicken on the grill and let it smoked for about 2 hours or so. Do the same for the other side as well.
Once done, let the smoking chicken breasts cool down for 15 minutes and then dig in with your forks and knives!

Smoking Chicken Breasts in an Electric Smoker
Ingredients
Table Salt: 1/3 Cup

Water: 1 Gallon

Garlic Powder: 2 Tablespoons

Black Pepper: 2 Tablespoons

Parsley: 2 Tablespoons

Paprika: 2 Tablespoons

Melted Butter: ½ Cup

Brown Sugar: 1 Cup

Rub Mixture (Your choice): 2 Pinches BBQ Sauce

Directions
Take a bowl, add Brown Sugar, Table Salt and Water, to prepare the brine. Mix the ingredients to dissolved sugar and salt in the water and then fully submerged the chicken into the brine and refrigerate it overnight.
Put the grill to preheat for about 15 minutes at 225 F.
Take the chicken out of the refrigerator and pat it dry. Rub the chicken with minced garlic and sprinkle it with paprika, parsley and black pepper on it.
Place the chicken on the grill, set the thermometer to 165 F and the chicken smoke for 30-45 minutes.
While the chicken is smoking, start preparing the BBQ sauce. Take the butter and pour it over the chicken prior 15 minutes before the chicken is completely cooked. And sprinkle a bit of rub mixture over it.
Once done, let the smoking chicken breasts cool down for 15 minutes and then dig in with your forks and knives!

Temperature is the key to make your Chicken Breasts ‘Hot and Smoking’:
If you want juicy, flavourful chicken, pay close attention to its internal temperature for temperature is the key to a juicy and flavourful chicken. The commonly accepted safe smoked chicken temperature is 165°F because at that temperature, the level of salmonella bacteria in the Chicken is immediately reduced to a safe level. But did you know that chicken can also be safely eaten, even if cooked to less than 165 degrees? The trick is to just to maintain the lower smoked chicken temp for a specific amount of time. That right. Now that the cat is out of the hat, start grilling your smoking Chicken breast with this easy trick and flaunt your talent in front of your friends.