Everyone has their recipe for making chicken. Sometimes, it gets quite boring to use the same recipe every time. So, let’s explore a new recipe today.
Today, we will be making smoked chicken breast. This boneless chicken is drizzled with a spicy barbecue sauce that will leave everyone licking their fingers. We will also talk about some delectable side dishes that can lighten up your table.
SMOKED CHICKEN BREAST
It is a good idea to bring the chicken a few hours before you start cooking. This will make the chicken full of flavor as the salty flavors get infused in it.
This is also a useful tip if you want to prevent the chicken from drying out while you are smoking it. You can serve this dish with several side dishes. Many people like to serve it as a single main dish.
However, if you want to use it as the main course with a couple of sides, there are many options. One of my favorites is baked potatoes. Along with the chicken, the baked potatoes will make a satisfying meal.
SMOKED CHICKEN BREAST
Some people like to eat smoked corn with their chicken. If you want to opt for a simpler option, you can try crusty garlic bread with the dish. You can also serve the chicken with a creamy macaroni salad.
You will surely fall in love with this dish, at first sight, taste and smell! Everyone will wonder about the delicious aromas wafting through the house. If you want a slightly sour taste, you can sprinkle a few drops of lemon juice before serving the chicken.
Garnish the dish with glazed carrots and thin cucumber slices. You can also throw in some chopped parsley and lemon wedges to give it more color. I have also answered some of the most common questions that people ask about this recipe.
How long does it take to smoke boneless chicken breasts?
Many people want to know about the time it takes to prepare this dish. It mostly depends on the size of your chicken breasts. As a rule of thumb, you should smoke the smaller breasts for an hour.
Chicken breasts that weigh more than 8 ounces take more time. So, you can smoke them for one and an hour. You should use a thermometer and test the temperature of the thickest portion of the chicken breast.
What temperature do you smoke the chicken breasts?
You can smoke the chicken for 225 degrees Fahrenheit. If your oven has a lower temperature, it will take more time to cook it. However, make sure that you don’t increase the smoking time too much.
This can overcook the chicken, making it tasteless. It can also make the skin of the chicken breasts hard and dry. So, make sure that you know the temperature settings of your oven.
As a basic rule, keep the temperature around 250 degrees Fahrenheit.
Make sure that the thickest portion of the chicken breast is around 165 degrees Fahrenheit. You can check the temperature of the chicken every few minutes after it has been smoking for more than one hour.
This way, you can take out the chicken without overcooking it. When you take it out, the chicken should be juicy and tender.
How do I keep the chicken breasts moist?
Many people struggle with keeping the chicken moist when smoking. A good tip for this is to brine the chicken before smoking it. To make the brine, mix salt and water.
If you want some extra flavors, you can add your choice of spices to it. I like to add cumin, black pepper, and mixed herbs. Then, I boil the mixture. Make sure that you boil after adding the salt.
Otherwise, the salt won’t mix in the water and stick on the chicken.
Once the mixture is ready, bring it to room temperature. Then, immerse the chicken in it. Keep it in the fridge overnight. You might want to turn it over a few times so that the chicken absorbs the moisture evenly.
Also, make sure that the chicken doesn’t get overcooked. If its temperature becomes too high, it will lose moisture.
How long does it take to smoke chicken breast in an electric smoker?
It takes about 1-1.5 hours to smoke the breasts in an electric smoker.,So, let’s get to work.
HOW TO MAKE SMOKED CHICKEN BREAST
- Place the breasts on a cutting board and with a sharp knife, remove any remaining fat you may have. Cut the breasts to get 4 supreme chicken.
- To prepare the brine, place the four cups of water to boil in a large pot, add the aromatic herbs: bay leaves, celery, and rosemary. When the water starts to boil, cook for about five minutes so that the herbs give off their flavor, then add the peppercorns and salt. It dissolves very well. When the marinade is at room temperature, remove from the pot and place in a container
- Dip the breasts into the brine, add the honey. Verify that all chicken pieces are completely submerged.
- Place the chicken breasts on a flat plate and season with salt, pepper and smoked dressing. Then, grease a baking tray. Heat your smoker to a temperature of 100 to 110 ° C and place the breasts to smoke for about an hour.
- After an hour of smoking, remove the chicken tray from the smoker and cover the chicken breasts with plenty of barbecue sauce. Take the chicken breasts to the smoker for another 15 to 20 minutes.
- Finally, toast the corns a little on a hot grill pan.
- If you wish, you can take the corn a few minutes to the smoker with the chicken to get a light smoky flavor. This step is optional, but I like to place the corn on the tray and smoke a little.
- Once you try this recipe, you’ll wonder what you were doing without it. You won’t be able to eat boneless chicken in any other way. That’s a promise! Don’t take my word for it. Go and give it a try!
More Chicken Recipes You’ll Love
Ingredients
- • 2 large chicken breasts, skinless, boneless
- • 1 cup barbecue sauce
- • 1 lemon
- • 2 bay leaves
- • 2 rosemary branches
- • 2 branches of celery
- • 4 cups water
- • 1 tsp of red peppercorns
- • ⅛ cup sea salt
- • ¼ cup of honey
- • 1 orange
- • 1 tsp of smoking seasoning
- • Salt and pepper to taste
- To accompany
- • 4 large potatoes (1 Kg)
- • 2 corn
- • 4 liters of water
- • 2 tbsp salt
- • 2 tbsp butter
- • 1 red bell pepper
- • 1 can of sweet corn in grains
- • 1 small onion
- • Vinegar, oil and salt
- • Fresh coriander
Instructions
- The smoking process often tends to dry chicken meat. Then, before smoking meat, particularly that of chicken breast that has low fat and tends to dry out, it is very advisable to prepare a good brine. You can make the brine to your liking; with the ingredients you have at home. Try using herbs, spices such as pepper, citrus, salt and sugar.
- To prepare the brine, place the four cups of water to boil in a large pot, add the aromatic herbs: bay leaves, celery and rosemary. When the water starts to boil, cook for about five minutes so that the herbs give off their flavor, then add the peppercorns and salt. It dissolves very well. When the marinade is at room temperature, remove from the pot and place in a container.
- Clean the chicken, rinse it under running water. Place the breasts on a cutting board and with a sharp knife, remove any remaining fat you may have. Cut the breasts to get 4 supreme chicken.
- Dip the breasts into the brine, add the honey. Verify that all chicken pieces are completely submerged. Cover the container and let it rest in the fridge for at least 6 hours. If you have time, it is ideal to let it soak overnight.
- Remove the marinade container from the refrigerator. Drain excess liquid, let the chicken drain a few minutes and dry with a kitchen towel. Place the chicken breasts on a flat plate and season with salt, pepper and smoked dressing.
- Grease a tray. Heat your smoker to a temperature of 100 to 110 ° C and place the breasts to smoke for about an hour.
- While the breasts are smoked you can prepare the chicken's companions. Divide the water into two equal parts and place it in two separate pots and bring it to a boil over high heat.
- Wash the potatoes, peel them and cut them into pieces. Place them in the first pot with a tablespoon of salt. Boil them over high heat until the potatoes are tender. Remove the pot from the heat, drain the water. Crush the potatoes with a fork or in the food processor. While it is still hot, add and mix the butter, and a pinch of salt. Reserve
- In the second pot, add a tablespoon of salt and the corn, chopped in half. Cook over high heat, uncovered, for about 45 minutes until the corn is tender. Remove from heat, drain excess water.
- Cut the pepper and onion into thin squares. Mix with the can of corn in grains and season with oil, salt, and vinegar. Reserve
- After an hour of smoking, remove the chicken tray from the smoker and cover the chicken breasts with plenty of barbecue sauce. Take the chicken breasts to the smoker for another 15 to 20 minutes.
- If you wish, you can take the corn a few minutes to the smoker with the chicken to get a light smoky flavor. This step is optional, but I like to place the corns on the tray and smoke a little.
- Finally, toast the corns a little on a hot grill pan.
- Remove from the smoker. Serve the chicken with salad, purée, and corn.
Notes
- Many times, I prefer to prepare this recipe with chicken thighs, they tend to be juicier and better resist the smoking process.
- Additionally, if you are taking care of yourself, you can use low-sugar barbecue sauce. It also has a very good taste and could be a light recipe.
- If you like the crunchiest corns, you can toast them a little in a grill pan.
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