Brined and Smoked Bone-in Chicken Breasts
Delicious brined and smoked bone-in chicken recipe. You can use bone-in chicken breasts or bone-in chicken thighs for this recipe.
| PREP TIME | COOK TIME | ADDITIONAL TIME | TOTAL TIME |
| 15 minutes | 2 hours | 3 hours | 5 hours |
Ingredients:
Brine
- 6 bone-in, skin-on, split chicken breasts
- 1gallon + 2 cups filtered water
- 1cup coarse sea salt
- 1/2 cup brown sugar
- 1orange sliced thinly
- 2tsps whole peppercorns
- 3bay leaves
Dry Rub
- 3 TBS paprika
- 1-1/2 TBS garlic powder
- 1-1/2 TBS onion powder
- 2 tsps freshly ground black pepper
- 2 tsps lemon zest
- Water and orange slices for the smoker
- Hickory or mesquite wood chips
Recipe Instructions:
-
Combine water, salt, sugar. Stir till dissolved. Add orange, peppercorns, bay. Submerge chicken. Cover with lid/plastic. Chill 2-4 hrs.
-
Whisk paprika, onion, garlic, pepper, lemon. Set aside.
-
Remove Smoker rack. Rinse, pat dry. Rub with spices. Rest 30 mins.
-
Fill smoker bowl with water, orange. Load tray with wood chips. Preheat smoker to 250°F.
-
Place chicken on rack, smoke 1.5-2 hrs. Check temp at 1.5 hrs. Aim 160-165°F. Brown skin. Check wood, water every 45 mins.
-
Rest smoked chicken 10 mins. Slice.
-
Carve breast, slice 1/4 inch thick. Serve with herbed potato salad. (Recipe follows).
Nutrition Information:
|
YIELD: 6 |
SERVING SIZE: 1 |
Amount Per Serving:
CALORIES: 337 TOTAL FAT: 6g SATURATED FAT: 1g TRANS FAT: 0g
UNSATURATED FAT: 4g CHOLESTEROL: 102mg SODIUM: 18991mg CARBOHYDRATES: 31g FIBER: 4g SUGAR: 19g PROTEIN: 39g
