Cooking Time

• 6 bone-in, skin-on, split chicken breasts
• 1 gallon + 2 cups filtered water
• 1 cup coarse sea salt
• 1/2 cup brown sugar
• 1 orange sliced thinly
• 2 tsps whole peppercorns
• 3 bay leaves

• 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

1. Brine the Chicken:

• Combine water, salt, and sugar in a large bowl. Stir until dissolved. Add orange slices, peppercorns, and bay leaves.

• Submerge the chicken in the brine. Cover with a lid or plastic wrap and refrigerate for 2-4 hours.

2. Prepare the Chicken:

• Mix paprika, onion powder, garlic powder, black pepper, and lemon zest in a small bowl.

• Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.

• Rub the spice mixture evenly over the chicken and let it rest at room temperature for 30 minutes.

3. Set Up the Smoker:

• Fill the smoker’s water bowl with water and orange slices. Load the tray with wood chips.

• Preheat the smoker to 250°F (120°C).

4. Smoke the Chicken:

• Place the chicken on the smoker rack and smoke for 1.5-2 hours.

• Check the internal temperature at 1.5 hours, aiming for 165°F (74°C). For crispier skin, briefly increase the heat or finish in a hot oven.

• Replenish wood chips and water every 45 minutes as needed.

5. Rest and Serve:

• Remove the chicken from the smoker and let it rest for 10 minutes.

• Carve the breast into 1/4-inch-thick slices and serve.

*USDA safe minimum for chicken (non-ground) - 165 °F (73.9 °C)

• Calories: 337 
• Total FatOTAL FAT: 6g 
• Saturated Fat: 1g 
• Trans Fat: 0g
• Unsaturated Fat: 4g 
• Cholesterol: 102mg 
• Sodium: 18991mg 
• Carbohydrates: 31g 
• Fiber: 4g 
• Sugar: 19g 
• Protein: 39g