Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4 cups water (for brine)
- ¼ cup kosher salt
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- Wood chips (apple, hickory, or cherry)
Instructions
- In a bowl or zip-top bag, dissolve ¼ cup salt in 4 cups cold water. Submerge chicken breasts and refrigerate for 2–4 hours.
- Preheat smoker to 225°F and prepare wood chips (apple, cherry, or hickory).
- Remove chicken from brine, rinse, and pat dry. Rub with olive oil.
- Mix paprika, garlic powder, onion powder, pepper, and cayenne. Rub evenly onto chicken.
- Place chicken on smoker grates. Insert thermometer into thickest part. Smoke 1.5–2 hours until internal temp reaches 165°F.
- Remove and let rest 5–10 minutes before slicing.
Notes
Use apple wood for a milder smoke or hickory for a bold BBQ flavor. Resting is key for juicy results.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: 🟨 Chicken Meal Prep Recipes
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 290
- Sugar: 0g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg