Here is a recipe for glazed and barbecued smoked chicken breast. So tender, so juicy. A nice crispy outer layer of the chicken breast and supper supple inner texture with an extraordinary amazing aroma turns out to be an amazing cuisine.
It’s so easy to make; prepare the seasoning, apply it to the chicken breast, and let it get smoked.
You must read this article and get into cooking the best-smoked chicken ever.
- 3 Chicken breast pieces
- Brown sugar: ¼ cup
- Paprika powder: ½ cup
- Black pepper: 2 TBSP
- Salt: 2 TBSP
- Chili powder: 2 TBSP
- Garlic powder: 2 TBSP
- Onion powder: 2 TBSP
- Cayenne powder: 1 TSP
Ingredients for Glaze preparation
- A pinch of cayenne
- A pinch of brown sugar
- Apple cider vinegar: 3 TBPS
- BBQ sauce: add enough to achieve a runny consistency
- Pat dry your chicken with a paper towel.
- Put a slight coat of oil on the chicken breast.
- Take a neat and dry tray and transfer the chicken to it.
- In a small bowl, mix brown sugar, paprika powder, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne powder.
- Now nicely season your chicken.
- Flip it over and coat the other side as well with this amazing spice mix.
- Pat the chicken to let the spice stick to the chicken breast.
- Once the chicken breast pieces are well-seasoned, transfer them to the refrigerator to let them cool down.
- Now add the pecan pellets to the hopper of the smoker and turn it on to preheat it to 250 degrees Fahrenheit.
- Then take the chicken out of the refrigerator and lay the chicken on the center rack of the smoker.
- Allow it to get smoked for the next hour.
- Meanwhile, the chicken is getting nicely smoked; prepare your glaze to caramelize the smoked chicken breast.
- To prepare the glaze, take a small bowl and add in the ingredients and mix them. A nice runny consistency goes well with the smoked chicken.
- After 30 minutes, use a probe to check the temperature of the chicken breast. When it reaches 140 degrees, put a glaze over it. Don’t forget to toss the side of the chicken.
- Now again, let the chicken get cooked for 20 minutes until the probe hits 165 degrees.
- Take the chicken breast pieces out of the smoker and let them cool for 10 minutes.
- Now slice up the chicken. The juicy and tender smoked chicken is ready to serve.
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Tips & Tricks for Perfect Smoked Chicken Breasts
- It is better to warm up the glaze for 60 seconds so that everything gets well mixed.
- If you don’t like a very spicy smoked chicken, then you can re-adjust the seasoning by reducing the quantity of cayenne.
- Put a thick layer of glaze to make a saucy chicken.
- Keep an eye on the temperature, the key point of making tender and juicy chicken. I would suggest you double-check the temperature with another thermometer.
- You may always utilize what rub ingredients you already have or buy a chicken rub from your favorite barbecue restaurant or your local supermarket if you don’t want to buy all of the individual ingredients for this recipe. The combination of the smoky flavor of the wood chips and the barbecue sauce is the key to this recipe’s success.
How to store the leftover smoked chicken?
You can store the leftover smoked chicken in the refrigerator for 24 hours. If you want to store it for longer, then place the leftover in a vacuum-sealed box and freeze it for up to 1 month. This way, you can enjoy the meal later on.
How can I reheat the frozen smoked chicken?
To reheat frozen smoked chicken breast, thaw the chicken overnight in the refrigerator. The next day, wrap it in aluminum foil with a small opening left on it. Add a few drops of water via the opening. Then transfer the chicken to an oven and reheat it until it hits a temperature of about 165 degrees F.
Is it necessary to bring the chicken?
No, it’s not. Well, it also depends on your choice. I don’t like bringing the chicken to save my time and energy. If you have good control over the temperature throughout the process, then you will be able to cook a perfect smoked chicken even without getting it brined. If you plan to brine the chicken before smoking, then allow the chicken to get brined for 4 hours to attain the juiciest texture.
Why does my smoked chicken breast get dried?
Cooking a perfect smoked chicken breast is all about the game of controlling temperature. You must have taken temperature-controlling requirements for granted. Just buy a good-quality meat thermometer and smoke the chicken pieces until they reach a temperature of about 160 degrees Fahrenheit. This way, you will nail your task very well.
Why does my smoked chicken breast turn black?
Creosote or excess moisture in the smoker causes smoked meat to become black. It could, however, be the result of stale smoke or inadequate ventilation. Furthermore, cooking it at a high temperature can cause it to turn black. It could also be the result of too much wood or a sugar rub on the meat.
Mentioned below are some approximate nutrition facts about smoked chicken breast.
- Calories: 190
- Proteins: 24g
- Fats: 10g
The smoked chicken breast is one of the easily prepared versions of the chicken. It takes less time and effort but ends in a super delicious dish. Give this recipe a try, and you will be amazed by the results. The aroma and flavor it gives out will compel you to try this recipe over and over again.
I’m all ears to read your experience via comments. Don’t forget to share your idea and experience if you brined the chicken before smoking.
Make sure to share with your loved ones.