I got a new toy! Actually, it’s something I have wanted for several years now, but hesitated because of uncertainty. Not uncertainty that a new pellet smoker would be a great addition to my cooking arsenal, but uncertainty that I am “up” for a new style of cooking. All of that hesitancy was completely unfounded the moment I tasted home-smoked chicken breast.
In the first month of owning my Camp Chef pellet smoker — with a side kick griddle — I smoked chicken breasts at least a dozen times. Each time the process was a little different, and the results a little different. Family and friends became my taste-testers, and I am thankful that none of them complained.
With the trial and error, I now know how smoked chicken breast will be prepared every single time going forward. And that is what this little blog post is about. I want to ensure that I never, ever lose this recipe, and want to share with anyone interested in smoking chicken breasts the undisputed winner of our taste-testing.
One thing I am learning with a pellet smoker is that it takes time. Think ahead. Plan in advance. Don’t expect lightning-quick results. But, as with basically everything in life, good things come to those who wait.
This recipe begins with a brine. As someone who would typically season chicken and throw it on the grill, a pan, or in the oven, this was a big adjustment for me. But again, totally worth the time and effort! It takes 5 minutes to brew the brine, toss in the chicken and refrigerate overnight. Brining means that every single bite is tender, juicy, and packed full of flavor.
Simmer the brine for a couple minutes before adding the lemon. Don’t sneak a taste of the brine — it is nasty on its own! Add cold water or ice to completely cool the brine before adding chicken. Cover and refrigerate at least 6 hours, or up to 36 hours.
Smoked chicken is a different color than poached or baked — the pink can throw off judgment, so always, ALWAYS use a meat thermometer. You don’t want to be eating smoke-flavored shoe leather.
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Amazing Pellet Smoked Chicken Breast
- Total Time: 0 hours
- Yield: 8 1x
Description
Juicy and flavorful smoked chicken breast
Ingredients
4 pounds chicken breasts
4 cups water, divided
3 Tbs kosher salt
3 Tbs honey
3 cloves garlic, minced
2 bay leaves
1 tsp black peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried parsley
1/2 lemon, zested and juiced
Instructions
In a small saucepan, bring 2 cups water and kosher salt to a boil. Add the honey, minced garlic, bay leaves, peppercorns, rosemary, thyme, and parsley. Simmer for 5 minutes.
Remove from heat. Add lemon zest and lemon juice. Then add 2 cups of cold water or ice.
Place chicken breasts in a large bowl and pour brine over. Add water if needed to cover chicken. Cover and refrigerate at least 6 hours, but no longer than 36 hours.
Preheat pellet smoker to 250℉. I use low (level 2) smoke. Rinse brine from chicken breasts and pat dry with paper towels. Insert meat thermometer, close lid, and walk away.
Once meat reaches the internal temperature of 150 degrees, set timer for 5 minutes. Remove chicken from the grill and cover immediately with foil, allowing chicken to sit for another 5 minutes before serving.
Notes
Expect cooking/smoking time to take 60-90 minutes, depending on thickness of chicken breasts and model of pellet smoker.
Safe chicken temperature is usually 165℉, however, smoking chicken to 165℉ will result in tough and dry meat. Holding the temp at 150℉ for 5 minutes, and then removing from grill and covering the chicken to allow it to finish cooking maintains moisture, while being safe.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
