Best Smoked Bone-in Chicken Breast Recipe: A Delicious Guide To Smoking Chicken

The Best Smoked Bone-in Chicken Breast Recipe is a fantastic way to enjoy tender, flavorful chicken with a smoky twist. I’ve found that smoking bone-in chicken breasts yields a perfectly juicy result. Whether you are an experienced cook or a beginner, this delicious Chicken Recipe will always give you the perfect smoked chicken. Let’s dive into the details and explore how to make the Best Smoked Bone-in Chicken Breast Recipe yourself!

Ingredients For The Best Smoked Bone-in Chicken Breast Recipe

Before we get into the smoking process, here’s a list of the ingredients you’ll need

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon brown sugar (optional for sweetness)
• Wood chips or chunks (apple, cherry, tomato, avocado, or hickory wood works best)

Step-by-Step Guide To The Best Smoked Bone-in Chicken Breast Recipe

Prepping the Chicken

• Start by patting the chicken breasts dry with paper towels. This will help the seasoning stick better. Rub the chicken with olive oil to create a layer for the dry rub to adhere to.
• Season the chicken generously with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if you want a little heat.

Preheat the Smoker

• While prepping the chicken, preheat your smoker to 225°F (107°C). The goal is to simmer the chicken at a low temperature to get that smoky flavor without drying it out.
• Add your preferred wood chips (apple or cherry wood adds a mild, sweet taste).

Smoking the Chicken

• Place the seasoned chicken breasts in the smoker, leaving enough space between them for the smoke to circulate each piece.
• Close the smoker lid and let the chicken cook for about 2 to 2.5 hours or until the internal temperature of the chicken reaches 165°F (74°C). It’s essential to use a meat thermometer to check the internal temperature for accuracy.

Baste the Chicken (Optional)

• If you prefer a slightly sweeter, saucy finish, you can baste the chicken with your favorite BBQ sauce or a honey glaze during the last 30 minutes of smoking. This step is optional but adds a nice flavor boost.

Let the Chicken Rest

• Once the chicken reaches the desired temperature, please remove it from the smoker and let it rest for 5 to 10 minutes before serving. This resting period helps redistribute the juices, making the chicken more flavorful and tender.

Serving And Enjoying The Best Smoked Bone-in Chicken Breast Recipe

Now that your chicken is perfectly smoked, it’s time to serve! The Best Smoked Bone-in Chicken Breast Recipe pairs beautifully with various sides like mashed potatoes, grilled vegetables, or a fresh salad. Spoon the chicken onto a plate or carve it off the bone for a juicy, tender bite. Encourage your guests or family to savor each spoonful of the warm and comforting Best Smoked Bone-in Chicken Breast Recipe.

Chef’s Tips To Help You Make The Best Smoked Bone-in Chicken Breast Recipe Perfect

Use a Meat Thermometer

Aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken breast. This will ensure it’s tender and moist without being undercooked or dry.

Brine for Extra Juiciness

If you have time, brine the chicken for at least 1-2 hours before smoking for the Best Smoked Bone-in Chicken Breast Recipe. Use a simple brine with water, salt, sugar, and optional spices. This step will help keep the chicken juicy and flavorful.

Season Generously

Rub your chicken with salt and spices, and coat all sides evenly. Remember to season under the skin to bring out the flavor of the meat!

Let the Chicken Rest Before Smoking

Remove the chicken from the fridge 20-30 minutes before placing it on the smoker. This will help the chicken cook more uniformly.

Control the Temperature of the Smoker

Maintain a smoker temperature between 225°F and 250°F (107°C to 121°C) for the Best Smoked Bone-in Chicken Breast Recipe. Too high a temperature can cause the chicken to dry out, while too low a temperature can make it take longer to cook.

Choose the Right Wood for Smoking

Use apple or cherry wood for a mild, sweet smoke. Hickory is an excellent option for a more robust, smoky flavor. Soak the wood chips in water for about 30 minutes before adding them to the smoker for a longer, steadier smoke.

Baste for Extra Flavor and Moisture

About 30 minutes before the chicken is done, brush it with a light glaze of BBQ sauce, honey, or a butter-based basting sauce. This will create a delicious outer layer of flavor.

Let the Chicken Rest After Smoking

After removing the chicken from the smoker, let it rest for 5-10 minutes before cutting into it. This ensures the juices stay inside the meat rather than running out when cutting it.

Don’t Overcrowd the Smoker

Arrange the chicken so there is enough space around each piece for smoke to circulate. This will ensure that each piece of chicken is evenly cooked and adequately smoked for the Best Smoked Bone-in Chicken Breast Recipe.

Experiment with Dry Rubs and Marinades

Try different spices, herbs, or citrus combinations in your rubs and marinades for the Best Smoked Bone-in Chicken Breast Recipe. For example, a mix of paprika, garlic powder, onion powder, thyme, and a little sugar can provide a sweet and savory balance. Experiment to find your perfect blend!

By following these Chef’s Tips, you’ll ensure your Best Smoked Bone-in Chicken Breast Recipe comes out perfect every time, with a smoky flavor and juicy, tender meat!

The Nutrition Information For The Best Smoked Bone-in Chicken Breast Recipe

• Calories: 200-230 mg
• Protein:30-35 grams
• Fat: 6-8 grams of fat, including 1-2 grams of saturated fat, 1-1.5 grams of unsaturated fat (healthy fats).
• Carbohydrates: 0 grams of carbohydrates
• Fiber: 0 grams of fiber
• Cholesterol: 70-80 mg of cholesterol
• Sodium: 50-60 mg of sodium
• Vitamins & Minerals: Vitamin B6: About 0.5 mg, Niacin (Vitamin B3), Phosphorus: About 150-200 mg, Selenium: About 20-30 mcg

This nutrition information for the Best Smoked Bone-in Chicken Breast Recipe is approximate.

Related Recipe Names, Ingredients, And Step-By-Step Guide To Preparing Those Recipes For The Best Smoked Bone-in Chicken Breast Recipe

Hickory-Smoked Bone-In Chicken Breast

Ingredients For The Hickory-Smoked Bone-In Chicken Breast

For the Chicken

• 2–4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano or basil
• ½ tsp brown sugar (optional, for mild sweetness)

For Smoking

• Hickory wood chips or chunks
• Water (for soaking wood chips, if needed)

Step-by-Step Guide To Preparing The Hickory-Smoked Bone-In Chicken Breast

• Prepare the Chicken: Pat the fresh chicken breasts dry with paper towels. Rub them evenly with olive oil on all sides.
• Season: In a small clean bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and brown sugar. Rub the seasoning generously over the chicken, including under the skin if possible.
• Preheat the Smoker: Preheat your smoker to a minimum of 225°F (110°C). Add hickory wood chips or chunks as directed by your smoker.
• Smoke the Chicken: Place the chicken breasts skin-side up on the smoker grates. Close the lid carefully and smoke for 1½ to 2 hours, allowing the hickory smoke to infuse slowly.
• Check Doneness: Use a meat thermometer carefully to check the thickest part of the breast. The internal temperature of the recipe should reach up to 165°F (74°C).
• Rest the Chicken: Now, remove the chicken from the smoker and let it rest carefully for 10 minutes to redistribute the juices.
• Serve: Serve hot with roasted vegetables, coleslaw, or mashed potatoes. Enjoy the deep, rich hickory-smoked flavor!

Applewood Smoked Herb Chicken Breast

Ingredients For The Applewood Smoked Herb Chicken Breast

For the Chicken

• 2–4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil or melted butter
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary (crushed)
• ½ tsp dried sage (optional)
• Zest of ½ lemon (optional, for freshness)

For Smoking

• Applewood chips or chunks
• Water (for soaking wood chips, if required)

Step-by-Step Guide To Preparing The Applewood Smoked Herb Chicken Breast

• Prepare the Chicken: Pat the fresh chicken breasts dry with paper towels. Rub all sides with olive oil or melted butter to help the herbs adhere and keep the meat moist.
• Season with Herbs: In a small clean bowl, combine salt, pepper, garlic powder, onion powder, thyme, rosemary, sage, and lemon zest. Rub the herb mixture generously over the chicken, including under the skin for deeper flavor.
• Preheat the Smoker: Preheat your smoker up to 225°F (110°C). Add applewood chips or chunks according to your smoker’s instructions. Applewood provides a mild, slightly sweet smoke.
• Smoke the Chicken: Place the chicken breasts skin-side up on the smoker grates. Close the lid carefully and smoke for 1½ to 2 hours, maintaining a steady temperature and smoke.
• Check Doneness: Here, carefully insert a meat thermometer into the thickest part of the breast. The internal temperature of the recipe should reach up to 165°F (74°C).
• Rest the Chicken: Now, remove the chicken from the smoker and let it rest carefully for 10 minutes to redistribute the juices.
• Serve: Serve warm with grilled vegetables, herb-roasted potatoes, or a light green salad.

Honey Garlic Smoked Bone-In Chicken Breast

Ingredients For The Honey Garlic Smoked Bone-In Chicken Breast

For the Chicken

• 2–4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil or melted butter
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder

For the Honey Garlic Glaze

• ¼ cup honey
• 3 cloves garlic, finely minced
• 1 tbsp soy sauce (low-sodium preferred)
• 1 tbsp fresh apple cider vinegar or lemon juice
• 1 tbsp melted butter or olive oil

For Smoking

• Hickory or applewood chips/chunks
• Water (for soaking chips, if needed)

Step-by-Step Guide To Preparing The Honey Garlic Smoked Bone-In Chicken Breast

• Prepare the Chicken: Pat the fresh chicken breasts dry with paper towels. Rub all sides with olive oil or melted butter.
• Season: In a small clean bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the seasoning carefully and evenly over the chicken, including under the skin for deeper flavor.
• Preheat the Smoker: Preheat your smoker up to 225°F (110°C). Add hickory or applewood chips according to your smoker’s instructions.
• Start Smoking: Place the chicken breasts skin-side up on the smoker grates. Smoke for 60–75 minutes, allowing the meat to absorb the smoky flavor.
• Make the Honey Garlic Glaze: While the chicken smokes, whisk together honey, minced garlic, soy sauce, fresh apple cider vinegar (or lemon juice), and melted fresh butter in a small bowl. Mix well.
• Glaze the Chicken: After about 1 hour, brush the honey garlic glaze generously over the chicken. Close the lid and continue smoking.
• Finish Cooking: Continue smoking for another 30–45 minutes, brushing with additional glaze once or twice, until the internal temperature reaches 165°F (74°C).
• Rest: Remove the chicken from the smoker carefully, and let it rest for 10 minutes to lock in juices.
• Serve: Now, serve hot with extra glaze on the side, alongside coleslaw, roasted vegetables, or steamed rice.

Lemon Pepper Smoked Chicken Breast

Ingredients For The Lemon Pepper Smoked Chicken Breast

For the Chicken

• 2–4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil or melted butter
• 1½ tsp kosher salt
• 1½ tsp lemon pepper seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• Zest of 1 lemon (optional, for extra freshness)

Optional Lemon Finish

• Lemon wedges (for serving)
• 1 tbsp fresh lemon juice (for brushing at the end)

For Smoking

• Applewood or hickory wood chips/chunks
• Water (for soaking wood chips, if needed)

Step-by-Step Guide To Preparing The Lemon Pepper Smoked Chicken Breast

• Prepare the Chicken: Pat the fresh chicken breasts dry with paper towels. Rub all sides with olive oil or melted butter to keep the meat juicy and help the seasoning stick.
• Season: In a small bowl, mix salt, lemon pepper seasoning, garlic powder, onion powder, and lemon zest. Rub the mixture carefully and generously over the chicken, including under the skin if possible.
• Preheat the Smoker: Preheat your smoker up to 225°F (110°C). Add applewood for a mild, sweet smoke or hickory for a stronger flavor.
• Smoke the Chicken: Place the chicken breasts skin-side up on the smoker grates. Close the lid carefully and smoke for 1½ to 2 hours.
• Check Doneness: Insert a meat thermometer carefully into the thickest part of the breast. The internal temperature of the recipe should reach up to 165°F (74°C).
• Optional Lemon Finish: During the last 10 minutes, lightly brush the chicken with fresh lemon juice for extra brightness (optional).
• Rest: Now, remove the chicken from the smoker carefully and let it rest for 10 minutes before serving.
• Serve: Serve with lemon wedges, grilled vegetables, roasted potatoes, or a fresh green salad.

FAQ: The Best Smoked Bone-in Chicken Breast Recipe

Conclusion

The Best Smoked Bone-in Chicken Breast Recipe perfectly creates a tender, juicy, and flavorful chicken with that delicious smoky taste. By following these simple steps of the Best Smoked Bone-in Chicken Breast Recipe, you’ll enjoy a meal that will impress you. Whether hosting a family dinner or just treating yourself to a delicious meal, this Best Smoked Bone-in Chicken Breast Recipe will never disappoint. Give this Best Smoked Bone-in Chicken Breast Recipe a try and experience the best-smoked chicken you’ve ever had!