When you’re walking through the neighborhood and the aroma of chicken smoking fills the air, it’s pretty sure to make your stomach grumble. Smoking does take a little more time than some other methods of cooking, but you can’t beat the rich flavor profile. In terms of people enjoying the meal, chicken is the most popular protein so the odds are in your favor.
You can use any type of smoking wood. This recipe works well with apple, cherry, and maple. Avoid mesquite as it will overwhelm the dish.
There are little tricks you can use to make sure your chicken comes out perfectly. Buy uniform pieces of chicken so they’ll all be done close to the same time. Brine them before cooking. It’s an easy overnight task and creates juicier meat. Next, give your chicken a sear in an iron pan before grilling. It gives you crispier skin. Finally, keep a keen eye on your smoker so that it stays right around 235 degrees F consistently throughout cooking.
Smoky chicken breasts
- 1 chicken breast per person
- Honey or Dijon Mustard
- Mixed dry seasonings
- Heat up the smoker.
- Rub each piece of chicken with mustard on all sides.
- Sprinkle the chicken with dry seasonings. Options include garlic powder, onion powder, lemon pepper, ginger, and paprika.
- If your breasts are 6 oz. check after one hour. 90 minutes for larger pieces.
- You want the internal temperature of the chicken to be 160 degrees F.
- Tent the chicken with aluminum foil for 10 minutes before serving.
- Store extra in the refrigerator for 4 days, or in the freezer for 3 months.