This smoked chicken breast recipe uses evenly thick boneless breasts and a light Original Dust coating. A thermometer, steady smoker temperature and a brief rest help keep the lean meat from drying out.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces (170 g) each
1 tablespoon (15 ml) olive oil
2 level teaspoons (10 ml) Original Desert Dust
1 tablespoon (15 g) unsalted butter, melted
1 teaspoon (5 ml) lemon juice
Directions
Prepare the smoker. Set up the smoker for indirect cooking at 250°F (120°C), following its manual. Use a small amount of food-safe apple or similar mild smoking wood. Verify the chamber temperature with a thermometer and keep it steady.
Even the chicken. Keep the fully thawed breasts refrigerated until preparing them. Pat dry without rinsing and gently pound thick ends to an even 3/4-inch thickness. Rub with oil and Original Dust. Wash raw-poultry tools and hands before handling cooked food.
Smoke gently. Place breasts on the grate with space between them. Close the lid and smoke, checking the thickest part from about 45 minutes onward. Expect roughly 60–90 minutes, but thickness and smoker behavior determine the actual time.
Cook to temperature. Remove each breast only when its center reaches 165°F (74°C). Do not judge doneness by a pink smoke tint. If the smoker cannot maintain heat, finish immediately in a preheated 350°F (175°C) oven until the temperature checks pass.
Rest and slice. Rest on a clean plate for 5 minutes. Mix melted butter and lemon juice, spoon over the cooked chicken and slice across the grain. Include the collected clean resting juices when serving.
Prep timing: 15 mins + smoker preheating. Cooking timing: 60–90 mins + 5 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
No brine is included in this formula. Adding one changes the salt level and preparation time. Choose plain chicken rather than a product labeled as already enhanced with a salt solution when possible.
WHAT WOOD SHOULD I USE?
A modest amount of apple or another mild food-safe smoking wood suits lean chicken. Follow the smoker manufacturer's guidance and never use treated lumber or unknown wood.
WHY MAKE THE BREASTS THE SAME THICKNESS?
A thick center can remain undercooked while the thin edge dries. Evening the thick end makes the thermometer readings and cooking progress more consistent across each piece.
CAN SMOKED CHICKEN STILL LOOK PINK?
Smoke can leave a pink tint even when the meat reaches temperature. Color alone is not a safety test. Check the thickest part of every breast with a food thermometer.
SHOULD I REMOVE IT BELOW 165°F?
This home method calls for each breast to reach 165°F (74°C) before removal. Do not assume an under-temperature piece will finish safely during the short rest.
CAN I USE FROZEN BREASTS?
No. Fully thaw them in the refrigerator before smoking. Starting frozen changes the heating pattern and can leave meat warming too slowly at low smoker temperatures.
HOW SHOULD I STORE AND REHEAT IT?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Add a little water or broth during reheating and cover so the slices retain moisture.
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