Maple-Smoked Bone-In Chicken Breasts

1. 1

   Gather all ingredients.

2. 2

   Make the brine: In a large bowl, combine water, kosher salt, brown sugar, and apple cider vinegar, and stir until the salt and brown sugar dissolve.

3. 3

   Place the chicken breasts in the brine, cover, and refrigerate for at least 4 hours or overnight.

4. 4

   Preheat an electric smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions, using maple wood chips.

5. 5

   Remove the chicken breasts from the brine and rinse them under cold water.

6. 6

   Pat dry and set aside.

7. 7

   Make the rub: In a bowl, combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder.

8. 8

   Sprinkle the dry rub all over the chicken breasts, place them skin-side up on a grill rack in the preheated smoker, and set a drip pan underneath.

9. 9

   Smoke the chicken breasts in the preheated smoker until they are no longer pink and the juices run clear, about 4 hours, adding maple wood chips as needed to maintain continuous smoke.

10. 10

    Check with an instant-read thermometer inserted near the bone; it should read at least 165 degrees F (74 degrees C).

• Calories 1032.74 kcal High
• Protein 140.96 g Good Source
• Carbs 95.76 g Moderate
• Total Fat 8.22 g Moderate
• Saturated Fat 0.11 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 374.94 mg High
• Sodium 348.49 mg Moderate
• Fiber 11.8 g Good Source
• Sugar 72.9 g High
• Added Sugar 13.27 g High
• Calcium 49.72 mg Low Source
• Iron 5.27 mg Good Source
• Potassium 629.04 mg Moderate
• Vitamin A 19.17 mcg_rae Low Source
• Vitamin C 1.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅