Dive into Flavortown: Smoked Chicken Breasts with Citrus-Honey Mop
Calling all barbecue enthusiasts and smoke enthusiasts alike! Get ready to elevate your grilled chicken game with this recipe for Smoked Chicken Breasts bathed in a sweet and savory citrus-honey mop. These succulent, smoky birds are guaranteed to be the star of your next summer barbecue, perfectly complemented by a side of creamy coleslaw.
The Magic of Smoked Chicken:
Smoking chicken breasts takes them far beyond the realm of ordinary grilled chicken. This low and slow cooking method imbues them with a deep, smoky flavor that traditional grilling simply can’t replicate. The result? Incredibly tender, juicy meat that practically falls off the bone with every bite.
Sweet and Bright Flavors:
The secret weapon in this recipe is our flavorful citrus-honey mop. This mop combines the bright acidity of orange juice with the sweetness of honey, creating a vibrant and irresistible flavor profile. A touch of Worcestershire sauce adds a layer of savory depth, while melted butter ensures the chicken stays wonderfully moist throughout the smoking process.
Let’s Get Smoking!
Gather your ingredients and fire up your smoker because it’s time to create some smoky magic!
Make Up the Dry Rub:
- Smoked Paprika: Adds a smoky warmth and a touch of sweetness.
- Cayenne Pepper: For a subtle kick of heat (adjust to your preference).
- Brown Sugar: Balances the savory flavors and adds a hint of sweetness.
- Onion Powder: Provides a subtle oniony depth.
- Salt and Black Pepper: Season the chicken to perfection.
Mix the Citrus-Honey Mop:
- Orange Juice: Freshly squeezed orange juice adds a vibrant citrusy flavor.
- Honey: Balances the acidity and adds sweetness.
- Worcestershire Sauce: For a touch of savory depth and umami complexity.
- Melted Butter: Keeps the chicken moist and adds richness.
For the Chicken:
- Chicken Breasts (Bone-In or Boneless)
Equipment:
- Green Mountain Grill Smoker (or your preferred smoker)
- Wood chips (hickory or applewood recommended)
- Mixing bowls (2)
- Basting brush
- Instant-read thermometer
How to Prepare the Smoked Chicken Breasts
- Craft the Dry Rub: In a small bowl, combine the smoked paprika, cayenne pepper, brown sugar, onion powder, salt, and black pepper. Mix well to create a flavorful blend.
- Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels. Season them generously with the prepared dry rub, ensuring all sides are evenly coated.
- Preheat the Smoker: Get your Green Mountain Grills Smoker (or your preferred smoker) fired up and preheated to 220Ā°F. Add your chosen wood chips for smoke flavor. Hickory or applewood work particularly well with chicken.
- Create the Mop: In another bowl, whisk together the freshly squeezed orange juice, honey, Worcestershire sauce, and melted butter. Set aside for basting.
- Smoke and Baste: Place the seasoned chicken breasts on the smoker grate. Baste the chicken generously with the citrus-honey mop after 30 minutes of smoking and every 30 minutes thereafter.
- Smoke to Perfection: Continue smoking the chicken for a total of 1-2 hours, or until the internal temperature of the thickest part of the chicken reaches 165Ā°F as measured by an instant-read thermometer.
- Rest and Serve: Once the chicken reaches the desired internal temperature, remove it from the smoker and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in an even more flavorful and tender experience. Serve with coleslaw and barbecue sauce, or make into barbecue chicken sandwiches.
Pro Tips:
- Spatchcock the Chicken (Optional): Slicing the chicken breasts horizontally in half (bone-in or boneless) will significantly reduce cooking time and ensure even cooking.
- Adjust the Heat:Ā For a more intense smoky flavor, you can increase the smoker temperature to 250Ā°F. However, keep in mind that this will also slightly decrease the cooking time.
- Sauce it Up!:Ā After the resting period, brush the chicken with my homemade BBQ sauce for an extra layer of flavor, if desired.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
More Great Recipes
- Smoked Beer Can Chicken
- Mexican Chicken Marinade
- Smoked Cajun Turkey
- Bacon Wrapped Hot Wings
- Peach Whiskey Smoked Chicken Legs
Ready for more Chef Tips?
Head over to my YouTube channel for video demonstrations of more than 300 recipes! Iāll guide you through each step, sharing tips and tricks, and revealing insider secrets gleaned from the chefs around the world. Letās embark on more delicious adventures together! You can also follow me on Facebook, Instagram, TikTok and X!
Smoked Chicken Breasts with Citrus & Honey Mop
Recipe by Jason Hill – CookingSessions.comIngredients
- 6 boneless skinless chicken breast halves
Chicken Rub
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons turbinado sugar
- 1 teaspoon fresh cracked pepper
- 1 teaspoon onion powder
- 1 pinch cayenne pepper
Citrus Mop
- 1 cup orange juice
- 1 teaspoon honey
- 1 teaspoon citrus zest
- 1 tablespoon Worcestershire sauce
- 3 tablespoons melted butter
Instructions
- Mix up dry rub ingredients.
- Place 6 boneless, skinless chicken breast halves on saran wrap and cover with another layer. Pound with mallet until they are of even thickness. Remove top layer of plastic.
- Coat chicken with the dry rub on both sides. Let sit at room temperature for about 20 minutes.
- Make Citrus Mop by mixing all the ingredients together.
- Drizzle chicken with about half of the citrus mop.
- Preheat smoker to 220 F. Lay chicken on the smoker and smoke for about 30 minutes. Halfway through the cooking process, mop them with the rest of the citrus mop.
- When chicken reaches 161-165, remove them from the smoker. Serve with cole slaw and barbecue sauce, or make into sandwiches.
