Savory Smoked Bacon-Wrapped Chicken Breasts
Indulge in the deliciousness of savory smoked bacon-wrapped chicken breasts that are perfectly brined, smoked to juicy perfection, and coated with a rich barbecue glaze. This recipe combines the smoky flavor of bacon with the tender juiciness of chicken breasts, making it a crowd-pleaser for family dinners, barbecues, or special occasions. With a simple brining process followed by a slow smoke, each bite is bursting with flavor. Share this delectable dish with loved ones and watch them fall in love with every juicy, smoky bite.
6
Servings
500
Calories
8
Ingredients
Ingredients
Cold drinking water
4 cups (none)
Kosher salt
1/4 cup (none)
Brown sugar
1/4 cup (none)
Boneless, skinless chicken breasts
4-6 breasts (none)
Regular cut bacon
3 slices per breast (none)
Rib or chicken rub
to taste (none)
Barbecue sauce
to taste (none)
Toothpicks
as needed (none)
Instructions
1
Brine the Chicken: In a pitcher, combine 4 cups of cold water with 1/4 cup kosher salt and 1/4 cup brown sugar. Stir until both the salt and sugar are completely dissolved and the water is clear.
2
Submerge the chicken breasts in the brine solution, ensuring they are fully covered. Cover with a lid or plastic wrap and refrigerate for 2 hours, flipping halfway through for even brining.
3
Prepare the Chicken: After brining, rinse each chicken breast under cold water to remove excess salt. Pat dry with paper towels.
4
Season the breasts generously with your choice of rib or chicken rub on all sides.
5
Wrap the Chicken: Lay three strips of bacon side by side on a flat surface. Place one chicken breast at the edge and roll it over, wrapping the bacon completely around it. Secure with toothpicks as needed.
6
Prepare the Smoker: Preheat your smoker to 230°F (110°C) and add wood chips (dry or soaked) according to your preference.
7
Smoke the Chicken: Place the wrapped chicken breasts on the smoker grate, leaving space between them for smoke circulation. Smoke for approximately 3 hours, or until the internal temperature reaches 165°F (74°C). Remember that cooking time may vary based on breast thickness.
8
Add Barbecue Sauce: About 30 minutes before the cooking time is up, brush a light layer of barbecue sauce on top of each chicken breast for added flavor.
9
Check for Doneness: Ensure each chicken breast reaches an internal temperature of 165°F (74°C) before removing from the smoker.
10
Serve: Let the chicken rest for a few minutes before slicing. Enjoy the tender, smoky, and succulent flavors!
Nutrition Information
40g
Fat
3g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this recipe?
The dish offers a savory, smoky flavor with a juicy interior and a rich barbecue glaze finish.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving?
Each serving contains approximately 500 calories.
What is the recommended smoker temperature?
The smoker should be preheated to 230°F (110°C).
How long should the chicken breasts be brined?
The chicken should be refrigerated in the brine for 2 hours, flipping halfway through.
What are the ingredients for the brine?
The brine consists of 4 cups of cold water, 1/4 cup kosher salt, and 1/4 cup brown sugar.
What is the target internal temperature for the chicken?
The chicken is cooked until it reaches an internal temperature of 165°F (74°C).
Approximately how long does it take to smoke the chicken?
The smoking process takes approximately 3 hours, though time varies by breast thickness.
How many slices of bacon are used per chicken breast?
Each chicken breast is wrapped in 3 slices of regular cut bacon.
When should the barbecue sauce be applied?
Brush a light layer of barbecue sauce on the chicken about 30 minutes before the cooking time is finished.
What type of chicken is required for this recipe?
You should use 4 to 6 boneless, skinless chicken breasts.
Do I need to rinse the chicken after brining?
Yes, rinse each breast under cold water after brining to remove excess salt, then pat dry.
What is the fat content per serving?
There are 40g of fat per serving.
How much protein is in each serving?
Each serving provides 30g of protein.
What is the carbohydrate count for this dish?
There are 3g of carbohydrates per serving.
How do I keep the bacon from falling off during cooking?
Secure the wrapped bacon with toothpicks as needed.
Should the wood chips be dry or soaked?
You can use either dry or soaked wood chips according to your personal preference.
What type of seasoning rub is suggested?
The recipe suggests using your choice of a rib or chicken rub.
Should the chicken rest before serving?
Yes, let the chicken rest for a few minutes after removing it from the smoker before slicing.
Is this recipe suitable for parties?
Yes, it is specifically mentioned as a crowd-pleaser for barbecues, family dinners, and special occasions.
How many ingredients are in this recipe?
There are 8 total ingredients including the brine and equipment like toothpicks.
What category does this recipe belong to?
The recipe is categorized under Chicken Breast.
Is there fiber or sugar listed in the nutrition facts?
The nutrition details for fiber and sugar are not specified in this recipe data.
What is the serving size?
The specific weight of a serving size is not specified, but the recipe is divided into 6 portions.
How do you wrap the chicken?
Lay three strips of bacon side by side, place the breast at the edge, and roll it until wrapped completely.
What tags are associated with this recipe?
Tags include chicken, bacon, smoked, grilling, barbecue, comfort food, easy recipe, dinner, and party food.
Why is the brine water stirred?
Stir until the salt and sugar are completely dissolved and the water is clear before adding chicken.
Can I use thick-cut bacon?
The recipe specifies regular cut bacon, which wraps more easily than thick-cut.
Does the recipe require skin-on chicken?
No, the recipe calls for boneless, skinless chicken breasts.
What is the goal of the brining process?
Brining ensures the chicken remains juicy and well-seasoned during the slow smoking process.