Smoked Chicken Meal Prep

How to Make Smoked Chicken Meal Prep

1. 1

   Step 1: Brine the chicken

   In a large bowl or container, stir the water, kosher salt, and brown sugar until dissolved. Submerge the chicken breasts, cover, and refrigerate for 30–60 minutes to add moisture and seasoning; do not over-brine to avoid a too-salty result. Remove chicken from brine, rinse briefly if desired, and pat dry with paper towels.

   For this step

   • 4 piecesBoneless skinless chicken breasts
   • 4 cupsWater (for brine)
   • 3 tablespoonsKosher salt (brine)
   • 2 tablespoonsLight brown sugar
   
2. 2

   Step 2: Apply oil and seasoning rub

   Toss the chicken with olive oil to coat evenly, then sprinkle smoked paprika, garlic powder, and black pepper over each breast and rub to adhere. Let seasoned chicken sit at room temperature for 15–20 minutes while you prepare the smoker to ensure even cooking.

   For this step

   • 2 tablespoonsExtra-virgin olive oil
   • 2 teaspoonsSmoked paprika
   • 1 teaspoonGarlic powder
   • 1 teaspoonFreshly ground black pepper
   
3. 3

   Step 3: Prepare smoker and wood

   Preheat your smoker to 225°F (107°C) and load with apple or hickory wood chips (soak chips 20–30 minutes if desired for slower smoke). Arrange the smoker racks and make sure water pan or drip tray is in place to stabilize temperature and humidity.

   For this step

   • 2 cupsWood chips (apple or hickory), soaked if chunky
   
4. 4

   Step 4: Smoke the chicken low and slow

   Place the breasts on the smoker grates spaced apart and smoke at 225°F (107°C) until the internal temperature reaches 155–160°F (68–71°C), about 60–90 minutes depending on thickness. Rotate racks or flip halfway if your smoker has hot spots; target final temp of 165°F (74°C) after resting.
   
5. 5

   Step 5: Rest and slice

   Transfer the chicken to a cutting board and tent loosely with foil; rest 10–15 minutes to allow carryover cooking and juices to redistribute. Slice against the grain into even pieces for sandwiches or shred/chunk for salads and bowls.
6. 6

   Step 6: Portion and store for meal prep

   Divide sliced chicken into meal containers with sides or salad components and refrigerate up to 4 days or freeze portions for up to 3 months. Reheat gently (covered in oven or microwave) to avoid drying, or enjoy cold in sandwiches and salads.
   

1. In a large bowl or container, stir the water, kosher salt, and brown sugar until dissolved. Submerge the chicken breasts, cover, and refrigerate for 30–60 minutes to add moisture and seasoning; do not over-brine to avoid a too-salty result. Remove chicken from brine, rinse briefly if desired, and pat dry with paper towels.
2. Toss the chicken with olive oil to coat evenly, then sprinkle smoked paprika, garlic powder, and black pepper over each breast and rub to adhere. Let seasoned chicken sit at room temperature for 15–20 minutes while you prepare the smoker to ensure even cooking.
3. Preheat your smoker to 225°F (107°C) and load with apple or hickory wood chips (soak chips 20–30 minutes if desired for slower smoke). Arrange the smoker racks and make sure water pan or drip tray is in place to stabilize temperature and humidity.
4. Place the breasts on the smoker grates spaced apart and smoke at 225°F (107°C) until the internal temperature reaches 155–160°F (68–71°C), about 60–90 minutes depending on thickness. Rotate racks or flip halfway if your smoker has hot spots; target final temp of 165°F (74°C) after resting.
5. Transfer the chicken to a cutting board and tent loosely with foil; rest 10–15 minutes to allow carryover cooking and juices to redistribute. Slice against the grain into even pieces for sandwiches or shred/chunk for salads and bowls.
6. Divide sliced chicken into meal containers with sides or salad components and refrigerate up to 4 days or freeze portions for up to 3 months. Reheat gently (covered in oven or microwave) to avoid drying, or enjoy cold in sandwiches and salads.