Smoked Chicken Nuggets

How to Make Smoked Chicken Nuggets

1. 1

   Step 1: Brine the chicken

   Trim and cut the chicken breasts into bite-sized pieces (about 1 to 1½ inches). In a bowl, dissolve the kosher salt and brown sugar into 4 cups of cold water, then add the chicken and refrigerate for 30 minutes to 1 hour to boost moisture and seasoning.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 4 cupsWater (for brine)
   • 2 tbspKosher salt
   • 2 tbspLight brown sugar
   
2. 2

   Step 2: Dry and season

   Remove the chicken from the brine, pat dry thoroughly with paper towels. Toss the pieces with olive oil, smoked paprika, garlic powder, black pepper, and cayenne (if using) until evenly coated.

   For this step

   • 2 tbspOlive oil
   • 1 tbspSmoked paprika
   • 1 tspGarlic powder
   • 1 tspFreshly ground black pepper
   • 1/4 tspCayenne pepper (optional, for heat)
   
3. 3

   Step 3: Preheat smoker and smoke the nuggets

   Preheat your smoker to 275°F (135°C) and add a mild wood (apple, cherry, or maple works well). Arrange the nuggets in a single layer on a rack and smoke until the internal temperature reaches 160–165°F (71–74°C), about 35–50 minutes depending on size.
4. 4

   Step 4: Finish hot for crispness

   For a slightly crispy exterior, transfer the smoked nuggets to a hot grill (450°F / 230°C) or under a broiler for 3–5 minutes, turning once, until edges brown. This step is optional but gives a nice contrast to the tender interior.
   
5. 5

   Step 5: Rest and serve

   Let the nuggets rest 4–5 minutes to redistribute juices, then serve warm with prepared honey mustard or your favorite dipping sauce. These hold well in a low oven (200°F / 95°C) for short periods if serving to a crowd.

   For this step

   • 1/2 cupPrepared honey mustard (for serving)

1. Trim and cut the chicken breasts into bite-sized pieces (about 1 to 1½ inches). In a bowl, dissolve the kosher salt and brown sugar into 4 cups of cold water, then add the chicken and refrigerate for 30 minutes to 1 hour to boost moisture and seasoning.
2. Remove the chicken from the brine, pat dry thoroughly with paper towels. Toss the pieces with olive oil, smoked paprika, garlic powder, black pepper, and cayenne (if using) until evenly coated.
3. Preheat your smoker to 275°F (135°C) and add a mild wood (apple, cherry, or maple works well). Arrange the nuggets in a single layer on a rack and smoke until the internal temperature reaches 160–165°F (71–74°C), about 35–50 minutes depending on size.
4. For a slightly crispy exterior, transfer the smoked nuggets to a hot grill (450°F / 230°C) or under a broiler for 3–5 minutes, turning once, until edges brown. This step is optional but gives a nice contrast to the tender interior.
5. Let the nuggets rest 4–5 minutes to redistribute juices, then serve warm with prepared honey mustard or your favorite dipping sauce. These hold well in a low oven (200°F / 95°C) for short periods if serving to a crowd.