Smoked Honey Garlic Chicken Breasts with Brown Sugar and Soy Glaze

How to Make Smoked Honey Garlic Chicken Breasts with Brown Sugar and Soy Glaze

1. 1

   Step 1: Quick brine the breasts

   Combine the water, kosher salt and 1/4 cup of the packed brown sugar in a large bowl and stir until dissolved. Submerge the chicken breasts in the brine, cover and refrigerate for 20–30 minutes to boost juiciness; then remove, pat dry with paper towels and discard the brine.

   For this step

   • 4 eachBoneless skinless chicken breasts
   • 4 cupsWater (for quick brine)
   • 3 tbspKosher salt (for brine)
   
2. 2

   Step 2: Apply a simple rub

   Brush the chicken lightly with olive oil, then season evenly with smoked paprika and freshly ground black pepper. Let the rubbed breasts sit 10 minutes at room temperature while you preheat the smoker so the rub adheres and the meat relaxes.

   For this step

   • 2 tbspOlive oil (rub)
   • 1 tbspSmoked paprika (rub)
   • 1 tspFreshly ground black pepper
   
3. 3

   Step 3: Smoke the chicken low and slow

   Preheat your smoker to 225°F (107°C) using a mild fruit wood (apple or cherry) or a blend with hickory for added depth. Place the breasts on the grate and smoke until the internal temperature reaches about 150°F (65°C), roughly 40–55 minutes depending on thickness; remove occasionally only to rotate for even smoke.
   
4. 4

   Step 4: Make and apply the brown sugar soy-honey garlic glaze, then finish

   While the chicken smokes, combine the remaining 1/4 cup brown sugar, honey, soy sauce and minced garlic in a small saucepan and simmer gently until slightly thickened, about 4–6 minutes. Baste the breasts with the warm glaze, return to the smoker and continue until the internal temperature reaches 165°F (74°C) and the glaze is sticky, about 5–10 more minutes; rest 5 minutes before serving.

   For this step

   • 1/3 cupHoney (glaze)
   • 3 tbspLow-sodium soy sauce (glaze)
   • 3 clovesGarlic, minced (glaze)
   

1. Combine the water, kosher salt and 1/4 cup of the packed brown sugar in a large bowl and stir until dissolved. Submerge the chicken breasts in the brine, cover and refrigerate for 20–30 minutes to boost juiciness; then remove, pat dry with paper towels and discard the brine.
2. Brush the chicken lightly with olive oil, then season evenly with smoked paprika and freshly ground black pepper. Let the rubbed breasts sit 10 minutes at room temperature while you preheat the smoker so the rub adheres and the meat relaxes.
3. Preheat your smoker to 225°F (107°C) using a mild fruit wood (apple or cherry) or a blend with hickory for added depth. Place the breasts on the grate and smoke until the internal temperature reaches about 150°F (65°C), roughly 40–55 minutes depending on thickness; remove occasionally only to rotate for even smoke.
4. While the chicken smokes, combine the remaining 1/4 cup brown sugar, honey, soy sauce and minced garlic in a small saucepan and simmer gently until slightly thickened, about 4–6 minutes. Baste the breasts with the warm glaze, return to the smoker and continue until the internal temperature reaches 165°F (74°C) and the glaze is sticky, about 5–10 more minutes; rest 5 minutes before serving.