Smoked Chicken Breast on the Stovetop | Demeyere Resto Stainless Steel Indoor Smoker

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

smoke wood chips

💰Cheaper: wood pellets

Wood pellets are often more affordable and easier to use.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and more flavorful.

Heat 4 cups of cold water and dissolve 1/4 cup of kosher salt in it.

Add ice to the brine to chill it back down to refrigerator temperature.

Pour the brine over the butterflied chicken breasts and let it brine for 2 hours.

Sprinkle your favorite barbecue rub over the brined chicken breasts, avoiding overly salty rubs.

Set up the Demeyere stovetop smoker by placing 2-3 tablespoons of apple wood chips in the smoking plate.

Place the smoking plate and rack into the smoker, ensuring the drippings will not fall onto the chips.

Heat the stovetop smoker on medium heat until it reaches temperature (test by splashing water on the surface).

Once heated, place the chicken breasts on the rack inside the smoker.

Reduce the heat to medium-low after placing the chicken in the smoker.

Smoke the chicken for about 15-20 minutes, checking the internal temperature until it reaches at least 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens