Smoked Maple Chicken Archives

This wonderful smoked maple chicken ended up on some great smoked chicken sandwiches, and also on Cobb salads. I used a spicy rub to offset the sweetness of the glaze. Sure I could just sit down with a nice smoked maple chicken breast for dinner. My rule is that if there’s extra room on the smoker I always fill it. With dishes like this chicken for example. You can always freeze whatever you make for later.

A High Heat Smoke

I smoked the chicken using my Weber Smokey Mountain Cooker. I did not put any water into the water pan so I could obtain the 325 degrees needed for chicken. You won’t get crispy skin at that temperature but you’ll still get delicious chicken. You’ll want to smoke at a higher temperature versus what you might use for say ribs or pork shoulder, which is often around 225 F.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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5 from 1 vote

Smoked Maple Chicken

This wonderful smoked maple chicken ended up on some great smoked chicken sandwiches, and also on Cobb salads. I used a spicy rub to offset the sweetness of the glaze. Sure I could just sit down with a nice smoked maple chicken breast for dinner. But if there’s extra room on the smoker I always fill it. You can always freeze whatever you make for later.

Course Main

Cuisine American

Keyword chicken, maple, smoked

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 113kcal

Author Mike

Ingredients

4 pieces chicken I used bone-in split breasts
chicken brine
Your favorite BBQ rub spicy is good here

For the maple glaze

¼ cup maple syrup
½ stick butter

Instructions

Brine chicken per instructions.
Rinse and pat dry, then sprinkle with your favorite rub.
Start your smoker for cooking at 325 F, or use a grill set up for indirect cooking. Your temperature must be at least 300 F or you won’t get crunchy skin.
Prepare the glaze by mixing the ingredients in a small sauce pan over medium heat.
Smoke or grill chicken until almost done, around 145 F as measured in a thick part of the meat.
Baste meat with the maple glaze and continue cooking until meat temperature hits 160 F. Baste as often as you like during that time.
Let rest before carving.