Smoked Maple Chipotle Chicken Breasts
Smoked maple chipotle chicken breasts gives you addictingly delicious sweet heat. And slow smoking the chicken breasts creates the most tender, juicy chicken you’ll ever have!
This smoked maple chipotle chicken is every bit as sweet and spicy as the significant other in your life.
We’re talking as sweet as the partner who gets dinner on the table and the kids ready to eat when you’re bone tired from working a double shift.
That kind of sweetness with the hint of spice lingering in the gaze when your eyes meet.
Just like that sweet and spicy partner, this chicken is a dependable total package that reliably satisfies.
It’s a dish that takes a kitchen heavy hitter (chicken), and dresses it up into a meal that tastes as good as that sweet partner makes you feel with its mix of sweet maple glaze and blend of spices designed to give it a bit of a kick.
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless, skinless breasts trimmed of extra fat.
- Spices– Chipotle powder, salt, garlic powder, onion powder, and black pepper
- Maple syrup– The real stuff is best!
How to Make
This smoked maple chipotle chicken is pretty easy to make!
Just preheat your smoker to 250 degrees, using a blend of hickory, maple, and peach chips.
Then stir together the spices and maple syrup in a small bowl.
Dip each chicken breast into the mixture and gently massage it in.
Put the chicken breasts into the preheated smoker, putting a meat thermometer prob into the center of the thickest one.
Smoke them for 3 hours, basting them every hour with maple syrup, or until the probe registers an internal temperature of 160-165 degrees.
When the internal temperature reads 160-165, take the chicken out of the smoker and put it on a serving platter, basting it again with syrup.
Serve immediately and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the chicken in a hot oven until warmed through, basting with maple syrup to keep it juicy and moist.
Tips and Tricks
- Depending on your smoker, the thickness of your chicken, weather conditions, etc- the chicken may take significantly less than three hours to fully cook. Due to this it’s always best to smoke meat to temperature rather than just to the recommended time.
- Don’t use all hickory wood to smoke this. It will be too strong. That’s why I suggest the blend of woods.
- Make sure to baste the chicken every hour to keep it moist and juicy.
- Adjust the spice blend to suit your taste. Adding a little more or less chipotle powder will make it more or less spicy.
Other Smoked Recipes
Smoked maple chipotle chicken breasts are a delicious main course full of sweet heat that you’ll love.
Make them and enjoy!
Looking for other smoked recipes?
Try these:
- Smoked Mississippi Pot Roast
- Smoked Pork Chops
- Smoked Chuck Roast
- Smoked Tri Tip
- Smoked Meatballs
- Smoked Chicken Wings
- Smoked Hot Dogs
- Smoked Spatchcock Chicken
- Smoked Eye Of Round
- Smoked Bologna
- Smoked Pulled Pork
If you’ve tried this SMOKED MAPLE CHIPOTLE CHICKEN BREASTS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Maple Chipotle Smoked Chicken Breast
Ingredients
- 4-5 boneless, skinless chicken breasts
- 2 tsp chipotle powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/3 cup maple syrup plus more for basting
Instructions
- Preheat your smoker to 250 degrees, using a blend of hickory, maple, and peach chips.
- In a small bowl, stir together all of the ingredients- except for the chicken.2 tsp chipotle powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper, 1/3 cup maple syrup
- Dip each chicken breast into the mixture and use your fingers to gently massage it in. Repeating until all the breasts are coated.4-5 boneless, skinless chicken breasts
- Place the chicken breasts into the prepared smoker, placing the thermometer prove into the center of the thickest one. Baste them every hour with maple syrup.
- Cook the chicken about 3 hours, or until the probe registers an internal temperature of 160-165 degrees.
- Remove the chicken from the smoker, to a serving platter. Baste again with syrup.
- Serve immediately, or store in an air tight container and heat up when ready to serve.
Notes
- Depending on your smoker, the thickness of your chicken, weather conditions, etc- the chicken may take significantly less than three hours to fully cook. Due to this it's always best to smoke meat to temperature rather than just to the recommended time.
- Don't use all hickory wood to smoke this. It will be too strong. That's why I suggest the blend of woods.
- Make sure to baste the chicken every hour to keep it moist and juicy.
- Adjust the spice blend to suit your taste. Adding a little more or less chipotle powder will make it more or less spicy.
Nutrition
recipe adapted from The Black Peppercorn
Ok.. all my boys are going to love this! I beg you to come share this over at our Father’s Day Favorites themed link up at Celebrate 365 Blog Party! You know you always bring the popular dish to every party! lol!
We’d love to have you share a few of your recipes with us1
Link; https://www.thetipgarden.com/2017/06/celebrate-365-blog-party-fathers-day.html
Have a great summer (here in the humidity)..
Jan
Tip Garden
Jan, you’re so sweet. Sorry I missed the party ,but you know how I love to bring a dish everyone will love. The best conversations seem to begin around a great dish at the party table.
I added bacon to this recipe. after coating the chicken I wrapped them in bacon and cooked on low in the slow cooker. We will be trying them tonight.
Interesting. We’ve done bacon wrapped versions too, but still smoked them. I can’t wait to hear how they turned out in a slow cooker version!