Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup salt
- ¾ cup plus 2 tbsp honey
- 2 cups very hot apple cider vinegar
- 2 pounds ice
- 4 sprigs fresh rosemary , finely chopped
- 10 sprigs fresh thyme , finely chopped
- 1 tbsp black peppercorns , cracked
- 1 tbsp chili powder
- 1 tbsp cayenne pepper
- 2 tbsp paprika
- 1 ½ tsp lemon pepper
- Several pounds of large hickory chunks
Directions
Combine salt, honey, herbs, and vinegar in a gallon -size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.
Add chicken and brine in the refrigerator for 1–2 hours.
Take chicken out of brine and pat dry with paper towels . Set aside.
Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.
Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225°F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165°F.
Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm.