Smoked Harissa Chicken Breast Recipe

Smoked Harissa Chicken Breast Recipe

Bone-in and skin-on chicken is by far the best for smoking. But sometimes you’ve got a picky eater at your table, or there’s nothing else in the fridge. Here’s a great solution: smoked Harissa chicken breast that won’t dry out!


6 Chicken breasts, boneless and skinless

3-4 Tbsp of Harissa paste (a spicy Moroccan sauce, if you’re not a fan of spice you can swap out for a BBQ sauce as well)

For the brine:

4 Cups water

¼ Cup kosher salt

3 Tbsp brown sugar

2 Tbsp chili flakes

Bradley Flavor Bisquettes – Oak


Dissolve together ingredients for the brine.

Cover chicken breasts in brine and place in fridge to brine for a minimum of 4 hours. Overnight is best!

Preheat smoker with Oak Flavor Bisquettes to 250°F.

Remove chicken from brine, rinse and pat dry.

Slather chicken in Harissa paste.

Smoke for 1-2 hours or until an internal temperature of 165°F is reached. After one hour has passed, watch the internal temperature closing and remove from the smoker just before hitting 165°F and it will be just right!

Recipe by: Lena Clayton