Smoked Harissa Chicken Breast Recipe

Smoked Harissa Chicken Breast

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


  1. Dissolve together ingredients for the brine.
  2. Cover chicken breasts in brine and place in fridge to brine for a minimum of 4 hours. Overnight is best!
  3. Preheat smoker with Oak Flavor Bisquettes to 250°F.
  4. Remove chicken from brine, rinse and pat dry.
  5. Slather chicken in Harissa paste.
  6. 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