Smoked Crusted Orange Chicken

June 3, 2012
by Curt

I do a lot of chicken on the smoker, and I’m always trying different flavor combinations for marinating chicken breasts when smoking them. I’ve used orange juice on pork and beef, and decided to see how it would be on chicken.

I kept it nice and simple by using just a few ingredients. The Soy sauce adds some saltiness to it, and the garlic adds, well, garlic flavor, which is my favorite!

This turned out way better than I hoped. I believe I found my new #1 favorite chicken marinade for smoked chicken breasts.

Smoked Crusted Orange Chicken


  • 3 chicken breasts (with skin and bone in)
  • Marinade
  • 2 cups frozen concentrate orange juice (no water added)
  • 1/2 cup Soy Sauce
  • 1 Tablespoon garlic powder
  • Spice rub
  • Favorite poultry spice rub


  1. Rinse and remove the skin and excess fat from the chicken breasts. Put them into a plastic bag and set aside.
  2. Marinade
  3. Mix the marinade ingredients together. (Remember, do not add water to the orange juice!). Pour the marinade over the chicken breasts inside the plastic bag, remove the excess air and seal tight. Place in a bowl in case of leakage, and refrigerate for 8 hours or over night.
  4. Smoking the chicken
  5. Prepare your smoker and get it stabilized at around 250° F. I used apple wood for this cook.
  6. Pour off the excess marinade from the chicken and discard. Rub all surfaces of the chicken generously with your favorite spice rub. Place the chicken breasts in the smoker for about 1 1/2 to 2 hours.
  7. Note: I recommend taking it off when the temperature of the meat, (measured at the center of the thickest part of the breast), reaches about 160 degrees on a digital thermometer. Most charts list 167 degrees as the temperature for being done. I’ve personally found that 160 degrees is thoroughly cooked, but still very moist and tender. 167 degrees tends to be more dried out and a bit on the chalky side.


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