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Ninja Woodfire Grill smoked Chicken Breast Recipe
Donny Enriquez

Smoked Ninja Woodfire Grill Chicken Breast

Juicy, smoke-infused chicken breast made on the Ninja Woodfire Outdoor Grill's Smoker function. A quick brine and a steady 375°F smoke give you tender chicken with real woodfire flavor in about 40 minutes total.
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Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

For the Brine:
  • 4 cups cold water
  • 3 tablespoons kosher salt
For the Chicken:
  • 4 boneless skinless chicken breasts (roughly 6-8 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt for the rub

Equipment

  • Ninja Woodfire Outdoor Grill
  • Ninja Woodfire pellets (All-Purpose or Robust blend)
  • Digital meat thermometer or probe
  • Large bowl or zip-top bag (for brining)
  • Cutting board

Method
 

  1. Dissolve 3 tablespoons kosher salt in 4 cups cold water. Submerge the chicken breasts and brine in the fridge for 20-30 minutes.
  2. Remove chicken from the brine and pat completely dry with paper towels.
  3. Rub chicken all over with olive oil, then coat evenly with the combined paprika, garlic powder, onion powder, black pepper, thyme, and salt. Let sit at room temperature for 10 minutes.
  4. Fill the smoke box with ½ cup Ninja Woodfire pellets. Set the grill to the Smoker function, temperature to 375°F, and time to 30 minutes.
  5. Place chicken breasts on the grill grate with space between each piece. Insert a probe thermometer into the thickest breast, if using, and close the hood.
  6. Smoke for 20-30 minutes, until the internal temperature reaches 165°F.
  7. Remove from the grill and rest for 5 minutes before slicing and serving.

Video

Notes

Leftovers keep in an airtight container in the fridge for up to 4 days; reheat gently in a covered skillet with a splash of water or broth to avoid drying the chicken out further. For freezing, slice and store in a freezer-safe bag for up to 2 months, then thaw overnight in the fridge before reheating. This recipe is naturally gluten-free and dairy-free as written. See the Smoker vs. Grill comparison above if you'd rather use the faster Grill function instead.