Smoked Chicken Strips Recipe

Trim and butterfly

Pat the chicken breasts dry with paper towels. Trim off any excess fat. If breasts are thick, slice them horizontally to create even 3/4-inch thick pieces; alternatively cut into 1/2- to 3/4-inch wide strips (about 4–6 strips per breast).

Make the marinade/rub

In a large bowl combine olive oil, smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, liquid smoke, and apple juice. Whisk until a paste/emulsion forms.

Coat the chicken

Add the chicken strips to the bowl and toss thoroughly so each strip is evenly coated. Cover and refrigerate for 20–30 minutes to let flavors penetrate. (If short on time, a 10-minute rest still imparts flavor.)

Preheat smoker or oven

If you have a smoker: preheat to 225°F (107°C) using mild wood (apple, hickory, or cherry). If you don't have a smoker: preheat your oven to 275°F (135°C) and place a wire rack on a rimmed baking sheet; for extra smoke flavor add a few drops of liquid smoke to the marinade (already included) or use a small foil pouch of soaked wood chips on a hot grill.

Smoke gently

Arrange chicken strips in a single layer on the smoker racks (or on the wire rack in the oven). Smoke/low-bake until the internal temperature reaches 150°F (66°C), about 35–50 minutes depending on thickness and appliance. Check temperature with an instant-read thermometer.

Finish for color and texture

Optional: Heat neutral oil in a large skillet over medium-high heat. When shimmering, sear the smoked strips 30–45 seconds per side to develop a light crust and deeper color. Alternatively, set the oven to broil and broil the strips 1–2 minutes per side, watching closely to avoid burning. Target finished internal temperature: 165°F (74°C).

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice again into final serving-size strips if needed. Sprinkle chopped parsley over the strips and squeeze lemon wedges over top to taste.

Arrange smoked chicken strips on a platter or individual plates with a 4 oz portion of kettle chips per serving. Serve immediately while warm alongside extra lemon wedges. Leftover smoked chicken strips can be chilled and used cold in salads or sandwiches.