Craving the rich, smoky flavor of barbecue but don't have a grill or smoker? This recipe for Oven-Baked Chicken Breast with Liquid Smoke is your perfect solution! Liquid smoke is a fantastic ingredient that captures the essence of a wood fire, allowing you to infuse your food with a deep, complex smokiness right in your oven. This method not only packs the chicken with incredible flavor but also keeps it exceptionally moist and tender. Get ready to transform a simple chicken breast into a gourmet meal that tastes like it's been slow-smoked for hours!
Oven-baked chicken breast with liquid smoke
Ingredients for Oven-Baked Chicken Breast with Liquid Smoke
- 1 chicken breast, 700-800 g (approx. 1.5-1.75 lbs)
- 25 g coarse sea salt
- 50 ml liquid smoke
- 5 g ground turmeric
- 3 g each of smoked paprika and ground red pepper
- 20 ml olive oil
- 1 onion
- 1 roasting bag
- water
How to Cook Chicken Breast with Liquid Smoke in the Oven
Thoroughly rinse the chilled chicken breast under cold running water. I ignore the recent recommendations that washing chicken is harmful because pathogenic bacteria can spread throughout the kitchen. I’m more concerned about the various chemicals that, you’ll agree, are often used to soak poultry to give it a marketable appearance.
So my verdict is – wash the poultry!
Washing the chicken breast
Next, prepare the brine, in which the chicken breast should soak for about a day. It’s best to use coarse sea salt for the brine, as it yields a better flavor. So, measure out the salt and pour it into a small stainless steel or glass pot.
Adding coarse salt to a pot
Then, add the liquid smoke and warm boiled water. Stir until the salt is completely dissolved, then let it cool to room temperature. You won’t need much water (200-250 ml); it’s better to add more later if needed.
Adding liquid smoke and warm boiled water to the pot
Next, place the chicken breast in the pot, ensuring it is completely submerged in the brine.
Cover the pot tightly with a lid and place it on the bottom shelf of the refrigerator for 24 hours.
Marinating the chicken breast in the prepared brine for 24 hours
After 24 hours, remove the chicken breast from the brine, pat it dry with a paper towel, and sprinkle with ground turmeric, smoked paprika, and ground red pepper.
After 24 hours, remove the chicken from the brine, pat it dry, and sprinkle with spices
Next, drizzle the chicken breast with olive oil and thoroughly rub in the spices. Turmeric stains everything yellow, so use rubber gloves to keep your hands clean.
Drizzle the chicken breast with olive oil and rub the spices in
Take a roasting bag, place thickly sliced onion rings inside to form a bed, and lay the chicken breast on top of the onions.
Place a bed of sliced onions in a roasting bag, and put the chicken breast on top
Place the bag with the chicken on a baking sheet. Preheat the oven to 180-200°C (350-400°F). Place the baking sheet with the chicken breast in the middle of the oven. Bake for 35-40 minutes.
Place the bag with the chicken on a baking sheet. Bake for 35-40 minutes at 180-200°C (350-400°F).
Let the chicken cool down inside the roasting bag, then remove it from the bag and serve.
Oven-baked chicken breast with liquid smoke
And there you have it—a perfectly cooked, smoky, and succulent chicken breast made effortlessly in your oven. This versatile chicken is wonderful sliced thin for sandwiches, diced into salads, or served as a main course with your favorite sides like roasted vegetables or creamy mashed potatoes. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. We hope you enjoy this clever way to bring outdoor flavors inside. Happy cooking!
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