Smoked chicken breast is a juicy, flavorful dish with a rich, smoky aroma. It’s a great alternative to traditional grilled or baked chicken, offering tender meat with a deep, wood-smoked taste. Whether you’re making it for meal prep, sandwiches, or a main course, this easy smoked chicken breast recipe delivers restaurant-quality results right from your backyard smoker.
Why You’ll Love This Recipe
- Incredibly juicy and flavorful – Smoking keeps the chicken moist while infusing it with a smoky depth.
- Easy to make – Simple ingredients and minimal prep.
- Versatile – Perfect for salads, sandwiches, tacos, or as a protein-packed main dish.
- Healthy option – A great low-carb, high-protein meal.
- Perfect for meal prep – Store and reheat for quick meals throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Brown sugar (optional for a slight sweetness)
- Cayenne pepper (optional for heat)
- Wood chips or pellets (hickory, applewood, or cherry)
Directions
- Preheat the smoker – Set your smoker to 225°F and add wood chips or pellets for smoke flavor.
- Prepare the chicken – Pat the chicken breasts dry with a paper towel. Brush with olive oil and season generously with salt, pepper, and spices.
- Smoke the chicken – Place the chicken breasts on the smoker grates and close the lid. Smoke for 1 to 2 hours or until the internal temperature reaches 165°F.
- Rest the chicken – Remove the chicken from the smoker and let it rest for 5-10 minutes to retain juices.
- Slice and serve – Enjoy with your favorite sides or use in salads, wraps, or sandwiches.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 40 minutes
Variations
- Spicy version: Add more cayenne pepper or a spicy dry rub.
- Sweet and smoky: Use brown sugar and maple wood for a subtle sweetness.
- BBQ-style: Brush with barbecue sauce in the last 15 minutes of smoking.
- Herb-infused: Mix dried thyme, rosemary, and oregano into the seasoning blend.
- Stuffed smoked chicken: Butterfly the chicken and stuff with cheese and spinach before smoking.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a 300°F oven for 10-15 minutes or in a covered skillet over low heat. Avoid microwaving for too long to prevent drying out.
FAQs
How long does it take to smoke chicken breast?
It usually takes 1 to 2 hours at 225°F, depending on the thickness of the chicken.
What’s the best wood for smoking chicken?
Applewood, cherry, hickory, and pecan all add great flavors to smoked chicken.
Can I use bone-in chicken breasts?
Yes, but they may take slightly longer to cook.
Do I need to brine the chicken before smoking?
Brining adds extra moisture, but it’s optional if you don’t have time.
How do I keep smoked chicken breast from drying out?
Cook at a low temperature, don’t overcook, and let it rest before slicing.
Can I use an electric smoker?
Yes! An electric smoker works well and maintains consistent heat.
Should I flip the chicken while smoking?
No, since smoking cooks evenly from all sides, flipping isn’t necessary.
What internal temperature should chicken breast reach?
Always cook to an internal temperature of 165°F for safe consumption.
Can I smoke frozen chicken breasts?
It’s best to thaw them first for even cooking and better seasoning absorption.
What sides go well with smoked chicken breast?
Try coleslaw, grilled vegetables, mac and cheese, or a fresh salad.
Conclusion
Smoked chicken breast is a tender, flavorful, and healthy dish that’s easy to make and perfect for any meal. Whether you’re preparing it for a barbecue, meal prep, or a family dinner, this recipe delivers consistently juicy and smoky results. Give it a try and enjoy the delicious flavors of smoked chicken!
Print
Smoked Chicken Breast
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American, BBQ
Description
Tender, juicy, and packed with smoky goodness! This smoked chicken breast is seasoned with a flavorful dry rub and slow-cooked to perfection. It’s great on its own, in sandwiches, salads, or even tacos!
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp dried thyme or oregano
- 1/2 tsp brown sugar (optional, for a slight caramelization)
Instructions
- Preheat the Smoker: Set your smoker to 225°F and use mild wood chips like apple, cherry, or hickory for the best flavor.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Coat evenly with olive oil.
- Season the Chicken: In a small bowl, mix smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, thyme, and brown sugar. Rub the seasoning mix generously over both sides of the chicken.
- Smoke the Chicken: Place the chicken breasts directly on the smoker grates. Close the lid and smoke for 60-90 minutes, or until the internal temperature reaches 165°F (use a meat thermometer).
- Rest the Chicken: Remove from the smoker, tent with foil, and let rest for 5-10 minutes before slicing to keep the juices in.
- Serve & Enjoy: Slice and serve with your favorite sides like roasted veggies, coleslaw, or mashed potatoes.
Notes
- Want extra juicy chicken? Brine the chicken in a saltwater solution (¼ cup salt to 4 cups water) for 30 minutes before smoking.
- Crispy Skin? Smoke at 225°F for an hour, then finish at 375°F for 10 minutes.
- Best Wood for Smoking: Applewood gives a mild sweetness, while hickory adds a bolder, smokier taste.
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