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

Scale

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)

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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.