Smoked chicken breast transforms simple poultry into a deeply aromatic, juicy centerpiece through low-and-slow smoking. This surprisingly approachable method yields a versatile protein perfect for sandwiches, salads, or feasts. Let’s walk through achieving that perfect smoky perfection.
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Why You’ll Love This Smoked Chicken Breast
- Tender Juiciness: Low-and-slow cooking retains moisture for succulent, never-dry results.
- Signature Smoky Flavor: Deep, woody aroma infuses every bite for complex taste.
- Meal Prep Perfection: Ideal for easy salads, sandwiches, or quick dinners all week.
- Surprisingly Simple: Straightforward process with mostly hands-off cooking time.
Ingredients & Tools
- 4 boneless, skin-on chicken breasts (about 1.5–2 lbs total)
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp paprika (smoked paprika is ideal)
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp dried thyme or oregano
Tools: A smoker (pellet, charcoal, or electric), wood chips/chunks (apple, cherry, or pecan are great for chicken), a reliable meat thermometer, a small bowl for mixing rub, and a brush for the oil.
Notes: Don’t skip the skin—it protects and bastes the meat. Fruitwoods like apple and cherry provide mild, sweet smoke.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 60-75 minutes | Total Time: About 1.5 hours
Before You Start: Tips & Ingredient Notes
- Why skin-on chicken? The fat under the skin renders slowly, continuously basting the meat and creating a barrier that locks in juices. If you prefer skinless, you’ll need to be extra vigilant about not overcooking it.
- Is brining necessary? For the juiciest results ever, a quick brine is a game-changer. Soak the breasts in a solution of 1/4 cup salt and 1/4 cup sugar dissolved in 4 cups of cold water for 1-2 hours before patting dry and applying the rub.
- What’s the best wood to use? For chicken, you want milder woods. Apple and cherry give a subtly sweet, fruity smoke, while pecan offers a rich, nutty flavor. Stay away from very strong woods like hickory or mesquite for this—they can make the chicken taste bitter.
- Don’t have a fancy smoker? No problem! A standard charcoal grill can be set up for indirect heat with a smoker box or a foil packet of soaked wood chips placed over the hot coals. The principles are the same.
How to Make Smoked Chicken Breast
Step 1: Prep the Chicken and the Rub. First, pat the chicken breasts completely dry with paper towels. This is crucial for the rub to stick properly and for the skin to get a nice texture. In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and dried thyme. Drizzle the olive oil over the chicken breasts and rub it all over, then sprinkle the dry rub mixture evenly on both sides, pressing gently to make it adhere. Let it sit at room temperature for about 20-30 minutes while you preheat the smoker.
Step 2: Fire Up the Smoker. Preheat your smoker to 225°F (107°C). This low temperature is the secret to tender, smoky meat. While it’s heating, add your wood chips or chunks according to your smoker’s instructions. You’re aiming for a clean, thin, blue smoke—not thick, white, billowy smoke, which can impart a bitter flavor. This is the most technical part, but once you see that steady, wispy smoke, you’re golden.
Step 3: Time to Smoke. Place the chicken breasts directly on the smoker grates, skin-side up. Close the lid and let the magic happen. Resist the urge to open the lid frequently! Every time you peek, you let out heat and smoke, which can extend the cooking time. Let them smoke for about 60-75 minutes. You’ll notice the skin will take on a beautiful, deep mahogany color.
Step 4: Check the Temperature. The most important tool in your arsenal is a meat thermometer. Start checking the internal temperature of the thickest part of the breast at around the 60-minute mark. You’re looking for it to reach 160°F (71°C). Remember, the chicken will continue to cook a little after you take it off the heat (carryover cooking), so pulling it at 160°F will get you to a perfect, safe 165°F (74°C) without drying it out.
Step 5: The Rest is Crucial. Once the chicken hits that target temperature, carefully remove it from the smoker and transfer it to a clean cutting board or plate. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the muscle fibers to relax and reabsorb all those incredible juices. If you slice it immediately, all that precious moisture will end up on the cutting board instead of in your mouth.
Step 6: Serve and Enjoy. After the rest, it’s time to slice. Use a sharp knife to cut against the grain into beautiful, juicy slices. You’ll see the smoke ring—a pinkish layer just beneath the surface—which is a telltale sign of perfectly smoked meat. Serve it up warm, or let it cool completely if you’re using it for meal prep.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze sliced or shredded for up to 3 months.
- Reviving: Gently reheat in a skillet or microwave with a splash of broth.
Serving Suggestions
Complementary Dishes
- Classic Creamy Coleslaw — The cool, crisp, and creamy texture is the perfect counterpoint to the warm, smoky, and savory chicken. It just works.
- Smoked Mac and Cheese — Why not smoke the main and the side? The cheesy, comforting pasta soaks up the smoky environment beautifully.
- Grilled Corn on the Cob — A little char and sweetness from the corn enhances the rustic, backyard BBQ vibe of the meal perfectly.
Drinks
- A Crisp Lager or Pale Ale — The clean, slightly bitter finish of a cold beer cuts through the richness of the smoked chicken beautifully.
- Smoked Peach Iced Tea — Echo the smoky theme with a drink! The sweetness of the peach balances the savory notes in a surprisingly delightful way.
- Chilled Rosé — Its dry, fruity, and refreshing character is a fantastic all-around pairing for smoky, grilled, and barbecued foods.
Something Sweet
- Grilled Peach Sundaes — Throw some peach halves on the grill after the chicken is done, then serve with vanilla ice cream. The warm, caramelized fruit is a dream.
- Old-Fashioned Banana Pudding — It’s a classic for a reason. The cool, creamy, and sweet pudding is the ultimate comfort food finale.
- Simple Berry Cobbler — The bright, tart berries and soft, biscuity topping feel wonderfully homemade and satisfying after a smoky meal.
Top Mistakes to Avoid
- Mistake: Cooking at too high a temperature. The point of smoking is low and
Smoked Chicken Breast
Learn how to make perfectly juicy Smoked Chicken Breast with a simple rub. This easy, low-and-slow method is perfect for meal prep. Get the recipe now!
Ingredients
For the Chicken and Rub
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4 boneless, skin-on chicken breasts (about 1.5–2 lbs total)
-
2 tbsp olive oil
-
1 tbsp brown sugar
-
2 tsp paprika (smoked paprika is ideal)
-
1.5 tsp garlic powder
-
1.5 tsp onion powder
-
1 tsp kosher salt
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0.5 tsp black pepper (freshly ground)
-
0.5 tsp dried thyme or oregano
Instructions
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First, pat the chicken breasts completely dry with paper towels. In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and dried thyme. Drizzle the olive oil over the chicken breasts and rub it all over, then sprinkle the dry rub mixture evenly on both sides, pressing gently to make it adhere. Let it sit at room temperature for about 20-30 minutes while you preheat the smoker.01
-
Preheat your smoker to 225°F (107°C). While it’s heating, add your wood chips or chunks according to your smoker’s instructions. You’re aiming for a clean, thin, blue smoke—not thick, white, billowy smoke, which can impart a bitter flavor.02
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Place the chicken breasts directly on the smoker grates, skin-side up. Close the lid and let the magic happen. Let them smoke for about 60-75 minutes.03
-
Start checking the internal temperature of the thickest part of the breast at around the 60-minute mark. You’re looking for it to reach 160°F (71°C).04
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Once the chicken hits that target temperature, carefully remove it from the smoker and transfer it to a clean cutting board or plate. Tent it loosely with foil and let it rest for at least 10 minutes.05
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After the rest, it’s time to slice. Use a sharp knife to cut against the grain into beautiful, juicy slices. Serve it up warm, or let it cool completely if you’re using it for meal prep.06
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