Juicy and flavorful, this smoked chicken breast recipe is quick and easy to make! Using a simple chicken dry rub that enhances the smoky flavor, this one will become your "go-to" favorite recipe. It's perfect for a family dinner or any backyard BBQ!
Hands down, this is the best smoked chicken breast recipe you will ever make. Just like these smoked boneless chicken thighs and this whole smoked chicken, they are easy and quick to make. And, they are full of rich flavor in every bite and incredibly tender and juicy!
If you're new to smoking meat, then this is the perfect recipe for you to try. Similar to these smoked leg quarters, this is a beginner recipe that anyone can make. With easy to follow step-by-step instructions and tips on how to smoke chicken the right way, you will be amazed at the results. And so will your tastebuds!
Try pairing these smoked chicken breasts with this homemade southern style potato salad or this easy orzo pasta salad. It also tastes great with this shredded cabbage coleslaw and this refreshing summer corn salad!
Jump to:
Why This Recipe Works
- This is a great beginner recipe that anyone can master. Regardless if you are a seasoned smoker who can perfect a smoked brisket recipe or if you are just starting...this smoked chicken breast is simple to make.
- It can be made on any type of smoker and only takes 1.5-2 hours to smoke!
- There is no brining or marinating required. Simply add the chicken rub and let the smoker do all the hard work!
- It wins the taste test every single time. A foolproof recipe, this one can be eaten on its own, served in a wrap, or in tacos. The options are endless!
Types of Smokers
Any type of smoker can be used to make this recipe. I've made this on the Traeger, in a propane gas smoker, and in a traditional charcoal smoker. Depending on how much effort you want to put into cooking with smoke will depend on the type of smoker you use. In this simple smoked beans recipe, I go into detail about some of the most common types of smokers.
There is no right or wrong smoker to use; they all work really well. It comes down to the amount of time you are looking to invest and the level of effort you're willing to put forward. Some smoker recipes, like these smoked chicken wings can be quick and easy. And then there are some, like this flavorful smoked chuck roast and these brisket burnt ends, that can take a lot of time and are more entailed.
Knowing the ins-and-outs of the different types of smokers will help you narrow it down for the smoker that is right for you.
🛒 Ingredients You'll Need
- Chicken Breast - use thick breasts for this recipe. The meat will turn out more tender and juicy.
- Brown Sugar - light brown sugar provides a mild sweetness. Using dark brown sugar adds a molasses flavor and tends to be a little too sweet when paired with the other dry rub ingredients.
- Smoked Paprika - provides a subtle smoke flavor that really adds flavor to the meat.
- Salt - a flavor enhancer. Use a coarse salt such as Himalayan or Sea Salt.
- Garlic Powder - adds a hint of garlic.
- Oregano - use dried oregano. It brings an earthy flavor that balances the sweetness of the brown sugar.
- Onion Powder - adds a mild, savory richness that rounds out the flavors of the rub.
- Dried Thyme - perfect for chicken, it gives the flavor a touch of woodsy flavor with a hint of lemon.
- Black Pepper - coarse pepper works best and brings a classic peppery kick and just the right amount of heat.
- White Pepper - adds depth of flavor. The white pepper has a subtle heat and gives the rub a smooth finish.
- Cajun Seasoning - brings a mild spiciness to the rub and a whole lot of flavor!
See the recipe card below for a full list of ingredients and measurements!
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🔪 Step-By-Step Recipe Instructions
Step 1: Prepare the smoked accordingly and preheat it to 225°F. While the smoker is preheating, prepare the rub. Combine all the dry ingredients in a medium bowl and stir to combine. Set aside. Using paper towels, pat dry each piece of chicken to remove any excess moisture.
Step 2: Next, generously cover each breast with the dry rub while using a bit of pressure to press the seasoning into the meat. Make sure the whole piece is completely covered.
Optional Step:
To turn this into a wet rub, combine 2 Tablespoons of olive in with the dry rub. Mix well and spread evenly over each piece of chicken.
Step 3: When the smoker has preheated, put the chicken breasts directly on the grates.
Step 4: To monitor the internal temperature, insert a digital meat thermometer at a slight downward angle in the center of the breast. Close the lid to the smoker and let the chicken smoke low and slow.
Step 5: When the internal temperature reaches 165°F, remove the chicken breasts from the smoker and allow them to rest for 3-5 minutes.
Step 6: Using a sharp knife, slice the smoked chicken breast into strips and serve immediately.
These smoked chicken breasts are tender, juicy, and downright delicious—seriously, one of the best recipes you'll ever taste! It’s perfect for dinner paired with your favorite sides, like homemade mashed potatoes and these roasted green beans! And, it also goes great on top of this easy romaine salad, in tacos, quesadillas, over this avocado spinach pasta, and over this easy rice pilaf. The options are endless!
🙋🏼 Recipe FAQs
Because you are smoking individual pieces of chicken, it does not take long to smoke. It takes anywhere from 1.5 to 2 hours to smoke depending on the size of the breasts. But, never rely on time. Always rely on the internal temperature of the meat.
The key to getting moist, tender, and juicy smoked chicken breasts is using a low temperature over a longer period of time. The term "low and slow" is the key to success when smoking meat. Keep the temperature as close to 225°F as possible, ensuring it does not go over 250°F.
I recommend using a mild flavored wood, such as apple, cherry, or pecan, when smoking chicken. Even when I smoke a whole chicken, I use milder wood to ensure the smoke doesn't overpower the taste of the meat.
Expert Tips
- There is no need to brine the chicken breasts. When you smoke individual pieces of meat on a lower temperature over a longer period of time (aka smoking low and slow), the collagen is able to break down and melt better which allows it to absorb more water. Even though chicken breasts are lean and have minimal fat, there is still a process that occurs where the meat fat melts into the meat fibers, which makes the meat incredibly tender and juicy.
- There's no need to bring the chicken to room temperature before smoking. Cold and raw meat will absorb the flavors from the smoke much better than meat that is at room temperature.
- When making the dry rub, ensure the brown sugar is fresh. It should not be hard or clumpy.
- To add more texture when making homemade dry rubs, use course salt and pepper. Crushed black pepper and sea salt will add a rich flavor to your seasoning!
- The purpose of a dry rub is to help create a crust around the meat. If you want more of a moist surface, add the olive oil to the dry rub to make it a wet rub. Or, you can baste on a thin layer of olive oil onto each breast and then add the dry rub.
- Large chicken breasts work best when smoking. They tend to be more juicy.
- Never rely solely on time for doneness. You'll know the chicken is done when the internal meat thermometer registers 165°F.
- It's important to keep the lid closed as much as possible while the chicken is smoking. The goal is to keep as much smoke in for maximum flavor.
- Store leftovers in an airtight container with a lid in the refrigerator for up to 4 days.
- While you can always use the microwave, the best way to reheat leftover smoked chicken breasts is in the oven. Preheat the oven to 225°F and place the leftover chicken in a cast iron skillet or on a sheet pan and warm for about 10 minutes. This will help keep the moisture in the meat.
🥘 Smoker Side Dishes
If you tried these smoked chicken breasts or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
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Quick and Easy Smoked Chicken Breasts
Equipment
- Smoker any type
- Digital Meat Thermometer
Ingredients
- 4-6 chicken breasts, boneless, skinless
For The Rub
- 1 Tablespoon light brown sugar, packed
- 1 Tablespoon smoked paprika
- 1 Tablespoon coarse salt
- ½ Tablespoon garlic powder
- ½ Tablespoon dried oregano
- 1 teaspon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon white pepper
- ½ teaspoon cajun seasoning
- 2 Tablespoons olive oil, optional
Instructions
- Preheat the smoker to 225°F.
- While the smoker is preheating, prepare the rub. Combine 1 Tablespoon light brown sugar, 1 Tablespoon smoked paprika, 1 Tablespoon coarse salt, ½ Tablespoon garlic powder, ½ Tablespoon dried oregano, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon white pepper, ½ teaspoon cajun seasoning in a medium bowl. Stir to combine. Set aside.
- Optional Step: To turn this into a wet rub, combine 2 Tablespoons of olive in with the dry rub. Mix well and spread evenly over each piece of chicken.
- Using paper towels, pat dry each piece of chicken to remove any excess moisture.
- Next, generously cover each breast with the dry rub while using a bit of pressure to press the spices into the meat. Make sure the whole piece is completely covered.
- When the smoker has preheated, put the chicken breasts directly on the grates.
- To monitor the internal temperature, insert a digital meat thermometer at a slight downward angle in the center of the breast.
- When the internal temperature of the chicken reaches 165°F (about 1.5-2 hours later), remove the chicken breasts from the smoker and allow them to rest for 3-5 minutes.
- Using a sharp knife, slice the smoked chicken breast into strips and serve immediately.
Notes
- There is no need to brine the chicken breasts. Large chicken breasts work best when smoking. They tend to be more juicy.
- There's no need to bring the chicken to room temperature before smoking. Cold and raw meat will absorb the flavors from the smoke much better than meat that is at room temperature.
- When making the dry rub, ensure the brown sugar is fresh. It should not be hard or clumpy.
- The purpose of a dry rub is to help create a crust around the meat. If you want more of a moist surface, add the olive oil to the dry rub to make it a wet rub. Or, you can baste on a thin layer of olive oil onto each breast and then add the dry rub.
- Never rely solely on time for doneness. You'll know the chicken is done when the internal meat thermometer registers 165°F.
- Store leftovers in an airtight container with a lid in the refrigerator for up to 4 days.
- While you can always use the microwave, the best way to reheat leftover smoked chicken breasts is in the oven. Preheat the oven to 225°F and place the leftover chicken in a cast iron skillet or on a sheet pan and warm for about 10 minutes. This will help keep the moisture in the meat.
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Shawn
Had guests over and they were really impressed with the chicken. I didn't tell them how simple it was.
Amanda Mason
I am so glad everyone liked it!! LOL on not telling them how simple it was to make!! Now go back and share the recipe so they know! Let me know what other recipes of mine you make!!
Catherine
what flavor chips did you use?
Amanda Mason
Apple. Cherry or pecan also taste great when smoking chicken breast.
Judy
Amanda, I cannot find the ingredient amounts of each spice in any of your rub or marinade recipes. It says what to use, but never how much! How is one to know???
Amanda Mason
Everything is in the recipe card at the bottom of the post.
Veronika
Can't wait to give this chicken a try! We recently got a smoker and everything comes out amazing out of it! This chicken sounds really simple and with just two hours it's so much easier than other recipes I've made!
Amanda Mason
Smoking pieces of chicken are so much faster than a whole chicken or turkey and even steak! Let me know how this one turns out for you! I can't wait to hear!
Ann
I made these on the traeger tonight, and they were delicious! Definitely a recipe I will be making again!
Amanda Mason
Awesome! So glad they turned out amazing! Try serving them sliced on top of a salad. Oh my goodness - delish!!
Amanda
This is such a great way to cook chicken! It turned out so juicy and tender, and the spice mix added the best flavor with those smoky notes.
Amanda Mason
So glad you loved the flavor and yes when you smoke chicken breasts....so juicy!
Tristin
Love the smoky flavors of the dry rub and the chicken came out so tender and juicy!
Amanda Mason
So glad to hear this, Tristan!!!
Lori | The Kitchen Whisperer
Low and slow is the key! This recipe is outstanding and perfect for Father’s Day! Definitely a keeper!
Amanda Mason
Glad the dad in your life loved it!!