Juicy and flavorful, this smoked chicken breast 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!

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Hands down, this is the best smoked chicken breast recipe you will ever make. Not only is it easy and quick to make, but it's full of rich flavor and it's incredibly tender and juicy. If you're new to smoking meat, then this is the perfect recipe for you to try. 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!
ℹ️ Why This Recipe Works
1. 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.
2. It can be made on any type of smoker and only takes 1.5-2 hours to smoke!
3. There is no brining or marinating required. Simply add the chicken rub and let the smoker do all the hard work!
Types of Smokers
Any type of smoker can be used to make this smoker recipe. I've made this smoked chicken breast 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 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 juicy smoked leg quarters can be quick and easy. And then there are some, like this flavorful smoked chuck roast, 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 - use boneless and skinless chicken breasts for this recipe.
- Brown Sugar -use light brown sugar because it adds a hint of sweet undertones.
- Spices - smoked paprika and Cajun seasoning contribute to the majority of the amazing flavor. The dried oregano, thyme, onion powder, and garlic powder do a good job to balance the bold flavors of the Cajun and smoked Paprika.
- Salt & Pepper - the addition of white pepper combined with the salt and black pepper adds that final touch of flavor you won't find in other rub recipes. It adds a whole new layer of flavor to every bite.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Low and Slow
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.
👩🍳 How To Prepare A Smoker
Depending on what type of smoker you use will determine how it should be prepared. If using a charcoal or propane gas smoker, prepare the wood chips or chunks and the water pan. If you're using a pellet smoker, ensure the chamber is filled with wood pellets. For this recipe, preheat the smoker to 225°F.
🔪 Step-By-Step Recipe Instructions
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.
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.
When the smoker has preheated, put the chicken breasts directly on the grates. When smoking meat, it is not necessary to flip the meat because it's being cooked with indirect heat. What this means is the food you are cooking is placed in an area heated by a flame, but not directly in contact with it. When smoking meat, you don't have to worry about one side getting hotter than the other.
To monitor the internal temperature, insert a digital meat thermometer at a slight downward angle in the center of the breast. Insert the digital thermometer when you place the chicken on the grill grates and leave the lid closed until the chicken is done.
When the internal temperature reaches 165°F, 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. Smoking is a delicious and different way to enjoy chicken breasts and everyone will love the hint of smoky flavor!
🙋🏼 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.
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'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.
- 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.
- This smoked chicken breast recipe goes great on top of this easy romaine salad, in tacos, quesadillas, over this avocado spinach pasta, and over this easy rice pilaf.
- Store any 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
I often smoke this chicken when I have a backyard bbq along with smoking chicken wings and making a delicious Juicy Lucy. Since you have the smoker going, why not smoke some side dishes? Here's some of my favorites!
I have a lot of mouth-watering smoker recipes, but if you're looking for even more, make sure you check out my latest published smoker cookbook. You'll find smoking tips, helpful charts, and some of the best recipes you'll ever make in your smoker!
Quick and Easy Smoked Chicken Breasts
Equipment
- Smoker
- Digital Meat Thermometer
Ingredients
- 4-6 chicken breasts, boneless, skinless
- 2 Tablespoons olive oil, optional
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
Instructions
- Preheat the smoker 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.
- 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
- When smoking meat, it is not necessary to flip the meat because it's being cooked with indirect heat. What this means is the food you are cooking is placed in an area heated by a flame, but not directly in contact with it. When smoking meat, you don't have to worry about one side getting hotter than the other.
- 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.
- Large chicken breasts work best when smoking. They tend to be more juicy.
- Never rely solely on time. 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 as possible for maximum flavor.
- Store any 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 a sheet pan and warm for about 10 minutes. This will help preserve the moisture in the meat.
Katie Crenshaw
Great tips on how to smoke chicken breasts. They came out so flavorful.
Amanda Mason
I love hearing this, Katie!!! So glad everyone loved it!
Cathleen
I am always up for quick and easy recipes! This one looks perfect!! Adding it to my weekday dinner ideas, thank you so much for the recipe 🙂
Amanda Mason
Let me know how it turns out!!
Kim
I've always been intimidated by grilling chicken breast since it dries out so easily. I have no one to show me how to grill so I love how you've taken the mystery out of it. I especially love that rub! I can't wait to try it.
Amanda Mason
Thanks, Kim! Let me know how it turns out for you! I can't wait to hear!
LaKita
This chicken came out so perfectly tender, juicy, and flavorful! Will definitely be trying this recipe again and again!
Amanda Mason
I'm so glad you loved it! It is so juicy and tender! The perfect dinner!
Savita
Loved the smoky flavor of chicken breast. The recipe is very easy and so simple.
Amanda Mason
I'm so glad to hear this!! Glad you loved it!
Luke
Perfect flavouring for chicken breast. I will be using this recipe for my next BBQ now the sun has finally come out lol 🙂
Amanda Mason
Let me know how it turns out for you!!!
Pat
The perfect recipe for beginners! I just bought a smoker and I can't believe it, I did it! so tasty!
Amanda Mason
YEAH!! So glad it was so easy for you and that it turned out so great!!
Colleen
We've been talking about getting a smoker and I think I'm convinced! This chicken looks so tender, juicy and flavorful!
Amanda Mason
You will love it, Colleen! And it's so easy to make! Definitely get a smoker - so worth it!
Heather
My brother has a smoker so I’m sending him this recipe to make us! Can’t wait to try!
Amanda Mason
I can't wait to hear how it turn out, Heather! Definitely let me know!!
Freya
I don’t eat meat but I find the whole smoker process really fascinating and would love to try it with tofu!
Amanda Mason
You can definitely smoke tofu!! I'll have to write a post about it!!