Quick and Easy Smoked Chicken Breasts
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!
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: dinner
Cuisine: American
Diet: Gluten Free, Low Calorie
Servings: 6 people
Calories: 272kcal
Smoker
Digital Meat Thermometer
- 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
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.
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.
- 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.
Calories: 272kcal | Carbohydrates: 4g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1383mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg