Quick and Easy Smoked Chicken Breasts

Closeup of smoked chicken breasts on a black slate

5 from 20 votes

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

Cook Time2

Total Time2 15

Course: dinner

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: people

Calories: 272kcal

Author: Amanda Mason

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.

Nutrition