Smoked Chicken Breast

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Elevate your smoker experience with this Smoked Chicken Breast. It also happens to be brought to you by the letter ‘S’: It’s savory, smoky and sensational!

Smoked Chicken Breast featured image side view shot

If you’re like me and own a smoker, you are always on the hunt for any kind of meat you can put in there. While ribs, brisket, and pork chops are usually the go-to meats to smoke, why not branch out with chicken? What’s great about smoked chicken is just how tender and juicy it turns out. Forget your mom’s overcooked, dry white chicken breast. This ain’t the 80’s, folks. Smoked Chicken Breasts will get even the most staunch of red meat eaters to give it a try.

And if you’re new to the smoking meat universe, this recipe is for you. Chicken is a great meat to start with; it’s practically foolproof, it can be made in any type of smoker, and there’s no marinating required! You’ll get the perfect breast every time. And we all know there are several ways to cook chicken breast, from the oven to the grill, it’s high time the smoker was given its do. What better time than now to try it out?

What’s the Difference Between Smoked and Grilled Chicken?

The most obvious difference is the tools you are using to cook the chicken. The smoked chicken is grilled in a smoker while the grilled chicken is cooked over open flames. But the chicken also ends up feeling and tasting quite different. Smoking the chicken will get you a more flavorful and tender meat while grilling gives a charred exterior and moist interior. I usually favor grilling the chicken when I am short in time but if you have time, smoking it will do wonders!

Ingredients

4 Chicken Breasts
2 Tbsp Olive oil
¼ tsp Garlic powder
1 tsp Onion powder
1 Tbsp Smoked Paprika
½ tsp White Pepper
½ tsp Mustard powder
½ tsp ground Cilantro
1 tsp dried Thyme
3 Tbsp Brown Sugar
Salt and Pepper

Preparation Steps

Step 1: Preheat the smoker to 225F. In a small bowl, mix the spices with the sugar and a pinch of salt and pepper.

Step 2: Pat the chicken breasts dry with a paper towel.

Step 3: Sprinkle the spices onto the chicken breast and rub it all over.

Step 4: Lay the chicken out on a baking sheet and place it in the smoker to smoke for 50 minutes to an hour, or until the internal temperature is 165F.

Step 5: Cover the tray with aluminum foil and let it rest for 15 minutes. Then remove the foil and serve.

Top Tips For a Perfect Smoked Chicken Breast

Before prepping the chicken for the spices, try to trim off any excess fat .
Try to get four chicken breasts that are roughly the same size. This will help with even cooking.
Didn’t use all the rub? You can store it for up to six months if kept in a cool dry place.
The purpose of the dry rub is to help create a crust around the meat. If you prefer a moister surface, use a 1/2 tablespoon of olive oil to baste each side of the chicken before applying the dry rub.

Smoked Chicken Breast featured image top shot

FAQs

How do I keep my chicken breast moist while smoking?

It’s as simple as low temperature and patience. These are the two things you need to keep in mind for that perfectly moist and tender chicken breast.

Should I wrap my chicken breast for smoking?

If you’re looking for a less smoky-tasting chicken breast, you can wrap them in aluminum foil. This will stop the meat from taking on too much smoke.

What wood chips are the best for smoking chicken breasts?

I tend to lean toward the fruit trees like apple and cherry. But maple and hickory might be best for this particular dry rub. Don’t be afraid to experiment!

Serving Suggestions

You can never go wrong with smoked meat on its own, but if you’re looking to pair it up with something I got your back. Corn on the cob is always a hit with chicken, if it’s in season, and this smoked corn on the cob is far from average. Or if you’re looking to go the green route, why not use the BBQ while the smoker is busy and grill up some delicious asparagus or green beans for your side? Or maybe you’re feeling potatoes? Never a bad idea, especially with these potato wedges. This smoked chicken breast is going to pair well with whatever you decide on.

How to Store

You should refrigerate smoked meat within two hours of removing it from the smoker. Cut into smaller pieces, place in an airtight container, and refrigerate. Best to eat those leftovers within four days to avoid spoilage. You can always freeze them for later, which is always a great option. Wrap the chicken tightly and put them in an airtight container before freezing. For reheating, I recommend using the oven set at 350 degrees until warmed through.