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Smoked Chicken Breasts

This no-fail smoked chicken breast is tender and juicy, with an irresistibly smoky flavor. Here's how to make it step-by-step in your smoker!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 409 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

For Smoking the Chicken:
  • 3 to 3 ½ pounds boneless skinless chicken breasts about 6 medium breasts
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter melted (optional but VERY good)
  • Charcoal pellets, or whatever fuels your smoker
  • Wood chips or chunks optional for smoking, such as pecan, apple, or oak
  • canola oil for brushing the smoker
For the Chicken Breast Rub*:
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon celery salt
  • Pinch cayenne pepper optional

Instructions

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  1. Remove the chicken from the refrigerator. Pat very dry with paper towels. Place on a parchment-lined baking sheet (or similar surface so that you can easily carry it out to the smoker). Brush both sides with the olive oil.
  2. In a small bowl stir together the rub: brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, celery salt, and cayenne.
  3. Sprinkle the chicken liberally all over with the dry rub. Let stand at room temperature while you prepare the smoker.
  4. Heat your smoker to 225ºF—if using a charcoal smoker, your fire doesn’t need to be very large. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225; just note that the chicken will cook more quickly.
  5. Brush the smoker with the canola oil as an insurance policy against sticking. Add the chicken breasts and smoke until they reach 160ºF on an instant read thermometer inserted at the thickest part, 45 minutes to 1 hour depending upon the size of your breasts, your smoker set up, and how much your smoker temperature is fluctuating—check at the 30-minute mark to gauge your progress. Always smoke to temperature, not to time on the clock. The carryover cooking will cause the chicken breast to rise to 165ºF as it rests.
  6. If using butter, melt it in a small bowl. Once the chicken reaches 140 to 150ºF (about 30 or so minutes in), baste the chicken all over the top with the butter to make it extra succulent and delish, then continue smoking until the chicken breast reaches 160ºF, about 15 minutes more.
  7. Remove the chicken from the smoker. Tent with foil and let rest 5 minutes. Slice and enjoy.

Notes

  • *Feel free to swap the seasoning suggested here with your favorite dry rub.
  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • TO REHEAT: Loosely cover the chicken breasts with foil and reheat in a 350 degree F oven until warmed through. 
  • TO FREEZE: You can freeze cooked smoked chicken breasts for up to 2 months. Wrap them tightly and place them in an airtight container or freezer bag before freezing. Thaw the smoked chicken breasts overnight in the refrigerator.

Nutrition Information

Serving 1 (of 6) Calories 409kcal (20%) Carbohydrates 4g (1%) Protein 57g (114%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 184mg (61%) Potassium 1022mg (29%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 584IU (12%) Vitamin C 3mg (3%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 409

% Daily Value*

Serving 1 (of 6)
Calories 409kcal 20%
Carbohydrates 4g 1%
Protein 57g 114%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 184mg 61%
Potassium 1022mg 22%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 584IU 12%
Vitamin C 3mg 3%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.