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Pellet Grill Smoked Chicken Breasts

These pellet grill smoked chicken breasts are easy to make, delicious, and take only 1 1/2 to 2 hours to cook. Serve these low carb smoked chicken breasts with your favorite veggie side or chop and use in other recipes! 


If you’re like me and have grown tired of the same old grilled, baked, or pan-fried chicken breasts, don’t worry; you’re not alone. Recently, I tried cooking chicken breasts on the pellet grill and was pleasantly surprised by the results. The smoking process gave the chicken a delicious crust with a tender texture, and a savory, smoky flavor that exceeded my expectations. These chicken breasts are great for salads, wraps, tacos, and even chicken and dumplings. I’ve even used them in enchiladas and topped them with a little BBQ sauce for a tasty snack. This method has quickly become one of my favorite ways to cook chicken breasts, as it’s easy and requires minimal effort.

I used my brown sugar based Kansas City Rub to flavor this chicken breast recipe. However, you can also use my recipe for All-Purpose Poultry Dry Rub which contains simple ingredients like, salt, garlic powder, onion powder, black pepper, paprika and more.

Smoking Chicken Breasts 101

This recipe is so easy that you can set it and forget if you are using an electric smoker or pellet grill. You won’t need a spritz of any kind, no wrapping, no fuss. However, do look for uniformity in the chicken breasts. They should all be about the same size. Keep in mind that if you’re using smaller breasts for this recipe, they will cook faster.

What is the best temperature to smoke chicken breasts?

The optimal temperature for proper smoke absorption and tenderness is 225 degrees F. 

How long to smoke chicken breasts at 225?

Plan on about 2 hours of total cook time with a cooking temp of 225 degrees F. Be sure to have enough fuel to get you through the entire cooking time. And as always, have a reliable instant-read meat thermometer handy!

What temperature is chicken breast done?

Chicken breasts are considered cooked through and safe to eat at an internal temperature of 165 degrees F. To test for doneness, insert your instant-read thermometer or probe into the thickest part of the chicken breast meat. Test each one before removing it from your grill or smoker.

What wood is best for smoked chicken?

I recommend using fruit wood like apple, peach, or cherry wood pellets or wood chips (if using a charcoal smoker), or mild to moderate wood like oak, alder, or maple wood. I don’t recommend using more robust flavored woods like hickory or mesquite. Chicken breasts are small and poultry tends to hold on to smoke flavor. Strong woods will produce a bitter flavor that many find overpowering. Start with mild woods, and with the next cook, use a more moderate flavored wood. This will help you gauge your preferred smokiness.

Should I brine chicken breasts?

You can certainly brine the chicken breasts before placing them into the smoker. I recommend a 4 hour brine time. While this is a great way to add extra moisture and tenderness, it really isn’t necessary for smoked chicken breasts. However, if you choose to brine, you can use my chicken brine recipe and use. Please keep in mind that brining will change the texture of the chicken, so if you like your chicken breasts to have a little chewiness, brining might not be for you.

Do you need to flip the chicken breasts?

If you are quickly grilling chicken breasts, it is advised that you flip them. However, with these pellet grill smoked chicken breasts, you do not need to flip them.


  • 4 medium sized, boneless skinless chicken breasts
  • 2 1/2 tablespoons of Kansas City Rub or or favorite seasoning blend
  • 2 tablespoons vegetable or olive oil or mustard

Preparing the chicken 

Gather your ingredients. Here I have boneless, skinless chicken breasts, my Kansas City Rub in a bowl, and some vegetable oil. You can also brush on yellow mustard or Dijon mustard instead of using oil.

Cut off any excess fat on the chicken breasts. Blot dry with paper towels and brush both sides with a little oil (or mustard, pickle juice, or hot sauce)—season chicken with the BBQ rub. Coat it well, and pat it to secure, but don’t overpack with excess amounts of rub.

Smoking and serving

Place your chicken breasts directly on the grill grates. You can place a drip pan underneath if preferred. Close the lid of your smoker or grill, close the lid, and cook for 1 1/2-2 hours, or until the internal temperature at the thickest part of the smoked chicken breasts reaches 165 degrees F.

Once cooked, remove the chicken breasts and place them on a clean cutting board. Tent with aluminum foil and allow them to rest for 10 minutes. Slice and serve with Grilled and Smoked Vegetables, or with a casserole like Twice Baked Potatoes or my personal favorite, Funeral Potatoes.

Recipe Variations

  • Latin American: For a Latin-American flare, use my Sazon Rub, and after the smoked chicken breasts have come off the smoker, hit it with a little fresh lime juice before serving.
  • Jamaican Jerk: Sometimes, a little Caribbean flare is all you need to set the day right. Season the chicken breasts with my Jamaican Jerk Rub before they go in the smoker. Serve with mango salsa or grilled pineapple.
  • Korean Spice Rub: Use my popular Korean Spice Rub recipe on these smoked chicken breasts. Smoke as directed, then slice and serve them in Korean-style tacos along with toasted sesame seeds, chopped green onion, kimchi, and cucumber slices.
  • Baharat Spice Rub: Looking for a Middle-Eastern flare. Then use my Baharat Spice Rub on your smoked chicken. Slice and serve with rice and your favorite sides.
  • BBQ Sauce: Chop the chicken breasts into bite-sized pieces, and coat them with a cup of peach tea BBQ sauce. Place it back in the smoker for 15 minutes to caramelize, and enjoy. If you’re watching your sugar intake, use out Keto BBQ Sauce instead.

Storing leftovers

Store your leftover smoked chicken breasts in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet or 325-degree oven, until warmed through. For longer storage, place them into vacuum-sealed bags, seal tightly, and store these pellet grill smoked chicken breasts in your freezer for up to 3 months. 

More recipes


Pellet Grill Smoked Chicken Breasts

There are so many things you can do with smoked chicken breasts. They make great salads or sandwiches or a meal all by themselves. This is a great way to cut the carbs and enjoy a healthy meal that is packed with flavor.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American BBQ, American Food
Keyword: bbqchicken, chickenbreastrecipe, smoked chicken breast
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories: 332kcal
Author: Derrick Riches



  • Prepare your grill for 225 degrees F. Add your preferred wood.
  • Blot chicken breasts dry with paper towels. Brush both sides of the chicken with oil or mustard—season liberally with rub.
  • Place seasoned chicken onto the grill grates, and set a drip pan underneath grates (optional). Close the lid, and cook the chicken for 1 1/2 to 2 hours, or until they register an internal temperature of 165 degrees F, in the thickest part of the meat.
  • Once cooked, remove chicken breasts, and place them onto a clean cutting board. Tent with aluminum foil and let them rest for 10 minutes. Slice and serve.
  • Store leftovers in an airtight container in the fridge for 3-4 days. Or freeze them in vacuum-sealed bags for up to 3 months.


Calories: 332kcal | Carbohydrates: 2g | Protein: 49g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 344mg | Potassium: 934mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1550IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg

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