These smoked chicken breasts are easy to make, delicious, and can be slow-smoked in under two hours! Pair these carb-conscious chicken breasts with your favorite veggies, or chop them to use in other recipes!
If you’re like me, you’ve likely grown tired of the same grilled, baked, or pan-fried chicken breasts. However, these smoked chicken breasts are a game-changer! The smoking process yielded a delicious crust, a tender texture, and a savory, smoky flavor that will exceed expectations. These delicately smoky chicken breasts are perfect for salads, wraps, tacos, and even chicken and dumplings. I’ve used them in enchiladas and topped them with a dollop of 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.
- Smoking Chicken Breasts 101
- What is the best temperature to smoke chicken breasts?
- How long to smoke chicken breasts at 225?
- What temperature is chicken breast done?
- What wood is best for smoked chicken?
- Should I brine chicken breasts?
- Do you need to flip the chicken breasts?
- Ingredients:
- Preparing the chicken
- Smoking and serving
- Recipe Variations
- Storing leftovers
This brown sugar-based Kansas City Rub will add fantastic flavor to these chicken breasts! Or, consider an All-Purpose Poultry Dry Rub for a carb-conscious option.
Smoking Chicken Breasts 101
This recipe is basically a “set it and forget” recipe, particularly if using an electric smoker or pellet grill. There is no need for spritzing, no wrapping, and no fuss. The only thing to be mindful of is 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?
To achieve the perfect balance of smoke absorption and tenderness with chicken breasts, aim for a cooking temperature of 225 degrees F. This is where the magic happens!
How long to smoke chicken breasts at 225?
Plan on 1 1/2 to 2 hours of cooking at 225 degrees F. As always, have enough fuel to get you through the entire cooking time, and keep a reliable instant-read meat thermometer on hand!
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. Remember to test each one before removing them from your grill or smoker.
What wood is best for smoked chicken?
The best option for chicken is a fruit wood like apple, peach, or cherry wood pellets or wood chips (if using a charcoal smoker), or moderate woods like oak, alder, or maple. I don’t recommend using robust flavored woods like hickory or mesquite. Chicken breasts are small and poultry tends to hold a lot of smoke flavor. Strong woods can produce a bitter flavor that many find unappetizing. 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 2-3 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, I recommend using this chicken brine recipe. 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, there is no need to flip these smoked chicken breasts.
Ingredients:
- 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.
- Trim and season: 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 evenly with the BBQ rub.
Smoking and serving
- In the smoker: Place your chicken breasts directly on the grill grates. Set a drip pan underneath if preferred. Close the lid, and cook for 1 1/2-2 hours, or until the internal temperature at the thickest part of the chicken breasts reaches 165 degrees F.
- Rest and serve: 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 a Sazon Rub, and after the smoked chicken breasts have cooked, hit it with a little fresh lime juice before serving.
- Jamaican Jerk: Season the chicken breasts with a Jamaican Jerk Rub before they go in the smoker. Serve with mango salsa or grilled pineapple.
- Korean Spice Rub: Use this popular Korean Spice Rub to make 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: Season with this delicious Baharat Spice Rub before smoking. Slice and serve with rice and your favorite sides.
- Peach BBQ Sauce: Chop the coked 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, try this 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 them in your freezer for up to 3 months.
More recipes
- Smoked Chicken Recipes
- Smoked Whole Chicken
- Easy Chicken Recipes for the Grill or Smoker
- Pellet Grill Recipes
Pellet Grill Smoked Chicken Breasts
Ingredients
- 4 chicken breasts medium-sized , boneless and skinless
- 2 1/2 tablespoons of Kansas City Rub or preferred rub use more if needed
- 2 tablespoons vegetable oil or mustard
Instructions
- 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.
