Smoked Chicken Breast

Incredibly juicy, succulent, and flavorful Smoked Chicken Breast gives you a tasty euphoric experience in every chunky slice. It’s super easy and fun to prepare. Today, we’re gonna make the tastiest chicken breast without all the fuss so that you can make yours at home!

Contents… Smoked Boneless Chicken Breast What Smoker to Use? My Choice: Pellet Smoker Charcoal Grill Electric Smoker Recipe Ingredients How Long to Smoke Chicken Breast? 5 Tips for Smoked Chicken Breasts Serving Suggestions More Chicken Recipes How to Smoke Chicken Breast

I love food, but everyone knows that by now. And I’m super meticulous when it comes to flavor.

I’m also aware that chicken breasts tend to be rather boring. Luckily, this dish perfectly satisfies my flavor cravings, even though it’s low-fat. That’s why you’re gonna love today’s recipe!

Smoked Boneless Chicken Breast

Don’t let the name intimidate you. You don’t really need to debone it yourself, haha! You can buy boneless chicken breast right from the butcher or the market’s poultry section if you want to save time.

For this recipe, I suggest putting the breast in a simple wet brine for about three to four before smoking.

This method prevents the meat from drying out. It’s a simple mix of salt, water, and sugar. Feel free to add in herbs for additional flavor. (See How to Brine Turkey HERE)

If you don’t have time to wet brine your chicken, I suggest using a bone-in breast and just doing a dry rub. It’s waaay faster, so you can serve up this baby quicker!

What Smoker to Use?

There are many smoking methods you can use to prepare poultry. Personally, I don’t think there’s any specific way to perfectly smoke chicken breast. I prefer mixing and matching different spices to get the best flavor.

Let me share some of my preferred techniques for this recipe:

My Choice: Pellet Smoker

Pros

• Unmistakable Flavor – Although it takes longer to smoke chicken breast in a pellet smoker, you’ll surely appreciate its distinctive flavor.
• Flavored Wood Chips – Pellets are compressed wood chips to smoke the meat in a closed chamber. They give whatever meat you’re smoking its wonderful smoky flavor. They come in oak, maple, apple, peach, alder, cherry, and hickory. Yum!
• Indirect Heat – The heat source is farther from the meat, allowing it to cook slower. Low and slow, that’s where it’s at.

Cons

• This smoker can be a bit bulky – especially if you live in a studio or apartment.
• It takes longer – This is both a pro and con. The longer it takes, the juicier your chicken breasts will be.

How to Use It

• Pre-smoke – Preheat the smoker until the woodchips start smoking.
• Placement – Simply place the meat cuts on a rack so they are exposed to indirect heat. This will ensure that your meat will cook evenly without burning one side.
• Keep it moist – Put a pan with half a cup of water in the smoking chamber to add humidity.
• Trap the heat – Shut the lid to trap the heat, and smoke is gonna cook the meat.

This method also infuses the meat with the wood chips’ flavor. (Apple, cherry, and peach are popular for chicken, but mix and match as you prefer.)

Verdict: This is the absolute easiest way to smoke. It automatically feeds the pellets into the chamber and fans the heat around. No need to get your hands dirty! Just check the poultry occasionally! 👍 I recommend Traeger’s pellet smoker because it’s super versatile, and my smoked chicken breast came out perfectly!

Charcoal Grill

Pros

• Compact unit – The small size makes it super convenient.
• No electricity – You don’t need to plug it to enjoy your smoked prime ribs, even when you’re in the great outdoors.
• Low cost – Its lower price makes it really affordable. And it’s waaay easier to clean. Double win!

Cons

• Direct heat – Although the heat source is technically indirect, it is in the same chamber as the chicken, leading to roasting rather than smoking. You also deal with the possibility of it burning one side.
• Not quite as clean – A simple, compact charcoal grill can double as a smoker, making it the perfect solution if you don’t have much space in your backyard. I’d be careful about using this one, though. Aside from the hot coals, the soot can stain your clothing if you’re not careful.

The charcoal smokes the chicken with direct but low heat. You can also use flavored wood chips for this method to infuse a smoky aroma to the bone!

Barbecuing vs. Smoking. They’re both low and slow. However, barbecuing is closer to roasting, and you have to turn the meat so it doesn’t burn on one side. At the same time, smoking takes advantage of indirect heat so that all sides cook perfectly. Less fuss. 😉

How to use your barbecue grill as a smoker

• Heat the grill – Place the hot charcoals on one side (all the way to the edge) of the grill.
• Catch the juices – Put the tin catch just below the grill so you can catch any juices that drip off. 
• Placement – Add the breasts on the other side of the grill furthest from the coals and the pan of water beside it.
• Trap the heat – Shut the lid to trap the heat and smoke that’ll deliciously cook your chicken.

This cooking process is quite long but makes the chicken breast super tender. Please be careful because the meat can burn easily.

Verdict: I like using this method because it’s the most convenient. And I don’t need a bulky unit in my backyard. 👍 Even better, all I have to do is add my favorite wood flavor to the charcoal. However, don’t wear white when you’re using this method, LOL!

Electric Smoker

Pros

• No direct heat – This smoker doesn’t use an open fire. It’s just wood chips heated by heating rods.
• Built-in thermometer – It has a built-in thermometer so you can see the smoker’s inside temperature.

Cons

• Longer smoking time – Meat cooks slower and longer because of the low maximum temperature.
• Electric consumption – Don’t be surprised if using this smoker results in a slightly higher electric bill.
• Tastes different – Without the real smoke from burning wood chips, you’ll taste a slight difference. Also, if you don’t preheat the smoker, you may taste a bit of the manufactured plastic.

Electric smokers use heating rods to produce smoke by burning wood chips. It also uses convection heat, giving your chicken a slightly different flavor. You just can’t completely replace the taste of a real fire. Its parts are similar to a bullet smoker with the wood tray substituting the fire chamber.

How to Use It

• Pre-smoke – Preheat and pre-smoke the unit with the woodchips of your choice. 
• Keep it moist – Once it reaches the desired temperature, place the pan of water inside the unit’s lowest spot.
• Placement – Place the chicken on the rack and close the lid or door.

NOTE: If this is your first time using this smoker, I suggest seasoning your grill with cooking oil. Preheating also prevents manufacturing residue from sticking to your meat.

Verdict: Electric grills tend to take longer because they cook at a lower temperature. I like this method because it’s so easy to navigate!

Recipe Ingredients

I know you might already be prejudiced about this chicken part. A lot of people say that it’s the driest and blandest part of the chicken. I say, hold your horses! Not only is this smoked chicken breast moist, but it’s also flavorful! Aside from the mouthwatering smoky taste from the woodchips, here’s an ensemble of ingredients to rub your chicken with:

• Chicken Breasts – The leanest part of the bird that’s great for meal plans and diet restrictions.
• Italian Seasoning – A combination of dried herbs that gives authentic Mediterranean flavors to your dish. And it’s easy to make it at home with this easy recipe.
• Salt – A fundamental ingredient that enhances other flavors. It’s also perfect for preserving, brining, or a light garnish.

Creole Seasoning is my go-to rub when adding flavor to meats, but Poultry Seasoning comes in a close second. You can even try using Blackened Seasoning if you want that strong smoky taste deep in the chicken breasts.

Pairing Sauces

• I love pairing this recipe with a brush of homemade Barbecue Sauce. It gives a kick of heat for a satisfying flavor you’ll definitely cave for.
• If you want to try something different, I suggest going for White BBQ Sauce. It’s creamy and packed with strong flavors that give accents to your chicken breasts.
• Another classic sauce that I love pairing with this is Mustard BBQ Sauce. It has a robust earthy tone that goes well with the seasoning flavors of the chicken.

How Long to Smoke Chicken Breast?

There’s no need to wait too long because this dish comes together in just around 1-1½ hours. Of course, cooking time will vary depending on the size of the chicken and how it was prepared.

The best way to tell if your chicken breast is perfectly cooked is to check its internal temperature. It should reach at least 165℉/75℃. I suggest taking it out just before it reaches the desired temperature because it will continue cooking for about 5 minutes. See, it’s super quick!

That’s why I always say invest in a good thermometer, like the ThermPro TP19H; a handy dandy kitchen gadget you should definitely have, especially when you enjoy smoking food!

5 Tips for Smoked Chicken Breasts

• Refrigerate – You’re gonna want to keep the chicken breast in the fridge when you’re not preparing it. Chicken (skin off) absorbs the smoky flavor better when it starts out cold.
• Prepare a foil tent – Are you worried you might overcook one side? Make a foil tent, and cover the part where it might burn. This redistributes the heat so that it doesn’t burn the dish as quickly.
• Skin off – Remove the skin to help the meat absorb more seasoning and smoky flavors when in the smoker.
• Bone-in or bone-out? – Well, you can do either. Bone-in if you’re not going to brine, and bone-out if you plan on brining. The purpose of both the bone and brine is to prevent the meat from drying out. Nobody likes dry meat! Well, almost nobody.
• Do not turn – There’s no need to flip your meat. The smoker uses indirect heat, which cooks the dish evenly on all sides.

Serving Suggestions

This smoked chicken breast recipe goes well with a lot of side dishes to vamp up its flavor. Personally, I prefer it, but I have my top picks for the perfect pairing for smoked chicken. Trust me on this one!

• Kale Salad goes great with smoked meat because of the kale’s natural taste and the incredible flavor of this poppy seed dressing.
• The lush and fresh combination of greens in Nicoise Salad is the perfect balance for the smoked taste of the chicken breast.
• If you’re not a fan of heat, maybe a dip of Blue Cheese Dressing paired with a simple serving of Tossed Salad will satisfy your cravings.

More Chicken Recipes

• Chicken Francese
• Tuscan Chicken
• Stuffed Chicken Breast
• Roast Cornish Hens

How to Smoke Chicken Breast

Preparing the Chicken

• Get the Chicken Ready – Remove chicken breast from packaging and place in a single layer on a baking sheet.
• Brine the Chicken Breast – Let it brine for around 3-4 hours. Once done, take them out and remove the excess moisture. (Rule of Thumb: Let the chicken sit in the brine for an hour per pound.)
• Dry Them – Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let them air-dry. You can omit this part and proceed with the spices if you’re in a rush.
• Preheat the Smoker: When ready to smoke, preheat the smoker to 250℉/120℃, using wood of choice.

Seasoning the Chicken

• Season – Place the chicken in a large bowl with all the spices and then drizzle with oil. (Feel free to use your preferred seasoning(s) if that’s what you have on hand.)
• Placement – You can place chicken breasts directly on the smoker racks.

Smoking the Chicken Breast

• Trap the heat – Cover the smoker and smoke the chicken breast for about 90 minutes and then move the chicken around for even cooking. Some parts of the smoker can be hotter than other parts. Use your best judgment.
• Check the temperature – Smoke until the chicken breast reaches an internal temperature of 165℉/75℃, the thermometer not touching the bone.
• Remove and Serve: When the chicken is done, remove it from the smoker and immediately pair it with the mustard, white bbq, or bbq sauce. (See my Homemade BBQ Sauce Recipe Collection HERE.)